Saturday, April 16, 2011

Aebleskiver - Danish Pancakes

Last June, Jon and I went away on a little trip to Leavenworth, Washington. We stayed at the Abendblume, a bed and breakfast "inspired by fine European country inns". It was breathtaking and you need to book your trip. Now.

And every morning for breakfast, we had the most wonderful, unique little doughnut-like pancakes, Aebleskivers, along with an assortment of other delicious brunch items (think french press at each table, fresh fruit, homemade granola, sausage and spinach frittata).

breakfast room
The Apfelskivers were seriously AMAZING. They were served with a homemade apple syrup. We loved them so much we bought an Aebleskiver pan and got the recipe from Abendblume's owner. And this morning, we finally got around to trying it out.

Jack was there to witness it all

begin by filling each round 3/4 full of batter

hoping to catch some scraps

all full and starting to bubble around the edges

time to flip
in the meantime, the apple syrup is bubbling away

what do you think, Jack? Ready to eat?

almost done

pretty much amazing


Aebleskiver (a unique Danish pancake)

2 eggs, separated

2 cups low-fat buttermilk

2 cups unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoons salt

1/2 teaspoon ground cardamom

1/2 teaspoon vanilla extract

1/4 cup unsalted butter, melted

Vegetable oil

Powdered sugar.
Beat the 2 egg whites in a medium-sized bowl until stiff but not dry. Reserve.
Combine 2 egg yolks, buttermilk, flour, sugar, baking powder, baking soda, salt, cardamom, vanilla extract, and melted butter in a bowl, and mix until smooth. Fold in the beaten egg whites.
Pour about 3/4 teaspoon oil into each round of an aebleskiver pan and heat over medium-high heat on top of stove. Add a heaping tablespoon of the batter, or enough to fill each round about three-quarters full. When bubbly around the edges, turn each round upside down with a long pick. Continue cooking, turning frequently, until done, about 5 minutes. Sprinkle with powdered sugar.

Apple Syrup

1 cup sugar

2 tbs corn starch

1/4 tsp nutmeg

2/4 tsp cinnamon

1 pint apple juice

splash of lemon

1/4 cup butter

Combine all ingredients. Heat over medium heat until desired thickness. Serve warm.
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Chet and Brianne said...

Yum! Those looks so good! Where did you find the pan?

Jessi said...

We bought it from the lady who owns the B&B... she will ship them. Around $20. I have also seen them on Amazon (cast iron) and one at Williams Sonoma. Sooo good.

Julie said...

I am drooling. YUM! Love Jack's precious face. You are really getting good with that camera!

Shannon said...

YUM!! You guys make the coolest food!

Brandi, Dylan & Addison said...

YUMMY! No need to book a trip to the bed and breakfast. I am going to just take a quick drive to Clancy! I love Daisy's face!! So sweet!!

Babs said...


Lindsay said...

You had me at cardamom. Yum! Have you ever had the cardamom ice cream at the Big Dipper? That one and mexican chocolate were my favorites! Man, I miss eating ice cream there. Darn allergies! Anyways, those pancakes look amazing! I'm glad that you can recreate them at home!

Jessi said...

Yes I LOVE Big Dipper and the cardamom icecream... think it's called "Tippus Chai" now. Love. it. Now I will have to head downtown to get some. Yes, Helena has Big Dipper now!!!