Classic Æbleskiver

Classic Æbleskiver © kvalifood.com

Classic Danish æbleskiver made with buttermilk, bicarbonate of soda and lemon zest. Beaten egg whites give them their lightness, and they are cooked in a special æbleskiver pan. Served with icing sugar and jam.

Ingredients

Makes ca. 30 æbleskiver

  • 240 g plain flour
  • 1 tsp grated lemon zest
  • ½ tsp bicarbonate of soda
  • 1 tbsp sugar
  • ¼ tsp salt
  • 4 dl buttermilk
  • 3 eggs
  • 50 g butter, melted
  • palmin (or oil) for cooking
  • icing sugar for dusting

To serve

  • jam, fruit compote or orange sauce

Directions

Make the batter

Mix the flour, lemon zest, bicarbonate of soda, sugar and salt. Add the buttermilk, egg yolks and melted butter — stir to a thick, smooth batter (or blend everything for 2 minutes). Leave the batter to rest for 30 minutes.

Beat the egg whites until very stiff and fold them gently into the batter. Pour the batter into a jug.

Cook the æbleskiver

Melt the fat for cooking. Heat the æbleskiver pan and add 1 tsp of melted fat to each hole. Fill the holes about three-quarters full with batter.

Cook over a steady heat. Turn each æbleskiver with a skewer as soon as a crust has formed and the underside is light brown — there should be enough liquid batter to form a dome on the other side. Keep turning until they are evenly cooked through.

Serving

Dust with sifted icing sugar and serve with jam or fruit compote.

Notes

  • Makes approx. 30 æbleskiver.
  • The beaten egg whites are the key to light, airy æbleskiver — don’t skip this step.
  • The buttermilk reacts with the bicarbonate of soda to give extra lift.
  • Can be frozen for 2–3 months — reheat in the oven at 350°F (180°C) for 5 minutes.