Have you ever tried an aebleskiver? If you are from Southern or Central California and have ever passed through the small Danish inspired town of Solvang, there is a good chance you have.
If you are unfamiliar with the aebleskiver, which I was until my brother and his wife moved 15 minutes from Solvang, it is basically a puffed pancake. Aebleskivers originated in Denmark, but have become a holiday tradition in many Northern European countries. They can be filled, most commonly with apple, or it can be served the way I have prepared it, with a dusting of powdered sugar and a generous drizzle of raspberry jam.
You will need an aebleskiver pan for this delicious desert, but I promise you, they are not that hard to come by. You can find one on amazon if you must, but I suggest popping into a few thrift stores or your favorite flea market. I come across cast iron aebleskiver pans quite often in my bargain hunting.
Aebleskivers do take a little work to prepare, but I promise it is worth the time. We enjoy these tasty little pancakes on special occasions, like when we decorate our Christmas tree– a little Ella Fitzgerald, some hot cocoa, ornaments and lights strewn about, and hot aebleskivers sound like the perfect start to the Christmas season to me!
I hope you will give these a try.
- 1 tablespoon ground flax seeds
- 2 1/2 tablespoons water
- 2 tablespoons oil, plus more for cooking
- 1 cup almond, or other dairy free milk
- 1 1/4 cup all purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 tablespoons raspberry jam mixed with 1-2 tablespoons water, warmed
- Powdered sugar
- In a small bowl mix the ground flax seeds and water. Set aside for five minutes. Stir in the milk and oil.
- In a medium sized bowl sift together the flour, baking powder, ground cardamom, and salt. Using the back of your spoon, make a well in the middle of the flour mixture. Pour in the wet ingredients, stirring until incorporated.
- Heat aebleskiver pan over medium heat for at least five minutes. Lightly oil each well, then pour batter 3/4 of the way up. Let cook 2-3 minutes. Using a toothpick, run it around the edge of the aebleskiver to release it from the pan. Using two toothpicks, pricking opposite sides, flip or turn aebleskiver, not completely over, but about a half a turn. Let cook for another minute, then using the toothpicks again flip to cook the last uncooked bit.
- Remove from pan, drizzle with warm raspberry jam and a sprinkling of powdered sugar.
- I prefer working with one toothpick to flip each aebleskiver, but I would suggest starting with two, until you get a feel for it.
- The first batch may take a little longer to cook.
- If some of the batter spills out on the side of the pan, use the toothpick to tuck it under the aebleskiver.