Sunday, September 21, 2008

Solvang in my Kitchen

Several months ago, we took a trip with friends to Solvang, a lovely touristy Danish town known for it's ableskivers and wine tasting. We were definitely won over by the wine tasting. After breakfast one day at our favorite breakfast nook, Jeremy and Katy decided to buy an ableskiver pan, and Don and I picked up a jar of their amazing raspberry preserves. This morning I woke up with a craving and we finally decided to try it out. Don found the perfect recipe on the internet, and we had an amazing danish breakfast, right in my own kitchen. This recipe takes some special equipment, but it was unanimously decided that the investment in the ableskiver pan was definitely worth it!


Makes about 3 dozens Tip: Powdered sugar is wonderful sprinkled on cookies, cakes and Aebleskivers, but without the proper cook's tool, you end up with clumps or a cloud of white dust. Use a fine mesh shaker to sprinkle the sugar evenly over the aebleskivers. The shaker is also great for sprinkling spices on food or for sifting flour.

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cardamom
1/2 teaspoon salt
2/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
Unsalted butter (for frying)
Powdered sugar
Raspberry preserves
Preheat cast-iron aebleskiver pan over medium-low heat. Whisk flour, baking powder, baking soda, cardamom and salt into medium bowl to blend. Using electric hand-held mixer, beat sugar, egg yolks and vanilla in large bowl until light. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

Using clean dry beater, beat egg whites in clean medium bowl until firm peaks form. Fold egg whites into batter. Working in batches, melt small amount of butter in each pan indentation. Using 2 tablespoons batter for each, fill pan indentations. Cook until sides are set and golden brown, about 3 minutes. Using wooden skewer, carefully turn aebleskivers over. Bake until bottom is golden brown, about 2 minutes.

Transfer aebleskivers to platter. Sprinkle generously with powdered sugar, and serve with raspberry preserves.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Serving size = 1 piece

Recipe reprinted by permission of . All rights reserved.
Nutrition Information
Makes about 3 dozens - Facts Per Serving:
Calories:61 Fat. Total:2g Carbohydrates, Total:10g
Cholesterol:21mg Sodium:94mg Protein:2g
Fiber:0g % Cal. from Fat:30% Fat, Saturated:0g


1 comment:

Don Early said...

Definitely cut down the cardamom on this one. 1 TBSP is way too much. 1/2 to 3/4 is plenty.