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Hi Nancy and 4 legged associates,
Eileen Simi Valley, Ca. in your May 14th newsletter asked if anyone have a
recipe for Appleskievers, a ball shaped Danish pancake. She would like to
make her own instead of buying the commercial mix.
Well, I have the instructions and a recipe that came with my pan I bought
some time ago.
Rose Marie, in Freeborn, Minnesota
Danish Aebleskiver Pan and Recipe
The flavorful dough may be fried with a piece of apple inserted into
the center or served with apple sauce or apple butter - the cake takes its
name from its fondness for apples. The 6-1/2-inch diameter cast iron pan
with seven round indentations fits over a stove burner and fries the cakes
to golden perfection. If you make Aebleskiver pan frequently, the heavy
iron pan will remain seasoned and the cake will not stick.
To Use:
A cast iron pan must be seasoned before use by rubbing it with cooking oil
over a medium flame until the oil starts to smoke. To clean pan, use hot
water to rinse and then dry completely.
Recipe:
Great Grandma's Danish Aebleskiver
2 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups buttermilk
3 eggs-separated
optional: Apple slices or other fruit for filling
Sift together: Flour, salt and baking soda. Add buttermilk and egg yolks.
Beat egg whites until light and fluffy, forming soft peaks. Gently fold
egg whites into batter.
Heat Aebleskiver pan on medium heat. Grease each cup (little butter or
oil, or spray vegetable oil) and fill 2/3 full. Cook for approximately 1
to 1-1/2 minutes (per side) until golden brown, flip using a toothpick.
When both sides are done, serve with a sprinkle of confectioner's sugar.
Best when served warm.
Optional: Fill each cup only 1/3 full with batter, place a small amount of
fruit in each cup and cover with an addtional 1/3 batter. Yields: about 35
to 40 Aebleskivers.
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