Monday, February 21, 2011

Making Ableskivers!

Bright stayed the night with Ryan last night so we could go to the zoo today.  They went to bed WAY (2:34am) late and I woke up kind of early so I decided to make some Ableskivers for breakfast. :-)  I LOVE Ableskivers!  When I was younger, my grandparents had a booth at the Scandinavian Festival.  We worked at the to earn money during the summer.  The booth next to us sold Ableskivers and every morning we would buy a TON for breakfast, so my grandma got their recipe and eventually we all got pans to make them. :-)  If you are looking for  an Ableskiver pan and you are a Salt Lake Valley local, Kitchen Kneads in West Jordan had some.  If you aren't local, you can try to google it, I found some here, you are going to pay anywhere from $15 to $25 for a good pan.  PLEASE don't buy the Pancake Puff Pan.  It is NOT the same and the pan is crappy.  So here we go!
First you need to mix up your recipe

2 c. flour
1tsp powder
2 eggs
1/8 c. sugar
3/4c canned evap milk
1 1/4 c. water
1/4 c. oil

This will yield 18-24 Ableskivers.  You should probably estimate 3-4 Ableskivers per person depending on their hunger level.  If you find a recipe that calls for buttermilk, I would advise against using it.  The Ableskivers will NOT be hollow and will take much longer to cook all the way through.

While you are mixing up your batter, start heating your pan with about a 1/2 to 1 teaspoon of oil in each Ableskiver form.  Make sure you have seasoned your pan according to the instructions that came with your pan.


After pan and oil are heated, add the batter to each form.  Fill it to just below the rim of the form.


As they cook, the batter will rise up a little.  You can use a large quilting needle or an ice pick to turn them.


Turn them, bringing the cooked side up to allow for more batter to cook in the form.

Turn them one or two more times to create a ball.  You will know if the inside is done if you stick the needle or ice pick in and batter comes off on it.  Continue to turn them until they are cooked through and evenly browned all around.


I keep the finished Ableskivers in a pan in the oven on warm until they are all ready to serve.

Ableskivers are best with applesauce, or any flavor of jam.  Some people eat them with syrup also.


Tear open the Ableskiver (see it's hollow inside!)


Fill with applesauce...


Or jam, strawberry is our favorite!


Dust...or in my case MOUND with powdered sugar!




Then enjoy a YUMMY and fun breakfast!!

2 comments:

rachel said...

Uh... oops. I bought the pancake puff pan LOL!!!
Remember when you were going to teach these to the YW then you moved far far away??? Yeah, me too. :(

Helle - Hjemmeliv said...

Hi, delicious looking ableskiver! So perfectly round!

In Denmark we traditionally eat them round Christmas time. Back in the old days they used to put a slice of apple in each while baking them. That's why they are called æble(apple)skiver(slice).

Helle from Denmark