It’s been another exciting day on the travel front, and well, I’m going to bore you with my little story because 1) it’s my blog, and 2) your reward will be the second part of this post. I started my day with pretty low expectations of getting home tonight because of all the storms in the midwest and on the east coast. Things went pretty well and we were only 1 1/2 hours behind schedule when they boarded the plane (not bad considering all the cancellations and delays on the schedule.) AFTER the FULL plane got all settled in, the stewardess flight attendant announced that oh, gee, one of the crew was over the maximum hour limit for working that day. Oh. Come. On. Could they have told us about that BEFORE we went through that big loading hassle? We sat on the plane another 20 minutes while they talked to “operations” to get another crew and then they finally just canceled the flight. Personally, I think it was planned all along and they just didn’t want so many passengers milling about in the terminal. Hey. Here’s a plane over here. Let’s just put all those people in there for an hour and clean up the terminal congestion a little! Ah well, I’m safe, warm, and dry and I’ll be going home tomorrow, so it could be a whole lot worse.
So, now for the aebleskivers part of this post. When I was a little girl, we went to my aunt’s house one year and she served us aebleskivers, or danish pancakes. (Or could they be swedish? Maybe norwegian? Our ancestors were danish, so I’ve always assumed they’re danish.) We loved them and we’ve been making them ever since. A few years ago we made an interesting discovery though. My side of the family remembers having them with butter and syrup. My aunt and my cousins all insist that they’ve never had them with butter and syrup, but ALWAYS with butter and jam. Our side has never had them with jam. But we ate them all together at least once, and maybe twice. So, which side of the family has alzheimer’s, hmmmm???? (Since this is my blog and my story, I’m sure you know the correct answer to that question.) All I know is butter and syrup are THE only way to go! You’ll need an aebleskiver pan for this recipe.
Aunt Annie’s Aebleskivers
3 eggs
3 Tbsp. butter, melted
1/2 tsp. salt
2 c. milk
2 c. flour
3 tsp. baking powder
Separate eggs and beat egg whites until stiff. In separate bowl, mix all other ingredients. Fold egg whites in very lightly.
Put just a bit of crisco or vegetable oil in each pocket of the aebleskiver pan. Then fill each pocket about 2/3 full of batter. Keep heat on low as they burn easily. When dough bubbles, gently turn each aebleskiver over with a fork, or, to keep this post crafty related, a knitting needle has always worked well.
The uncooked dough will pour out as you turn the aebleskiver and it will make a ball of dough. Cook until the bottom is browned and a toothpick inserted into the center comes out clean.
Serve your aebleskivers with butter and SYRUP if you want to have them the way we had them at my aunt’s house when I was a little girl!
So. What’s on YOUR aebleskiver???
XOXO,
Anna
I hope you get home without any more hassle. You sound remarkably calm considering the day you’ve had!!
The aebleskivers look lovely. My version would have to be the pancakes (more like crepes) that we have on Shrove Tuesday with lemon and sugar. Every year on ‘Pancake Day’ we ask ourselves why we don’t have them more often!
Lesley xx
I’ve had those yummers a couple of times and everytime I see one of those pans I think I should get one and make them. But I never do. BTW – I had mine with butter and syrup. How many points do you think those little nuggets of delish would be, LOL.
Hope you get home safe and sound – TODAY :)
Hugs – Karen
It sounds like a typical day at the airport…ugh!! I hope you make it home safely. In the meantime, thanks for the great post. The recipe sounds great and something my kids might enjoy. I vote for syrup and butter. After all who can resist anything with butter! :)
Sorry about your rubbish journey! Those pancakes look delicious! Such a shame I’m on my diet!!!! Lucy x
Oh airport and flight woes… Now those aebleskiver look scrummy, but I’d have to be the odd one out and have them with jam as I can’t stand maple syrup….yuck…..lol
This is the first time I’ve seen this type of pancake…looks so yummy I want to go straight out and buy one of those nifty pans. I would have butter and syrup with mine.
Bad weather and airports….not so good.
Powdered sugar was on our ‘evilskeevers’ and there was a slice of banana in the middle!
That’s funny. My husband was just looking through the Williams Sonoma catalog last night and he saw the pan in there and thought they sounded yummy! I do too!
Hope you’re home safe and warm now. Well … it would have to be ….. syrup on mine too! Although probably would never be able to find the right pan to buy here to make them in.
Kimx
They look delicious!
OMG those look yummy.
Def. would need some butter and syrup on those babies.
Whoa do those ever look yummy. Hubby would kill for a pan of those babies. And dont ya just love airlines?? I just hate to fly anymore. Hope your now home safe and sound.
Anna I love your blog and I love the xoxo. I laughed and laughed (it wasn’t me sitting in that x*0@ plane). Anyway, terrible and awful but you told it so funny.
I am danish too. Never had aebelskivers. They look yummy. My slovok side of the family is the ones that handed down the ethnic recipes I guess.
Thanks anna!
I know how I’ll be using my W.S. gift cards now. What does it say about me that I think the ‘skivvers need BACON inside them? Oh yeah, that I’m a big girl who loves her some good grub! Thanks for fueling my obsession(s). Cami
Wow Anna! There are so many happy things happening in your life. What a cutie patootie in the last post,and congratulations to you all, and your first child’s acceptance to medical school. That achievement took a lot of hard work and determination, and is indeed something to be proud of.
I have never had these delicious looking treats, but a friend of mine was cleaning out her kitchen and didn’t want her pan for making them, anymore. She inherited it from her mom,and didn’t know what it was used for. I didn’t either, but I thought it looked sort of cool, so I brought it home with me. So, I really appreciate your post and the recipe! LOL!
Thank you!
Oh my…those look beyond good…I’m on my way.
sorry that the travels have been travails… but my-oh-my, don’t those aebleskivers look yum!
(and according to the Wiliams-Sonoma site – the only other place I’ve heard of these – they are Danish. But W-S tells you to fill them – with “fruit, jam, cheese, chocolate or meats.” I think I like *your* way better…)
Oh, that’s one reason why I never trust planes. The other is that I don’t fully understand why they stay up and – crucially – sometimes they don’t.
Your aebleskivers look very interesting but where exactly do you expect me to get an aebleskiver pan in Edinburgh???
Hope you’re safe home.
YUM! Those aebleskivers look delicious! I bet they would be very good with a dollop of raspberry jam in the middle!
Hi Anna!
It was fun to read this post! Didn’t know you had danish ancestors! Those yummy aebleskiver are danish. I have had them since I was a little girl. I’ve made them myself, but that’s long time ago. I inherited my pan from my grandmother. I wonder if you how those pancakes got their name?
This course has been made in Denmark since the early 1600. They used to take slices of apples and did them into a mix of egg and flour and then bake them in butter in the pan. Then they started to make them the way you know, but put applejam or a piece of cooked apple or rubarb in them right before they turned them around. These days they are baked without anything inside, but you eat them warm with jam and powdered sugar! Yummy!
Ps! I am not danish, I am norwegian, but I have danish relatives!
Ps! I must be in an early stage of Alzheimer. Can you believe, I forgot to tell that we make them in Norway too, but here they have another name. Here we call them “munker”! Please, don’t ask me why they have that name! Much easier to explain the danish name!
Whatever is on yours my Danish friend. ;) Now I have an excuse to buy a new kitchen gadget!
I’ve had similar airline experiences that just annoy the heck out of me. One time, when we were going to Cancun, we had to wait 5 hours because the plane crew never showed up and they had to get a whole different crew. That really got on my very last nerve as we were trapped.
Anyway, what a neat recipe. I haven’t heard of these before. A pan will have to be sought out and purchased so I can try this.
I don’t like planes and I don’t like flying, although my Dad flew small planes. Without me in them, I might add. Airports aren’t too bad if you want to just go and watch the planes and people and then leave. Sitting on the tarmac is not my idea of a fun afternoon.
There used to be a restaurant near here that had these. Delicious. Then there was one of those annoying tv adds that sold “pancake” pans. It was really afor aebleskivers. Pancakes are flat, aebleskivers are round!!!
Stop on by and visit my new blog – not much yet but it’s a start!
Yum, those look delicious! I’m glad you made it home :)
Those look so yummy! I’d have to have them with butter and syrup. Where does one puchase a pan?
Well, its Pancake Day (Shrove Tuesday) here in the UK and I have had my pancakes with bluberries and maple syrup. Boring but it hit the spot.
Cherry xoxox
Drooling all over the computer here! I’d be in the butter and syrup camp…..
That pan looks like what they use in Japan to make takoyaki…octopus balls…which I do like, but not for breakfast. The aebleskivers look delicious!
Ah yes, air travel! As my hubby says, “Time to spare? Go by air!”. I always remember that saying when I’m traveling by air – unfortunately, it applies most of the time I travel that way! I’m glad you’re home safe and sound, by the way!
The ableskivers look able-solutely deeeeelicious!!! I want some – NOW!! LOL! I’m on the next plane to your house……be there in a week – hahahahahaha!!!
My mom gave me a pan for Christmas!! I can’t wait to try your recipe!!
aebleskivers!! my mother’s mother was danish, and they are definitely danish. i’ll have to forward you her recipe, they are wonderful!! we don’t put anything “ON” our aebleskivers, except powdered sugar, but we fill them with lingonberries! it’s traditional. there was a little danish shoppe at pike place market in seattle that used to sell them that way, and we can’t have them any other way now.
you can buy LINGONBERRIES at cost plus imports, or at specialty grocery stores. you put the batter into the pan, and then drop about one teaspoon full of lingonberries into the center. then you turn them. oh my, i know what i’m making for breakfast!!!
did I comment on these yummt treats? Never heard of them but they look fatteningly scrumptious!
wow – these sound so cool? you’re making me want to run out and buy the special pan just so i can make these! haha. the pan reminds me of a crepe pan we used in France once, except the crepe pan wasn’t as deep.
thanks for sharing the recipe! if i make these, i’ll definitely be going syrup and butter all the way, too!
Thank you so much. My family started having a conversation about aebleskivers and the pans you make them in tonight after dinner. So we started to search for what they really are and your blog and the recipe you have for them is really the only one that is out there. So thank you :)
anna,
good morning. just doing my “blogstalkingrounds” this morning… i was thinking of you because i made aebelskivers for my kids for breakfast yesterday morning. here is my mom’s family’s recipe for them. you should really try them some time with the lingonberries in the middle. and the cardamom is the distinct flavor i remember whenever they were made by someone danish or swedish.
if you ever try them this way, let me know, i hope you will!!
brigette
justanotheroneofyourblogstalkers
Aebelskivers
Toasty Danish treats look like pancake spheres, traditionally filled with lingonberries (you can buy lingonberry preserves at Ikea and at Cost Plus Imports) and dusted with powdered sugar. They’re a great way to start your day! Our good friend Jessica Mayorga likes to call them Rummelfingers. She’s twisted though.
4 eggs, separated
¼ cup sugar
6 Tablespoons butter, melted
1 ½ cups buttermilk
1 ½ cups flour
½ teaspoon baking soda
1 teaspoon cardamom
Beat the egg yolks with the sugar and butter. Add buttermilk. Stir. Add flour, baking soda and cardamom, stir until smooth. Beat egg whites until stiff. Fold into batter until just incorporated. Heat Aebelskiver pan to medium hot and brush each cup with melted butter. Fill the cups half full with batter. Now spoon approx. 1 teaspoon full of lingonberry preserves into the center of each aebelskiver. Cook 3-4 minutes, watching for bubbles as you would with pancakes. Flip using a skewer or a knitting needle. Cook on the other side until golden brown. Serve warm dusted with powdered sugar.