This is the recipe I prefer so far. Whipping the egg whites separately gives the batter alot of air and fluff!
4 room temperature eggs, separated
4 TBS sugar
1/2 tsp salt
2 TBS vegetable oil
2 cups buttermilk
1 tsp baking soda
1 tsp baking powder2 cups of all purpose flour (Plain flour)
- Beat egg whites until stiff; set aside.
- Beat rest of ingredients until batter is very smooth.
- Fold in egg whites.
- Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes.
- Fill each hole [about three-quarters full] with batter. (Be sure to add a few drops of oil to each well in the pan before the next round of batter). When browned on one side (almost right away), turn with the blunt end of a wooden skewer/ Put it on the edge and loosen the pancake by sliding it sideways, once you have loosened it use two skewers to flip it.
- It takes a couple of rounds before you perfect your technique. Be aware that these cook so fast that by the time you have filled each well with batter you immediately have to flip them. So stay on your toes!
- A great way of really stepping up your aebleskivers is to drop a small filling into the middle. I put in some chopped strawberries, and even tried a little nutella. Remember though you don't have much time to do this and it's best if you have a helping hand to follow behind you putting the batter in the wells.
- Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities, Williams and Sonova also stock them.
- As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.