Aebleskivers with Cardamom

Aebleskivers are also known as Danish doughnuts, or Danish pancakes.  The batter is actually more akin to waffle batter than pancake batter.  Aebleskivers can be flavored with cinnamon or cardamom, or left plain.  You can leave them unfilled and serve with powdered sugar, or you can fill them with jam when you cook them.  They are an interesting treat to try, but a little labor intensive for a normal breakfast.

Aebleskivers with Cardamon

From Cooking.com

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon -1 tablespoon ground cardamom or cinnamon (optional)
1/2 teaspoon salt
2/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
Unsalted butter (for greasing pan)

Preheat cast iron Aebleskiver over medium-low heat.

Mix together flour, baking soda, baking powder, salt and cardamom or cinnamon (if using).

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl.   Whisk together the egg yolks, sugar and vanilla, beating until light.  Add half the dry ingrediants to egg yolk mixture, stir.  Add the buttermilk, stirringuntil combine, then add the rest of the dry mixture.

Beat egg whites into stiff peaks, and fold into batter being careful to not deflate the egg whites.

Check temperature of the aebleskiver pan, it should be hot enough to make a drop of water dance.  Brush each cup with melted butter (Important!), and fill each cup with 2 tablespoons of batter, or about 2/3 full.  Cook until the bottom is set and golden brown (1 1/2 – 3 minutes, longer if you are filling them).  Using a skewer, flip the aebleskiver so that the cooked portion is on top.  If the aebleskievers aren’t flipping cleanly, make sure that you are using enough butter to grease the pan.  You can use a spoon to loosen the aebleskiver and help flip it as well.  Cook until the aebleskiver is an even golden brown color, which should take about 2 minutes (longer is filled).  Using the skewer or a spoon to remove the aebleskiver from the pan.  Serve warm.

To fill the Aebleskiver, add half the batter to the cup, add a dollop of jam, and add the rest of the batter.  You will need a little less batter to fill the cups than the unfilled aebleskivers.  Pay careful attention that you do not disturb the aebleskiver before the golden crust forms, or the jam will move from the center of the aebleskiver to the outside.

Makes about 3 dozen.  If you wish to halve the recipe, use one egg, and half as much of the rest of the ingridients.