These tasty Danish doughnuts are a familiar dish, especially for an inspiring young food addict growing up in Greenville like myself.
Each year, when Danish Festival transforms Greenville into a little version of Denmark, we can find these delicious treats.
Most people have probably tasted them at least once, but attempting to cook them might be a whole other story.
I never thought cooking this ethnic dish would be as simple as making a pancake but that is what they are — light, airy pancakes — except in a ball.
I got turned to cooking aebleskivers when I attended a high school friends’ Danish Festival breakfast at her house a few years back. Carolyn Jones and her 8-year-old daughter Eyma hosted a wonderful get-together each year on parade day. Family friends gather at her house to enjoy a Danish breakfast and watch the parade.
This year, Carolyn and Eyma shared their recipe with us. To view this demonstration, go to thedailynews.cc and watch us make some great aebleskivers.
Batch makes 24 balls
• 2 c flour
• 1/2 tsp salt
• 1 tsp sugar
• 2 c buttermilk
• 2 eggs separated
• 1 tsp baking soda
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Melted butter and oil mix
Mix flour, salt and sugar. Beat together buttermilk and egg yolks and add the flour mixture. Add soda and fold in stiffly beaten egg whites. Heat pan and add butter oil mix to holes in pan (about one tablespoon of butter oil mix). Pour the batter into holes but be careful not to overfill them. Cook over a low heat and turn aebleskivers when brown by thirds using wooden skewers. When aebleskivers are done, put them on a paper towel to drain any excess oil off and serve with powdered sugar, brown sugar, sugar and syrup or your favorite pancake topping.