1 1/2 tablespoons of batter per large cup in the Lodge Pro pan shown above produces a beautiful "ball."
Click on the image and you'll be taken to one of the best aebleskiver pans we've ever used. Not only does it make great aebelskivers, the skivers are much easier to turn over during cooking.
Nutritional Information Per Skiver
Sodium Per Recipe: 401.3 mg
Sodium Per Skiver: 11.5 mg
Calories: 46
Protein: 1.674 g
Carbohydrate: 6.371 g
Dietary Fiber: .203 g
Total Sugars: .757 g
Total Fat: 1.503 g
Saturated Fat: .276 g
Monounsaturated Fat: .982 g
Polyunsaturated Fat: .187 g
Cholesterol: 12.3 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .013 g
Total Omega-6 FA: 0 g
Potassium: 71.3 mg
Sodium: 11.5 mg
Vitamin K: .725 mcg
Folic Acid: 11 mcg
Makes Approximately 35
Ingredients
2-cups nonfat milk with vitamin A* (205.8 mg)
1/2 lemon, juice from only (trace)
1 teaspoon grated lemon peel (trace)
3-large eggs, white separated (164.3 mg)
1/2 teaspoon cream of tarter (.78 mg)
2-large egg yolks from above (16.3 mg)
2-cups all-purpose white unbleached flour (5 mg)
1/4 teaspoon cardamom (.09 mg)
2-teaspoons Featherweight Baking Powder (9 mg)
Set aebleskiver pan on burner at low, to preheat. When read to cook, turn heat up to just under medium.
Bring ingredients to room temperature. (If no time to do this, then warm milk to about 90° F. Place milk into medium size mixing bowl. Add lemon juice and grated lemon rind.
Separate eggs, placing whites into smaller mixing bowl. Put two egg yolks in with milk. Beat egg whites and cream of tarter with clean beaters at high speed until stiff. Set aside.
Mix flour and cardamom with milk. Beat until smooth.
Turn heat up under aebleskiver pan.
Add Featherweight to the batter. Mix together with beaters for about a minute.
Gently fold the egg whites into the batter until evenly distributed.
Oil or very light butter each of the skiver cups. (I use PAM olive oil.)
Using a tablespoon or a 1/4 cup measuring cup, pour about 1 1/2 tablespoons of batter into each cup. Don't pour over the lip. This measure works with the
Lodge Pro-Logic Cast-Iron Aebleskiver Pan .
When skivers begin to bubble, turn over using two forks for balancing. Don't worry if you don't make a perfect turn, you can still save it. Try pushing down with one fork at the beginning of your rolling
effort and lifting with the other. You trying to get the uncooked batter into the bowl and the cooked portiohn over it. Let cook for about a minute then roll edges into the cups to smooth out.
Aebleskivers Printer Version