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 (includes oil)
Sodium Per Recipe: 401.3 mg
Sodium Per Skiver: 11.5 mg
Protein: 2.71 g Carbohydrate: 9.019 g
Protein: 2.737 g
Carbohydrate: 8.941 g
Dietary Fiber: .319 g
Total Fat: 3.023 g
Saturated Fat: .761 g
Monounsaturated Fat: 1.562 g
Polyunsaturated Fat: .336 g
Cholesterol: 37.3 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .022 g
Total Omega-6 FA: 0 g
Potassium: 21.6 mg
Sodium: 20.2 mg
Vitamin K: 1.071 mcg
Makes Approximately 24
1. Stir together the dry, set aside (do not sift together):
2-cups all-purpose white unbleached flour (5 mg)
1¼ teaspoons cardamom (.45 mg)
1 tablespoon Ener-G Baking Powder (trace)
1 teaspoon grated lemon peel (trace)
2. Add Wet to dry and Beat until smooth:
1½-cups low sodium buttermilk (126 mg)
½ cup low-fat milk with vitamin A (50.5 mg)
3-large egg yolks from above, added to buttermilk and milk(24.1 mg)
3. Beat Whites Until Stiff, then fold into wet mixture:
3-large eggs, white separated & beaten to peaks (164.3 mg)
Set aebleskiver pan on burner at low, to preheat. When ready to cook, turn heat up to medium or just a bit higher. Either spray" each cup with oil or use a 1/8th teaspoon of extra virgin olive oil or expeller pressed canola oil.
Place buttermilk and low-fat milk into medium size mixing bowl. Add grated lemon peel. Set aside.
Separate eggs, placing whites into smaller mixing bowl. Put yolks in with milk. Beat egg whites with clean beaters at high speed until stiff or sponge like. Set aside.
Mix flour, Ener-G Baking Powder and cardamom with milk. Beat until smooth.
Turn heat up under aebleskiver pan.
Gently fold the egg whites into the batter until evenly distributed.
Oil or very light butter each of the skiver cups just before making each batch. We use the Lodgoe Aeableskiver cast iron pan. It's wonderful for these. (I use PAM olive oil*.)
Using a tablespoon or a 1/4 cup measuring cup, pour enough batter to just reach the cup lip. Don't pour over the lip. This measure works with the
Camp Chef 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. Your trying to get the uncooked batter into the bowl and the cooked portion over it in order to make a "ball."
Let cook for about a minute then roll skiver a bit to make sure you cook all of the batter. These are like round pancakses (but with a different texture and flavor), so they'll cook about like pancakes do. Once turned the cooking is quicker.
Serve hot with syrup or jam.
* Do not spray your Pam can over a stove with an open flame. Either turn the fire off or move the pan off to the side where the spray won't be ignited by the open flame.