the recipe looks like the one my wife uses. her grandfather was born in 
copenhagen and she grew up eating these. my family makes these for 
breakfast so i wouldn't classify it as a dessert but more as a round 
pancake. my wife makes the batter and i get the fun job of cooking them. 
here are some cooking tips that would be helpful if you haven't made them 
you have to have an aebleskiver pan. it is a raised pan with several 
semi-circle dimples in them. the dimples look like the inside of a ball 
that was cut in half. that is how they get their shape. i don't think it 
is possible to make them with any other pan. you can buy them from a 
of shops online. if you can't find them you can repost and i'll get the 
information for you. my wife bought one for her sister for last 
you can also order a dry mix but it isn't as good as mixing them form 
scratch imho. 
cook them over medium heat. i have an electric stove and use a setting 
of between 4 & 5. if you cook them at a higher setting, i have found the 
outsides tend to cook too much while the middle isn't quite done. 
do not fill the holes above halfway with the cooking oil. if you do, 
spoon the excess oil out. when you put the batter in the holes the oil 
needs somewhere to go. my kids still talk about me setting the top of the 
stove on fire once so be careful. you will need to keep putting oil in as 
you make more batches. i like to keep it in a bowl and spoon it in so i 
make sure not to overfill the holes. i don't advise pouring it right from 
the bottle. 
i like to use a gravy ladle to place the batter. it doesn't matter what 
you use as long as you can control how much is going in and you don't have 
to spoon it in more than once. 
when you fold in the egg whites do not keep mixing until smooth. the 
batter is supposed to be lumpy with some whites still showing. 
if you are making a large batch and everyone wants to eat together, take 
a cookie sheet and put a cookie cooling rack on it and place it in your 
oven. preheat your oven to 110 degrees f. and put them their until you 
ready to eat. they keep pretty well in it and stay warm. we have taken 
at a time into out kids school when they do cultural assignments. they 
best hot, fresh from the stove, so be prepared that people will be eating 
while you are still cooking them. 
i didn't see any toppings listed in the recipe. you can use powdered 
sugar, cinnamon sugar, jam or maple syrup. 
if you have left over batter it can keep for a day if you cover it well 
and put in the refrigerator. it isn't as tasty as using fresh batter and 
they don't rise as much, because the egg whites loose their volume. 
i hope this helps 
danish aebleskiver 
2   egg whites
2 cup  all-purpose flour
2 tsp  baking powder
1 Tbsp  white sugar
1/2 tsp  baking soda
1/2 tsp  salt
4 Tbsp  butter, melted
2 cup  buttermilk
1 cup  vegetable oil for frying
beat the whites stiff. 
mix together the flour, baking powder, salt, baking soda, sugar, 
melted butter and buttermilk at one time and beat until smooth. 
gently fold in the egg whites last. 
put about 1 tablespoon of vegetable oil in the bottom of each 
aebleskiver pan cup and heat until hot. pour in about 2 tablespoons 
of the batter into each cup. as soon as they get bubbly around the 
edge, turn them quickly (danish cooks use a long knitting needle, but 
a fork will work). continue cooking, turning the ball to keep it from 
burning. "fred a ball" <> 
(ID: 13066) Mirror: Sun, Apr 27, 2003

Recipes by Category
AppetizersBean SaladsBeansBiscuits
DressingsFruit SaladsJamsJellies
PastaPasta SaladsPastriesPesto
Potato SaladsPreservesPuddingsRelishes

Recipes by Region
Middle EasternMoroccanNorwegianPersian
Related Recipes
Danish Aebleskiver

>> More Related Recipes