Danish Aebleskivers Of German Fudgeons

Discussion in 'How To Forum' started by CULCULCAN, Dec 26, 2020.

  1. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Messages:
    13,009
    Danish AEBLESKIVERS

    Ingredients


    Ingredient Checklist
    • 2 egg whites
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 tablespoon SUGAR iN THE RAW (OR, white sugar)
    • ½ teaspoon baking soda
    • ½ teaspoon sea alt
    • 2 egg yolks
    • 4 tablespoons butter, melted
    • 2 cups buttermilk
    • 1 cup vegetable oil for frying



    Directions

    Instructions Checklist
    • Step 1
      In a clean glass or metal bowl,
      beat the egg whites with an electric mixer
      until they can hold a stiff peak. Set aside.
    • Step 2
      Mix together the flour, baking powder, salt,
      baking soda, sugar, egg yolks, melted butter
      and buttermilk at one time and beat until smooth.
      Gently fold in the egg whites last.
    • Step 3
      Put about 1tablespoon 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.
     
  2. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Messages:
    13,009
    dane1. dane1a.

    dane1a.
     
  3. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Messages:
    13,009

Share This Page