These Cornbread Æbleskiver are a fun take on the traditional Danish pancake.
Danish aebleskiver traditionally are made with flour, baking powder, salt, sugar, milk or buttermilk, and eggs. Although less common, there are also yeasted versions, similar to the Dutch poffertje. They are traditionally served three on a plate.
They are cookied on the stovetop in an aebleskiver pan, a special pan with wells/indentations that are half sphere. For a poffertje pan, the rounded wells are more shallow. Rest assured, if you don't have the special pan, you can still make these like regular pancakes.
The name aebleskiver actually means "apple slices" for the traditional ones where apple slices were dipped in pancake batter. In Denmark, they have evolved to include many different fillings and flavors, both sweet and savory.
This recipe is featured in the cookbook, Aebleskiver: A New Take on Traditional Danish Pancakes. I attended a cookbook demo event at Melissa's Produce where the author, Pim Pauline Overgaard, demonstrated how to cook and turn the aebleskiver to form the traditional rounded shape. We also enjoyed several of the flavors featured in the cookbook.
Of course, I "needed" an aebleskiver pan too.
Ingredients in Cornbread Aebleskiver:
From the Pantry: All purpose flour, cornmeal, sugar, baking powder, and salt.
From the Fridge: Buttermilk for the batter, and butter, for frying.
To Add to the Aebleskiver: Fresh corn kernels and chopped fresh chives.
To Get the Rounded Sphere:
First, add enough batter to your prepared and heated aebleskiver pan to fill it up almost to the top. Once they've cooked a bit, use a skewer to poke through the batter and gently turn the pancakes part way.
Next, turn the pancakes another part turn in a different direction. Be sure to push any overflow back into the wells.
After that, add a little more batter to top them off before "closing" them, moving the opening to the bottom of the pan. Continue to cook until evenly golden brown and the center is cooked through. Serve right away or keep warm in a 200 degree F oven.
I served these with a black bean salad featured in the book.
This week, we are featuring recipes with roots in Europe. An aebleskiver is a traditional Danish pancake often made at home for special occasions and holidays.
Easy European Recipes
- Cornbread Æblsekiver from Karen's Kitchen Stories
- French Lentil Salad from Art of Natural Living
- German Potato Salad from Creative Cynchronicity
- Giardiniera from That Recipe
- Pepper Pasta with Italian Sausage from A Kitchen Hoor's Adventures
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.jpeg "Cornbread Aebleskivers")
Cornbread Æbleskiver (Aebleskiver)
.jpeg "Cornbread Æbleskiver (Aebleskiver)")
Ingredients
- 140 grams (1 cup) all purpose flour
- 70 grams (1/2 cup) medium grind cornmeal
- 150 grams (3/4 cup) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 160 grams (1 cup) fresh corn
- 30 grams (1/3 cup) finely chopped chives
- 3+tablespoons melted butter for the pan
Instructions
- Whisk together all of the dry ingredients in a large bowl.
- In another bowl, mix the wet ingredients, plus corn and chives, with a fork. Pour the wet ingredients over the dry ingredients, and mix until just combined.
- Heat your aebleskiver pan on medium low and brush each cavity with melted butter.
- Fill each cavity almost to the top with butter. I recommend using an ice cream scoop.
- Cook until the bottom begins to brown. Using a thin skewer turn the aebleskiver part way and continue to cook.
- Be sure to push any overflow back into the wells.
- After that, add a little more batter to top them off before "closing" them, moving the opening to the bottom of the pan. Continue to cook until evenly golden brown and the center is cooked through. Serve right away or keep warm in a 200 degree F oven.
Nutrition Facts
Calories
129Fat (grams)
2 gSat. Fat (grams)
1 gCarbs (grams)
25 gFiber (grams)
1 gNet carbs
24 gSugar (grams)
12 gProtein (grams)
3 gCholesterol (grams)
28 mg
Not sure what my Danish grandmother would have said, but I'm game. And a problem with the classic aebleskiver is that it suffers a lot if not eaten right out of the pan but I'm guessing these will do better.
ReplyDeleteThey do!
DeleteI have yet to master the turn, but I love making them! So much fun. And these are totally speaking to me! Like my drop biscuit version I love the savory flavors in these.
ReplyDelete