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  • Recipe:

    Sourdough Aebleskivers Recipe

    Sourdough Aebleskivers
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Aebleskivers are a traditional type of Danish pancakes that are baked in a special pan on top of the stove. They are spherical in shape and typically made with beaten egg whites added to make them nice and poofy. They are also typically made with white flour and rather sweet. My recipe uses a whole wheat sourdough, and so are nice a fluffy and served with real maple syrup ~ they are a delight! They don't last long around here. Being made from sourdough batter, they keep well in the refrigerator and may be reheated.

    Recipe Instructions:

    You will need an Aebleskiver pan.

    You will also need a skewer or a small knitting needle for turning the Aebleskivers over in the pan.

    The night before you plan to make your Aebleskivers, in a medium-sized bowl, combine the sourdough starter, Sucanat, warm water and enough whole wheat flour to make the batter like very heavy cream.

    Stir well, cover and let sit on the kitchen counter overnight.

    In the morning, lightly grease and then begin heating your Aebleskiver pan over medium/low heat.

    To the sourdough batter, add the eggs, salt, melted butter and baking soda and stir well.

    Fill each cup in the pan half-way with batter, using a spoon.

    Watch them carefully. When the edges begin to look done, and there are bubbles on top, carefully insert your skewer into each Aebleskiver near the edge (check photos on my blog for this) and flip them over.

    You can check to see if the bottom is nice and brown also, and then they are done. Remove them using the skewer and place them in a bowl.

    Serve warm with real maple syrup!



    Aebleskiver PanYou're not limited to making Aebleskivers in these pans. Any sort of batter can be cooked up in this, really. Cake pops, anyone??

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