Aebleskievers
Aebleskievers

Aebleskivers, Stuffed

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December 4, 2015

Food is always an anchor at family gatherings and particularly during holidays. It is a great time to remember family heritage and create memories that link the generations. This delightful Scandinavian puffed pancake from Sanpete County was shared by Debbie Vaughn and her mother, Miriam Young. Debbie, reminiscing, said growing up in Mt Pleasant Utah they often had Aebleskiver, Swedish meatballs and open faced sandwiches. She did not realize at the time how much their dinner table reflected her heritage. Today she shares her Mother’s recipe and brings her own family together around their heritage.

Ingredients

2 cups flour

1 teaspoon baking soda

¼ teaspoon baking powder

3 eggs, separated

2 cups buttermilk

2 tablespoons sugar

dash of salt

1 teaspoon lemon extract (may substitute vanilla)

2 tablespoons butter,

melted filling ingredients, see ideas below*

Directions

Prepared any desired fillings (see ideas below) and set aside. Whisk together flour, baking soda and baking powder; set aside. Carefully separate egg whites from egg yolks (careful not to get any yolk in the whites). Place whites in glass or metal oil free bowl; set whites aside.

Beat egg yolks until smooth; add sugar, salt and lemon extract. Alternating, beat in buttermilk and flour mixture.

Using clean oil free beaters, beat egg whites until light and fluffy. Fold egg whites into flour buttermilk mixture.

TRADITIONAL METHOD OF COOKING:

Heat Aebleskiver pan over medium heat; brush each pan indentation/cup with melted butter (about ⅛-¼ teaspoon). Fill each cup almost full with batter; cook until sides are bubbly and set enough to turn. Using a knitting needle, crochet hook or wooden skewer, hook edge of Aebleskiver and turn ¼ turn allowing batter to run into the cup. Continue to cook and turn until all sides are browned.

Enjoy plain or, because this method has a tendency to create a bit more of a hollow in the center, fill with jam/jelly and cream fillings. Top with powdered sugar.

STUFFED METHOD OF COOKING:

Heat Aebleskiver pan over medium heat; brush each pan indentation/cup with melted butter as directed above. Fill each cup ⅓ full (approximately level tablespoon); add ½-1 teaspoon filling; top with an additional 1-tablespoon batter. Cook until edges are bubbly and dry. Using two knitting needles or skewers, turn each Aebleskiver over and continue to cook opposite side.

Place Aebleskivers on baking sheet in 170 degree oven to keep warm while cooking remaining batter. Dust with powdered sugar, serve with chopped fruit and dollop whipped cream.

*Filling & Topping Ideas

  • Nutella or Peanut Butter or Chips: Try adding a slice of banana in addition to the spread.
  • Apple filling: Melt 3-tablespoons butter in saucepan or skillet; add 2-cups peeled and small diced tart apples, 3-tablespoons sugar, ½-teaspoon pumpkin pie spice. Cover and cook until apples are tender (stirring occasionally), about 10 minutes. Remove Cover and cool.
  • Jam or Jelly: May be served on top or inside.
  • Ham & Cheese: Diced or shredded, sprinkle lightly with herbs or garlic.
  • Chopped Strawberries and Whipped Cream: Place 4-5 Aebleskivers on a small plate, top with chopped strawberries, nutella and whipped cream.

An Aebleskiver Family Tradition

Mom (Miriam Adela Seely Young) was born in Moroni, Utah in 1925. She was one of 8 children and is a direct descendent of Isaac Morley. She lived in Mt. Pleasant - attended and graduated from Wasatch Academy. She married my father, Kenneth Harold Young in 1944.

In 1953, our family (3 children) moved to Iran to live for 2 years. Dad was affiliated with Brigham Young University serving as an educator with the government Point 4 program. During that time Mom taught our cook, Manook, to cook some of her American dishes.

Mom has always been a great cook and would attempt “complicated” recipes that I never challenged myself to do, and unfortunately aebelskivers is one that I haven’t perfected.

Aebelskivers is one of those challenging recipes – not the ingredients but the method. She would use a crochet hook to turn the round pancakes and the timing was critical. She would serve them with sugar and jam and/or syrup (which she always made from scratch).

Being from Mt. Pleasant and Scandinavian, we grew up with Swedish meatballs, aebelskivers, open-face sandwiches, etc. I didn’t ready pay attention to why we ate the things we did until later in life and realized what our heritage had brought to our dinner table.
--Debbie Vaughn

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