Aebliskivers (Danish Puff Pancakes)

I believe that Aebliskiver’s deserve a place on Delectable Desserts. They are so good and so versatile that they can be pretty much whatever you want them to be. Served in the morning for breakfast or served in the evening filled with whatever your choice of filling, gives them a place here. I have 2 recipes with two different fillings, but don’t limit yourself, use your imagination and create whatever kind of Aebliskiver’s you might desire!

Aebliskiver (Danish Pancakes)

2 Cups Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda
1/2 tsp. Salt
2 Tbsp. Sugar

4 Tbsp. Unsalted Butter, melted

2 Eggs

2 Cups Buttermilk

In a medium bowl, combine flour, baking powder, baking soda, salt and sugar, and mix well with a wire whisk, set aside. Seperate the eggs in a small bowl (reserve the yolks for another recipe) and whip the egg whites until you have stiff peaks. Set aside. Add the melted butter and the buttermilk to the flour mixture and stir well. Fold in the Egg whites  mixing just til incorporated.  Heat pan on a medium hot burner. Spray with cooking spray or butter the pancake wells with a pastry brush. Put about a Tablespoon of batter in the wells. Add a very small spoonful (I used a baby spoon) of filling in the center of pancake. Add another Tablespoon of batter over the top of your filling. Cook until the bottom is lightly browned, than using a skewer or knitting needle, or two toothpicks turn pancakes over to brown on the other side. Remove pancakes from pan, sprinkle with powdered sugar and serve with butter, syrup, jam and or all with powdered sugar. Whip cream wouldn’t hurt anything either here!!

Cinnamon Bun Filled Aebliskiver’s
From: Williams-Sonoma

For the Cinnamon Filling:
1/2 Cup Granulate Sugar
2 Tbsp. All Purpose Flour
1 1/2 Tbsp. Cinnamon
1/4 tsp. Salt
4 Tbsp. (1/2 stick) Butter, cut into 1/2 inch cubes)

For Cream Cheese Frosting
3 oz. Cream Cheese, softened
4 Tbsp. Unsalted Butter, (1/2 stick) softened
1 1/2 Cups Powdered Sugar
3-4 Tbsp. Milk

For the Pancakes:
2 Cups All Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 Tbsp. Granulated Sugar
4 Eggs, Separated
1 Cups Milk
4 Tbsp. (1/2 stick) Unsalted Butter, melted, plus more for cooking

Directions:
To make the cinnamon filling, in a bowl, stir together the sugar, flour, cinnamon and salt. Add the butter and using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
To make the cream cheese frosting, in a bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the powdered sugar, reduce the speed to low and beat until combined, 1 to 2 minutes. Add 3 Tbsp. of the milk and beat until combined, about 1 minute.  The frosting should be thick, but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbsp. of the melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using the electric mixture fitted with the whisk attachment beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter, in 2 additions.
Put 1/8th teaspoon butter in each well of a filled pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbsp. of batter into each well. Spoon 1/2 tsp. of cinnamon filling into the center of the pancake and top with 1 Tbsp. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
Drizzle the pancakes with the frosting and serve immediately.
Makes 35-40 Puff Pancakes.

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