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Recipe Name: Aebleskivers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Egg, separated
2 Cup(s) Buttermilk
1 Teaspoon(s) Sugar
1/2 Teaspoon(s) Salt
2 Cup(s) Flour
1 Tablespoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Cardamom
Beat yolks of eggs with buttermilk. Mix together sugar, salt, flour,
baking powder, baking soda, and cardamom. Beat egg whites until
stiff. Mix egg yolk-buttermilk mixture with dry ingredients. Add egg
whites, carefully folding them in so that they don't break down. Heat
aebleskive pan. Put 1 tsp salad oil in each hole and fill completely
with batter. Let bake until slightly crusty on bottom. Turn slightly
with a knitting needle or skewer. Continue cooking, turning the ball
to keep it from burning, until the knitting needle comes out clean
when stuck in the center. Serve aebleskive hot with powdered sugar,
jam, and jelly. Notes included with recipe: For those of you who are
unfamiliar with aebleskive, it is a baked delight made with a
pancake-like batter, cooked in a special pan that turns the aebleskive
into a crusty ball, and is known as the "Danish Doughnut." As you can
tell, it is a little difficult to give aebleskive an easy definition
other than to tell you that it is good enough to go ahead and order
the pans if you are likely to serve breakfasts and brunches to family
and friends. Aebleskive pans are available through most gourmet
cookware shops or can be ordered from Pea Soup Andersen's Santa Ynez
Valley Wine Center, (805)-688-5581. Source: Pea Soup Andersen's
Scandinavian-American Cookbook : by Chef Ulrich Riedner. ISBN#
0-89087-523-5. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1346
Calories From Fat: 187
Total Fat: 21.1g
Cholesterol: 577.6mg
Sodium: 4616.7mg
Potassium: 1223.1mg
Carbohydrates: 223.7g
Fiber: 6.9g
Sugar: 28.9g
Protein: 60.9g

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