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Ingredientes
- 3 x Egg, separated
- 2 c. Buttermilk
- 1 tsp Sugar
- 1/2 tsp Salt
- 2 c. Flour
- 1 Tbsp. Baking pwdr
- 1 tsp Baking soda
- 1/4 tsp Cardamom
Direcciones
- Beat yolks of Large eggs with buttermilk.
- Mix together sugar, salt, flour, baking pwdr, baking soda, and cardamom.
- Beat egg whites till stiff.
- Mix egg yolk-buttermilk mix with dry ingredients. Add in egg whites, carefully folding them in so which they do not break down.
- Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill completely with batter. Let bake till slightly crusty on bottom. Turn slightly with a knitting needle or possibly skewer. Continue cooking, turning the ball to keep it from burning, till the knitting needle comes out clean when stuck in the center.
- Serve aebleskive warm 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 which 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 which it is good sufficient 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 possibly can be ordered from Pea Soup Andersen's Santa Ynez Valley Wine Center,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 44 | 13% |
| Total Fat 4.98g | 6% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 1725mg | 72% |
| Potassium 298mg | 9% |
| Total Carbs 54.95g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.34g | 5% |
| Protein 14.68g | 23% |
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