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If you’ve been following us for a while, you know that aebleskivers are a tradition for us. We were introduced to them decades (and I mean that literally) ago from the Scandinavian Festival in Junction City, Oregon. We worked at our grandparents food booth and the booth next to us was the aebleskiver booth. They were the nicest ladies and we had breakfast there every morning of the festival. I’ve shared our aebleskiver recipe before here, and the gluten free option here. Today, I’m bringing you our Eggnog Aebleskivers! It’s seriously the most happy holiday breakfast!
Now, this recipe differs from our original recipe in a few ways. The biggest way is that because of the eggnog, it has a higher sugar content, so they need to be cooked at a lower temperature to keep the outside from burning. Also, the batter is a touch thicker. And while you will still get a hollow aebleskiver, it will take longer to make sure the inside is totally cooked. Let’s get to it!
2 cups flour
1/8 cup sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1 cup eggnog
1 1/2 cup water
1/4 cup oil
In a medium bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. In a stand mixer, combine your eggs, eggnog, water, and oil. Once combined, add in your flour mixture. Mix until smooth (a couple little lumps are okay). Start heating your aebleskiver pan on medium heat. Put about teaspoon of oil in each well of the pan. After a few minutes, reduce to medium/low heat. Fill each well with your batter. I usually fill them just the slightest bit below the top of the well. It will only take about 45 seconds for it to be ready for your first turn. To turn, use a long quilting needle or an ice pick. If you check our original post, you can see in the pics how we turn them. We’re also working on a video to show the whole turning process. Once you’ve completed the turns and it’s a full ball, let it sit in the well on each side for about 15-20 seconds, and then turn in quarter turns to make sure the inside gets completely cooked. You will know it’s done when you poke it with your needle or ice pick and it comes out with no raw batter on it. Remember to keep an eye on your heat and adjust as necessary. If it’s your first time making them, there is a learning curve, so don’t get frustrated if you don’t master it off the bat.
This beautiful, golden brown is what you are shooting for. While I’m making up a batch, I usually set my oven to warm and once they are done set them in there in a oven safe pan to keep warm until we are ready to eat! This batch is going to make up about 21-24 aebleskivers and for my family alone, we usually have to double the recipe! Now we need to whip up our delicious Eggnog Glaze! Normally we fill ours with applesauce or jam and top with powdered sugar, but with the flavor of eggnog being more unique, I thought a glaze would work best.
1 cup powdered sugar
1/2 cup plus 1 tablespoon eggnog
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Mix all ingredients together until smooth. If you want a thinner consistency, add a tablespoon or two of milk to thin it out. Drizzle over your aebleskivers and enjoy!
If you are looking to get an aebleskiver pan like ours Camp Chef has a great option! Make sure you get one that has deep wells. There are some “pancake puff” type pans that are similar but the wells are shallower and you don’t get the hollow, circle aebleskivers. We hope you enjoy these tasty treats! Let us know what your favorite breakfast recipes are in comments!
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