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My nephew stayed the night with R last night so we could go to the zoo today. They went to bed WAY (2:34am) late and I woke up kind of early so I decided to make some Ableskivers for breakfast. 🙂 I LOVE Ableskivers! When I was younger, my grandparents had a booth at the Scandinavian Festival. We worked there to earn money during the summer. The booth next to us sold Ableskivers and every morning we would buy a TON for breakfast, so my grandma got their recipe and eventually we all got pans to make them. 🙂 If you are looking for an Ableskiver pan and you are a Salt Lake Valley local, Kitchen Kneads in West Jordan had some. Also, our local IFA had them by the dutch ovens. If you aren’t local, you can try to google it, I found some here, you are going to pay anywhere from $15 to $25 for a good pan. So here we go!
First you need to mix up your recipe
2 c. flour
1tsp powder
2 eggs
1/8 c. sugar
3/4c canned evap milk
1 1/4 c. water
1/4 c. oil
This will yield 18-24 Ableskivers. You should probably estimate 3-4 Ableskivers per person depending on their hunger level. If you find a recipe that calls for buttermilk, I would advise against using it. The Ableskivers will NOT be hollow and will take much longer to cook all the way through.
While you are mixing up your batter, start heating your pan with about a 1/2 to 1 teaspoon of oil in each Ableskiver form. Make sure you have seasoned your pan according to the instructions that came with your pan.
After pan and oil are heated, add the batter to each form. Fill it to just below the rim of the form.
As they cook, the batter will rise up a little. You can use a large quilting needle or an ice pick to turn them.
Turn them, bringing the cooked side up to allow for more batter to cook in the form.
Turn them one or two more times to create a ball. You will know if the inside is done if you stick the needle or ice pick in and batter comes off on it. Continue to turn them until they are cooked through and evenly browned all around.
I keep the finished Ableskivers in a pan in the oven on warm until they are all ready to serve.
Ableskivers are best with applesauce, or any flavor of jam. Some people eat them with syrup also.
Tear open the Ableskiver (see it’s hollow inside!)
Fill with applesauce…
Or jam, strawberry is our favorite!
Dust…or in my case MOUND with powdered sugar!
He told me I was the “best aunt ever”. YAY ME! 🙂
CHEESE!
Then enjoy a YUMMY and fun breakfast!!
Linked at:
What’s Cooking Wednesday
What’s On Your Plate
These Chicks Cooked
Cast Party Wednesday
Foodie Wednesday
It’s A Keeper Thursday
Full Plate Thursday
Sweet Treats Thursday
Turning The Table Thursday
Transformation Thursday
Sweet Saturday
Strut Your Stuff Saturday
What’s Cooking Wednesday
What’s On Your Plate
These Chicks Cooked
Cast Party Wednesday
Foodie Wednesday
It’s A Keeper Thursday
Full Plate Thursday
Sweet Treats Thursday
Turning The Table Thursday
Transformation Thursday
Sweet Saturday
Strut Your Stuff Saturday
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when the kids aren’t sick we’ll have to do this again because now I am totally craving them – and I have to say the BEST way is with applesauce!
I love those. We make them all the time, but I have a different recipe that my Grandma got from a friend in Scandanavia. So weird all the different recipes. We like to eat ours dipped in sugar.
I have never had these, but they look wonderful! I linked to you from It’s a Keeper Thursday. Thanks for a great recipe. I can’t wait to make these. Yum!!
Thanks Teri! 🙂
Hi Paula,
This looks like such a special treat. I have been wanting to get one of those pans. You made it look real easy. Thank you so much for sharing with Full Plate Thursday and hope you are having a great week!
Come Back Soon,
Miz Helen
Thanks Miz Helen! They are really fun to make! Enjoy!
Congratulations!
Your recipe is featured on Full Plate Thursday. Hope you are having a great day and enjoy your Featured Red Plate.
Miz Helen
Thank you for the feature Miz Helen!! I really appreciate it! 🙂
Delicioso ableskivers recipe! For the non Danish, they are Danish pancakes!
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