Well, it’s getting near that time where I’m going to have to put down the camera and leave the laptop and get on with my own Thanksgiving preparations but I couldn’t do that without sharing one last recipe.
I absolutely love Aebelskivers. They are fun, tasty and something you don’t see everyday. They are Danish in origin and are a cross between a pancake and a popover. These are a perfect addition to breakfast for guests staying with you for the holidays. Plus, making them can be fun and interactive, perfect for getting people involved in the breakfast making process.
I fill them with jam and caramel but I have seen them stuffed with bacon, eggs, cheese and ham. There are so many options. Either way you go, they are delightful.
Adding my sour cream, egg and milk mixture to the dry ingredients.
So this is the pan. You can get it off Amazon or at Williams and Sonoma. They even have mixes there that you can purchase but I prefer to make my own – that’s how I roll.
You put a few tablespoons of batter then add a dollop of your filling and then cover it up with a few more tablespoons of batter. Cook it for a few minutes.
So turning these guys requires two hands. So there is no picture of the turning process. Sorry. I needed an extra arm.
When I was in New York in October, I picked up these handy dandy turning tools. They are great.
I used to use skewers but I would always end up poking holes in my delicate little pancakes.
Here they are plated and dusted with powdered sugar. Warm, sweet and jammy.
Enjoy and I hope you have a wonderful Thanksgiving filled with loved ones and awesome food.
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 eggs, beaten
2 cups sour cream
½ cup milk or buttermilk
~ Butter or canola oil for greasing the pan
~ Jam, maple syrup, and powdered sugar for serving
Sift the flour, baking powder, baking soda, and salt into a large bowl. In a smaller bowl, whisk together the eggs, sour cream, and milk. Add the egg mixture to the flour mixture and beat by hand or with an electric mixer until smooth.
Heat a cast-iron ebelskiver pan over medium-low heat. Place a tiny bit of butter or canola in each mold and spread it evenly around the molds before filling each mold with a spoonful of batter. Cook until light brown, about 2 or 3 minutes. Turn gently with a fork or skewer and brown the other side. Transfer to a platter and serve hot.