Makes: about 64 æbleskivers
Special equipment: æbleskiver pan, empty plastic catsup bottle
Time: prep: 15 minutes, plan 12-24 hours ahead
- 1 3/4 cups or 4,25 dl whole milk
- 8 tablespoons or 113g unsalted butter , cut into 8 pieces
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
- 1 teaspoon table salt
- 1 1/2 teaspoons instant yeast
- 2 large eggs
- 1 teaspoon vanilla extract or 2 tablespoons vanilla sugar
- Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until it is about 43C/109F. Meanwhile, whisk flour, sugar, salt, cinnamon and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours. Be sure to place the bowl on a plate with a rim as the yeast will likely cause the batter to overflow the bowl.
- Set oven to 95C/200F. Heat aebleskiver pan over a medium-high heat until a few drops of water thrown on the pan sizzle. Transfer batter to an old plastic catsup bottle to make dispensing it into the divots easy and quick or use a large rounded tablespoon to drop the batter into the pan. Allow the batter to cook for about 30 seconds, then grab a wooden take-away chinese chopstick, insert it near the top rim of the cooking batter and flip the pancake over in one quick motion. Let them cook for another 45 seconds or so and flip over again until the outside is a nice golden brown colour.
- Place finished aebleskivers in the warm oven in a single layer on a baking sheet while you are making others to keep them warm and non-soggy. Serve with apple marmalade, apple butter or jam and whipped cream.
Bilder och recept från: Axis of Ævil