In Breakfast with Beatrice (University of Minnesota Press, 2018) by Beatrice Ojakangas, readers will find a variety of breakfast foods for any occasion. Whether you are looking for something warm or cold, you are sure to find something you like. Find this excerpt in Chapter 1, “Waffles and Pancakes.”
For this recipe you need a Danish aebelskiver pan with round indentations. The pans are usually made of cast iron. My friend Lise uses a metal knitting needle to turn the aebelskiver over. Some people like to fill them with applesauce, while others prefer to leave them plain.
- 1 cup milk
- 1/2 cup melted butter
- 3 eggs, separated
- 2 tablespoons sugar
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Applesauce (optional)
- Powdered sugar
- Heat the milk to lukewarm. Whisk in the butter, egg yolks, and sugar.
- Turn into a bowl and add the flour and baking powder, whisking until well blended and no lumps remain.
- Whip the egg whites until stiff and fold into the mixture. Heat aebelskiver pan over medium-high heat until a drop of water sizzles when dripped into the pan.
- Put about 1/2 teaspoon butter into each indentation. Spread it around.
- Spoon in 1 tablespoon of the batter and let it cook about 30 seconds. If using applesauce, drop 1 teaspoon applesauce in the center and top with more aebelskiver batter to cover the applesauce.
- When the bottoms are browned, turn the cakes over and cook on that side until browned. Remove from pan and place on serving plate.
- Dust with powdered sugar.
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