The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Oct. 11, 2009
I used to work for a Scandinavian shop where we served aebleskivers and recently went on a quest to find the pan and the perfect recipe. I found the pan on the discount end racks at Target and then found this recipe. I made the recipe as stated except added vanilla and had to make the buttermilk. I served them to guests with an assortment of toppings to choose from including butter, maple syrup, lingonberries, whipped cream, and of course applesauce, lavender! They loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Oct. 11, 2009
I don't own one of those special pans (even though I am of Scandinavian decent..how sad) and normally, that would discourage me...but no! I used the batter and made muffins! It totally works. I only made four servings but I baked them at 350 degrees for 13-15 min with the cups 2/3 full of batter. If I could do it again, I would bake them closer to 13...they came out a tiny bit dry but I had to kind of make it up as I went. Delicious. I prepared them with vanilla pastry filling inside, topped off with homemade whipped cream. A great, easy to make recipe you can do anything with.
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Photo by JL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Tehachapi, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Aug. 9, 2009
These were delicious. Really cute, lovely texture, with a homey pancake flavor. Loved mine with fruit jam or syrup.
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Photo by squawk93
Reviewed: Aug. 5, 2009
This recipe was everything I was looking for -- straight forward and fool-proof. For years I had been "threatening" to make aebleskiver using my Norwegian great grandmother's pan that hangs on our beach cabin's kitchen wall. I didn't really know anything more about them than their name, and was always too intimidated by the project to actually follow through. Laura's recipe changed all that! These are easier to make than I'd imagined, and delicious. Making them twice in one week gave me the opportunity to try different fillings. I used applesauce in some, and whole freshly picked berries (Boysen, Tay, and blueberries) in others. My family liked them best unstuffed and then dipped in syrup, applesauce or whipped cream. Whipping the egg whites is imperative for success, and I used butter in the wells of the cast iron pan. Photos coming up soon. Thanks, Laura!
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Photo by squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA


 
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