Though I was raised in the US, I'm half-Danish and have lived in Denmark so I know æbleskiver! This is a good recipe, though I have two small recommendations: 1) Add a little cardamom to make it more traditional. 2) An extra egg white won't hurt if you want them to be a little fluffier.
One more thing - use butter for the pan! It's part of what makes æbleskiver taste so delicious. Make sure the butter is clarified or it will burn. To clarify butter, slowly heat it until it bubbles and all the white solids rise to the top, then gently skim them off (cheesecloth is the preferred method if you want to do a really good job). I also recommend that you use unsalted butter because it is typically fresher than salted butter.
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Though I was raised in the US, I'm half-Danish and have lived in Denmark so I know æbleskiver!...