It’s impossible to visit Solvang without trying their famous Aebleskivers, a delightful breakfast treat that dates back for generations. To make these delicate Aebleskivers at home, however, requires a special cast iron skillet and a steady hand — you have to carefully turn the battered balls with a skewer or knitting needle on all sides until they turn a delicate golden brown.
Most likely, your first batch of Aebleskivers will be a disaster. It does take patience. But the reward is well worth it — these little pancakes, dotted with powdered sugar and served with a dollop of blackberry jam, literally melt in your mouth. I promise you won’t be able to eat just one!
Following is a recipe for Aebleskivers from my wife’s Scandinavian relative, Stella Burgson, who was a professional chef back in Wisconsin during the early 1900s. You can buy an Aebleskiver pan through most well-stocked kitchen supply stores, or on Amazon.
- 6 eggs separated
- 1 teaspoon sugar
- 1 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- Powdered sugar, lemon curd, lingonberry jam, maple syrup and apple sauce.
- Beat egg yolks well; add sugar and milk. Sift flour, salt and baking powder. Add to yolk mixture.
- Beat whites stiff and fold in to yolk mixture.
- Fill a greased or oiled Aebleskiver pan about 3⁄4ths full, and cook over the flame, turning batter with a knitting needle until golden on all sides.
- Serve your Aebleskivers with a selection of powdered sugar, lemon curd, lingonberry jam, maple syrup and apple sauce.