Best Danish Bubble Recipes

ORIGINAL RECIPE FOR DANISH AEBLESKIVER (PANCAKE BALLS)

Steps:

• Separate the egg whites and yolks in separate bowls.
• Whisk the sugar and egg whites fluffy and stiff. The bowl must be completely clean and dry. A tiny bit of water will make the eggs whites impossible to whisk stiff. Set aside.
• Mix the egg yolks, all-purpose flour, natron (baking soda), salt and vanilla sugar together in a separate bowl.
• Use a hand mixer to mix the ingredients while gradually adding the buttermilk. Keep mixing until the batter is uniform.
• Melt the butter and let it cool off a bit. Slowly add the cooled butter to the buttermilk mixture while whisking.
• Use a wooden spoon or similar to slowly mix the stiff eggs whites in the batter.
• You need a special Aebleskive pan for frying. You can get one online or maybe at your local kitchen store.
• Heat up the Aebleskive pan at medium heat and add a small piece of butter in each hole. Fill the holes 3/4 with the Aebleskive batter.
• When the batter starts to get firm and you can turn them over without cracking, then turn the Aebleskiver 90 degrees (using a wooden stick or similar) and let the batter flow into the pan.
• At this point there is a hole in the side of the Aebleskive. Pour a little extra batter into the hole and turn the Aebleskive another 90 degrees so that the hole gets closed.
• When the Aebleskiver have a solid surface turn them regularly so they get an even and light-brown crust.

DANISH BUBBLE

Steps:

• Chop onions finely and dice meat and potatoes into 1 inch cubes.
• Heat a third of the oil or butter in frying pan.
• Brown the meat until golden brown and remove meat from pan.
• Add another third of the oil or butter and brown the potatoes at high heat until they are golden and crispy on the outside. Remove potatoes from pan.
• Add the remaining oil or butter to pan and cook the onions until clear.
• Add meat, bacon, chives and potatoes to pan.
• and heat through.
• Season with salt, pepper and Worcestershire sauce.
• Fry the eggs in butter, sunny side up and place on top of meat mixture.
• (You can also scramble the eggs and mix all together).
• Top all of this with the grated cheddar and serve hot.

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• 1. In a medium bowl, sift together the white flour, wheat flour, baking soda and salt; set bowl aside.
• 2. In a large bowl, beat together the egg yolks and sugar until creamy.
• 3. Alternate adding flour mixture and buttermilk to the beaten eggs, beginning and ending with the flour mixture.
• 4. In a separate bowl, beat egg whites until stiff, and gently fold it into the pancake batter in the large bowl until well incorporated.
• 5. Lightly spray the aebleskiver pan (or mini muffin tin) with the non-stick spray, and heat on a stove burner set over medium-high heat until hot.
• 6. Reduce heat to medium, and add 1 1/2 tablespoons of batter to each cup of the aebleskiver/muffin pan and let cook for a few minutes.
• 7. When edges are golden brown and the top begins to bubble, run a butter knife around the edges so batter pulls away from the edges of the pan (in Denmark, most home chefs use a knitting needle for this), and flip the pancake and let the other side cook another 1 to 2 minutes. You might need to turn them several times to prevent burning.
• 8. Dust the tops with powdered sugar if desired, or serve with your favorite jam or fruit preserves.

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
• Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
• Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
• Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
• Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
• Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.