I did not grow up eating these delicious Scandinavian donuts (Æbelskivers). Once I discovered them I had to learn how to make them. It did take me some time search to find the cast iron pan. I had a recipe and headed off to the grocery store for the supplies. Needless to say my first batch of making these was a disaster. I could not get the consistency right in the batter. I struggled the most with flipping them over. I wish I had a video of the comedy of flipping the donuts. Even though my first batch was not pretty, they came out not round and were very lumpy. This did not stop my family from eating them as fast as they came off the pan. It got so bad that when I made them I had to triple the batch to make enough.
½ cup butter, melted
3 eggs, separated
1 cup milk
2 tbs sugar
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp salt
½ tsp ground cardamom (I buy whole seeds and grind them, I think the flavor is better)
Butter for pan
Separate the egg whites from the egg yolks. Set aside the egg whites for later.
In a large bowl, mix in the butter, egg yolks, milk, and sugar.
In another bowl mix the flour, baking powder, salt, and cardamom.
Combine the egg mixture with the flour mixture.
Heat the abelskiver pan over medium-low heat. To check you can drop some water on the pan and if droplets start to sizzle the pan is hot enough. You will want to melt a small amount of butter in each of the rounds.
Whip the egg whites until they form peaks and the fold the egg whites into the batter.
You can use a tablespoon to drop the batter into each of the cup in the pan.
It takes about a minute for the cups to cook. You will flip the batter using knitting needles or in my case I used chopsticks. There are the wooden turners you can use also. If you cook the abelskivers on to high of heat the center will be doughy.
When you set abelskivers aside to cool, dust them with powdered sugar. The abelskivers taste best when they are served hot.
Makes about 20 abelskivers
Recipe is originally from Scandinavian Cooking by Beatrice Ojakangas. The book is currently out of print.