
What is an aebleskiver?
They’re like pancakes, but smaller… And round, and fluffy… And you can’t get enough.
I grew up eating these during the holidays. I was lucky enough to have a grandmother who wasn’t far from her tall, pale, European roots. She wasn’t blessed with the culinary gift, but once a year, she got down and we feasted.
It’s actually Æbleskiver, pronounced able-skee-ver. In Dutch, it means, ‘apple slices’, which, I don’t quite understand, but it works for me. They’re marketed in America as ‘pancake puffs’…
The more you know.
Ingredients:
1 c all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
1 c milk
2 egg yolks
2 egg whites

Your pan is very important.
I’ve seen quite a few kitschy little pans that won’t do you any good.
You need a solid material like cast iron to heat evenly to give you quality skeevers.
Don’t cut corners on a good pan, it will last a life time.
Now, let’s make a big ole pile of awesome.
Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, stir together the milk and the egg yolks until well combined. Add to the flour mixture, stir until smooth.
In another bowl, beat the egg whites with an electric mixer, on high, until stiff peaks form. Now, this can seem like a daunting task if you’ve never done it before, and you’re like me, you might think you’re doing it wrong. Keep mixing, keep that shit on high and things’ll, you know, get stiff.
Gently fold beaten egg whites into batter with a spatula, GENTLY, leaving some puffs of whites. Now is not the time to just mix like a mad housewife, be gentle with the air bubbles you’ve taken so long to beat up, because that’s where the fluff of this glorious puff comes from. You’ll notice that towards the end of this process, your last skeevers of the batch will be flatter than the first. It’s your batter. It’s, deflating… Frowny face.
Place the pan over medium heat, lightly brush or spoon a little oil of your choice into each cup. We used Crisco while I was growing up, butter, margarine, whatever your preference is fine, just as long as the flavor isn’t strong, obviously.
When the oil sizzles, spoon about 2 tbsp of batter into each cup, so that they’re about 2/3 of the way full.

They’ll start to form bubbles, get crispy on the edges and look like they want to be flipped over, in about 1 or 2 minutes, depending on the heat.
Use a fork, or like me, two forks, and flip that little fucker in its shell. It’s a tricky little process, but if you mess up, use a toothpick to tuck the excess batter back into ball form and you’ll get the hang of it.
Flip each skeever and cook until shell is formed and they’re golden brown all over.

Pick out and transfer to an oven safe dish, in a warm (300) oven until they’re all finished.
Garnish with powdered sugar and syrup and ENJOY!
