Name: Chocolate-Filled Ginger Aebleskivers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Danish
Ingredients: 1 1/4 cup all-purpose flour; 3/4 teaspoons baking powder; 1/4 teaspoon fine sea salt; 1/3 cup finely chopped candied ginger; 2 tablespoons granulated sugar; 1 tablespoon finely grated orange zest; 2 large eggs, separated; 1 cup milk, room temperature; 2 tablespoons melted unsalted butter; 2 teaspoons pure vanilla extract; 1/4 cup semi-sweet chocolate chips; vegetable oil (canola or grapeseed work well); icing sugar, for dusting; chocolate sauce

Description

Aebleskivers (or ebelskivers) are a round Danish pancake. The word means “apple slice” since that’s what originally filled the batter. This version contains chocolate chips which isn’t entirely authentic but delicious.

Scale

Ingredients

1 1/4 cup all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup finely chopped candied ginger
2 tablespoons granulated sugar
1 tablespoon finely grated orange zest
2 large eggs, separated
1 cup milk, room temperature
2 tablespoons melted unsalted butter
2 teaspoons pure vanilla extract
1/4 cup semi-sweet chocolate chips
vegetable oil (canola or grapeseed work well)
icing sugar, for dusting
chocolate sauce

Instructions

In a large bowl, whisk together the flour, baking powder, salt, and candied ginger until well combined.
In a medium bowl, whisk together the sugar, orange zest, yolks, milk, melted butter, and vanilla until well blended. Make sure the milk is room temperature or it will chill the melted butter into unsightly lumps. Twenty seconds in the microwave usually does the trick.
Pour the yolk mixture into the flour mixture and stir until just blended. The batter will appear slightly lumpy – but in a good way.
Using a stand mixer fitted with a whisk or an electric hand mixer and a medium bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the batter until combined. Then fold in the remaining egg whites, being careful not to deflate them.
Place your aebleskiver pan over medium to medium-low heat and brush each well with oil. When the oil begins to sizzle fill each well with 1 tablespoon of batter (see notes for details). Place 3 or 4 chocolate chips in the centre of each aebleskiver, then top with another tablespoon of batter. Cook until the bottoms turn golden brown, about 2 to 4 minutes, then turn them. Using two skewers, flip them over and cook another 2-3 minutes until evenly golden. This produces a slightly elliptical aebleskiver. Alternatively, you can produce perfectly round aebleskivers by giving the puff a quarter turn and cooking it in 3 or 4 partial rotations.
The aebleskivers are done when they are golden all over and a toothpick inserted into the centre comes out with only a few crumbs attached. Remove the puffs from the pan, wipe the wells with paper towel to remove crumbs, brush the wells with more oil and repeat with the remaining batter. This recipe should make 3 pans of aebleskivers.
Eat the aebleskivers warm either sprinkled with icing sugar or drizzled with chocolate sauce. If you are making lots, you can keep the aebleskivers warm by placing them an oven preheated to 200°F and covered loosely with foil.

Notes

To fill your aebleskiver pan with batter, start with the middle well and fill all the wells moving clockwise from the top. When it’s time to turn them, follow the same pattern and all your aebleskivers will be cooked evenly.

If your pan is cast-aluminum, use wooden skewers to turn the aebleskivers to avoid scratching the pan. If your pan is cast-iron, you can use a metal knitting needle. It actually works better and is the traditional aebleskiver-turning utensil.