…in the cakepop maker. i’m not so sure about its authenticity, i searched for the recipe in Scandinavian sites and the eggs were always separated, whites being whipped separately into a meringue before being incorporated back in.
this one is obviously adapted for the cakepop maker. i’ll order ableskivers next time i’m in Copenhagen, how’s that? 😆
i made these to welcome home the college kid who opted to stay home instead of going on a road trip with her roommate. woohoo! welcome back college kid!
but now the week is almost over and she has to go back. at least her university is only a few stops away on the train. i loved having all my children together again.
these were so quickly gobbled up, even with the double amount of batter. they kind of taste like a descendant of waffle, pancake, and popover: a bit crusty-crunchy on the outside, and soft and custardy on the inside. recipe is from the cakepop maker website:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1 cup sour cream
1 cup buttermilk
4 tablespoons butter, melted
powdered sugar, turbinado sugar, jam, maple syrup, nutella
in a medium bowl, whisk together flour, baking powder, baking soda and salt. set aside.
in a small bowl whisk together egg, sour cream and buttermilk. pour into dry ingredients and whisk until smooth.
preheat cake pop Maker. using a pastry brush, brush each well with melted butter (or spray lightly with non-stick).
fill each well with about 1 tablespoon batter.
bake 2 to 3 minutes or until softly set and golden brown on the bottom. turn aebelskivers and bake 2 minutes or until golden.
generously sprinkle with powdered sugar. ( we dipped them in sugar in the raw, turbinado, maple syrup….you get the idea?)