We totally bombed with our initial aebleskivers attempt. A complete bomb. What should’ve been puffy popover-like Danish pancakes turned into sticky, gunky mess. The main reason this happened is because we didn’t follow directions. We are both well-educated, intelligent young adults, yet we tend to fail when it comes to directions. We’ll read them, but we don’t follow them. That is usually not a problem for recipes, but it doesn’t work when you’re using a cast iron pan for the first time. It’s just a fact. You have to season your cast iron pan. If you don’t season your pan, you’ll end up with a mess on your hands and in the pan. Cleaning it up is not fun, and you may feel discouraged with the second attempt. And that’s exactly what happened.
Do you see that aebleskiver pan? The wonderful Chad at Aunt Esle’s sends us an aebleskiver starter kit, and that’s what we do! We’re sure Chad forgave us for this misstep. If you could’ve seen our faces as we stared at the marred cast iron, you would have known just how silly we felt. We knew we had to redeem ourselves with a second attempt. The pan was properly cleaned, properly seasoned and properly re-broken in. And this time, we followed the directions. It worked perfectly, and they tasted just like we remembered from the November Foodbuzz Festival. We even made a peppery jam similar to the one that was served with the aebleskivers during the afternoon Tasting Pavillion. Try, try again, they say. Try, try again.
Strawberry Balsamic Pepper Jam – Makes 1 1/2 cups
3/4 pound strawberries, chopped
1/4 cup sugar
Juice of 1/2 lemon
2 tablespoons black peppercorns, crushed
1 1/4 teaspoons ground black pepper
3 ounces balsamic vinegar (We used the Napa Valley Blackberry Balsamic Vinegar with Pear from the Foodbuzz Festival.)
1. Add all of the ingredients to a small sauce pan over medium high heat and stir until combined. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes or until slightly thickened. Remove from heat.
2. Once jam has cooled pour through a sieve and press through to remove all the liquid. Make sure no peppercorns go through.
3. Cover and chill until ready to use.
One of the best things about aebleskivers is how you can make any variation that comes to mind. They can be savory or sweet, filled or topped, dusted or dipped. You can flavor the batter with a bit of liqueur, cocoa powder, citrus zest or a little fresh juice if you want to give them your own twist. In an effort to show we could tackle aebleskivers again, we served them for a party stuffed with a mix of mashed potatoes, cilantro, cream and butter. With a fully seasoned pan, these fluffy pancake balls were two easy bites that everyone enjoyed.
This is a big thank you to the folks at Aunt Else’s who sent us the starter kit to test out ourselves. If you’re looking for a tutorial on the best way to make your aebleskivers work, check out Aunt Else’s video on Youtube!
Click HERE for the printable recipe.
Other recipes you may enjoy...
A Not So Scary Pie
A Ray of Sunshine
2009’s Looking Fine!
Add A Few Veggies To Your Dessert
Sarah’s Test Kitchen