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Gluten Free Aebleskiver

By Kimberly Killebrew
A gluten free version of traditional Aebleskiver, these Danish pancake balls have a delicately crispy exterior, a light and fluffy interior, and are flavored with the traditional ingredients of cardamom and lemon zest.
5 from 14 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 35

Equipment

Ingredients
  

  • 2 cups gluten free all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon ground cardamom
  • zest of one lemon
  • 1 teaspoon pure vanilla extract or vanilla bean paste , or one vanilla pod scraped
  • 1 3/4 cups buttermilk (recommended for the best flavor; alternatively use milk with 1 1/2 tablespoons white vinegar stirred in and left to sit for 5-10 minutes)
  • 4 tablespoons butter  , melted and let cool a few minutes
  • 3 large eggs , yolks and whites separated
  • butter or oil for frying

Instructions
 

  • Start heating your aebleskiver pan over medium-low to medium heat.
    In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, xanthan gum, ground cardamom and salt. Add the egg yolks, lemon zest, vanilla, and buttermilk and mix until smooth. Add the melted butter and mix until combined.
    In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter. It's fine if a few small lumps remain.
  • Place a little butter or oil into each of the wells of the pan.  (For the best flavor use butter.) Once hot (medium-low to medium heat) pour the batter into each well, filling them nearly full.  I always recommend doing a test run with one aebleskiver first to ensure the correct temperature of the pan. 
    Let the batter cook until it begins to bubble around the edges, then use a skewer to push against the side of each well and gently turn the aebleskiver 90degrees.  As you do this the batter will spill into the bottom of the well. Wait for the batter to start bubbling around the edges again and then give them another 90 degree turn. Repeat this process, giving the aebleskiver a third turn. Now give the aebleskiver the fourth and final turn to complete the full sphere. You can continue to rotate the aebleskiver until they are browned to your liking.
    Serve immediately while hot with jam and powdered sugar for dipping.

Nutrition

Calories: 49kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 61mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 0.01mgCalcium: 24mgIron: 0.3mg
Course Breakfast, Dessert
Cuisine danish
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