CHANGING THE RECIPE MIX
GET THE MIX RIGHT FOR YOU
There seem to be a couple of important indicators that the mix is right to make great aebleskiver Danish donuts - enough 'air' in the mix, and its consistency.
Enough Air...
Make sure there's enough air in the mix. Help it to rise a little, with some baking powder, and bicarbonate of soda, and separate out the egg yolks and white, so that you can whip the egg whites and fold them into the mixture.
Consistency...
The consistency of the mix has to be fluid enough and not too doughy, but too much like a liquid and it will be a problem.
These principles are accounted for in the recipe on the How to Makepage.
In actual fact there are all sorts of ways of varying the aebleskiver recipe and there is no absolute standard - try a few variations and see what you're happiest with. Reduce the cost and the fat by swapping out buttermilk for milk, or even water (though of course the taste will change too!). [note: buttermilk requires baking soda, so if the buttermilk is swapped out, make sure you're using baking powder rather than baking soda].
Make it more quickly by mixing the egg without separating out the yolk from the white, and maybe turn up the baking powder a little to compensate.
Heat the pan well
Aebleskiver are best made on a low to medium heat, with a cast iron pan - this means warming the pan up and being patient at the start, but once heated the pan retains its heat well. Use a little butter or oil in the pan at the start, and top up every few sets, but not too much is needed if the pan is hot - this way the aebleskiver will cook rather than fry.
Go
With the mix ready and the pan warmed through, enjoy the creation of these Danish Donut Delights!
