Cherry Aebleskiver

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 cup milk, at room temperature

3 room temperature large eggs, separated

8 tablespoons (1 stick) unsalted butter, melted, plus more for brushing the pan

2 tablespoons sugar

½ teaspoon vanilla extract

Pinch kosher salt

¾ pound cherries, pitted

Powdered sugar, for dusting

 

Combine the flour and baking powder in a large bowl. Combine the milk, egg yolks, butter, sugar, vanilla, and salt in a medium bowl and whisk until blended. Add the milk mixture to the flour mixture and stir just until smooth. Whip the egg whites to medium peaks and fold into the batter.

 

Heat an aebleskiver pan over medium-low until a drop of water sizzles. Brush each cavity with melted butter and drop in the batter by the tablespoonful. Press 1 cherry into the center of each one. Cook for about 2 minutes, or until golden brown. Turn with a small offset spatula or fork. Cook another minute or two, or until golden brown and cooked through. Remove to a platter. Make more aebleskiver with the remaining batter and cherries in the same manner, brushing the pan with melted butter between each batch. Dust with plenty of powdered sugar and serve immediately.

 

Serves 4. Best when served warm. The trick to making perfect aebleskiver is cooking them on the first side just until they’re golden brown on the surface but still runny in the center. As they are turned, the uncooked batter will flow into the pan, creating ball-shaped pancakes. Aebleskiver pans are available at most cookware stores. Aebleskiver, by the way, are traditionally made with apples.

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