Friday, 2 January 2009
This recipe has taken many attempts to perfect and I am so glad it has finally worked out as I'm not sure I could live without my aebleskiver. Here is the link to my old blog describing what they are and step by step photos on how to cook them.
They are traditionally made by mixing 3 egg yolks into the batter and then whisking the egg whites to stiff peaks and folding in. Clearly something difficult to 'veganize'. I have in the past just used a regular pancake recipe for these which turns out fine as well but unfortunately my vegan pancake recipe would not work. They turned out heavy and really gummy, tasted fine, but wrong texture altogether. Various attempts to change this resulted in the balls really sticking to the pan....
Then I found a recipe online for vegan yogurt pancakes and the photo of the batter looked nice and thick, just like the egg white whipped one is, so tried that. It tasted perfect but stuck the worst of all as the recipe actually didn't call for any fat. As my original recipe called for quite a bit of melted butter in the batter I combined the two recipes, the yogurt pancake one and my original aebleskiver recipe and this one is perfect! Absolutely perfect.... the yogurt gives them that buttermilk taste they really should have and they turn out crisp on the outside and light and fluffy inside and don't stick!! So happy with these...
Just a note on the milk, rice or oat milk won't work. You need a vegan milk that is higher in fat and protein, I have made these with unsweetened soy milk and sweetened almond milk. Both work well, as would sweetened soy milk. I think the almond milk was nicest as it gives the faintest hint of almond which is lovely.
Makes 2 pans of aebleskiver (14 balls):
160g plain flour
1 1/4 tsp baking powder
1/8 heaped tsp salt
4 tsp caster sugar
150g plain, unsweetened soy yogurt
100ml soy or almond milk (can be sweetened or unsweetened)
90g vegan margarine, melted (I use 'Pure' sunflower)
1/4 tsp vanilla extract
vegetable oil for the pan
Mix the dry ingredients together. Whisk the yogurt, milk and vanilla together then slowly whisk in the melted margarine until fully incorporated. Pour this into the dry ingredients the fold in with a rubber spatula until no more flour shows. The batter will be very thick and lumpy, it may even look slightly curdled if using soy milk - that's ok. Heat your aebleskiver pan till hot then turn down to the lowest heat. Brush the holes with vegetable oil then spoon in the batter till level with the top. Unlike my past recipe where I used the knitting needle to turn them, I found these easier to turn with a very small teaspoon, just use it to loosen the edges then scoop under and flip them up, first onto their side then fully over. Cook until golden all over and a toothpick comes out clean. Keep warm in the oven while you make the next pan.
Serve with margarine and warmed maple syrup over top, and of course the applesauce and sugar!!
** I have also used this recipe to make blueberry pancakes, I increased the milk to 100ml, butter the frying pan, spoon on some batter, you'll have to spread it out a bit. Dot the top of the pancake with blueberries (don't add the blueberries to the batter), cook till golden underneath then flip over. Serve with margarine and warmed maple syrup.**