This is a seasonal adaptation of the basic æbleskiver recipe that I posted yesterday. By substituting some of the buttermilk with apple cider, and adding some cinnamon and nutmeg, this makes a heavenly autumnal breakfast. Since I rarely have buttermilk on hand when I get the whim to make these, I use the substitution described in the previous recipe. For this particular version, I use a tablespoon of apple cider vinegar combined with milk to get a buttermilk-like result. I think the best way to enjoy these is with some warm apple butter and a little plain yogurt, but they can also be served with butter and maple syrup.
Harvest Apple Æbleskiver
1 tablespoon apple cider vinegar, plus enough milk to make up 1 cup of liquid
6 egg whites
6 egg yolks
1 cup apple cider
2 cups flour (I use whole wheat)
2 tablespoons honey
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Oil or cooking spray
Powdered sugar (optional)
- Combine vinegar and milk and let stand at least ten minutes.
- Beat egg whites until stiff peaks form. Set aside.
- Beat yolks until lemon-colored. Mix in milk, cider, flour, honey, spices, baking soda, and salt. Gently fold in beated whites.
- Heat æbleskiver pan over medium heat. Place small amount of oil or cooking spray in each cup of pan. Fill each cup about 2/3 full with batter. Cook until batter bubbles up a bit and is set around edges. Turn puffs with a toothpick or wooden skewer and cook until completely set. (This will vary depending on your pan-- one of my pans takes a few minutes longer than the other, so you'll have to experiment with what works best for you.) Roll finished æbleskiver in powdered sugar, if desired.
