Aebelskiver. (e-bel-ski-ver). It’s Danish for delicious balls of yum. Kidding. But these gluten free cinnamon aebelskiver really are delish balls of yum. Eat them plain or fill them with a small dollop of jam for an extra special addition to your weekend brunch.
When I first saw these tiny pancake balls during a technical challenge on The Great British Baking Show, I was fascinated. Everyone on the show was having a meltdown over how hard these little dough balls were to create.
I had exactly two thoughts:
- There’s no way these can possibly be this hard.
- There so cute, I should make some.
And an aebelskiver pan hopped right into my Amazon cart. Because you can’t just make these suckers any old way, you have to have an official pan.
Little did I know, they were also just as hard as t.v. made them look. That’ll be the last time I’m an overconfident viewer (probably not, but whatever).
I’ve heard from people that these get easier to make over time. Just like everything, it requires practice. But don’t say I didn’t warn you that the first go-round might be a little….tricky.
If you make these Gluten Free Cinnamon Aebelskiver, let me know how it worked out for you. Was it easy? Fantastically hard? I want to celebrate your victories and your “try-again” moments!
Ingredients
- 2 eggs, whites and yolks separated
- 2 cups Bob’s Red Mill Gluten Free 1-1 Baking Flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, melted, plus extra for the pan
- 2 cups milk
- 1 small jar of jam, apple, apple cider, peach, cranberry all work well here.
Method
- In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
- In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.
- Gently fold the beaten egg whites into the batter. Batter will be fairly thick.
- Heat your aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each cup with about 2 tablespoons of batter until almost full.
- As soon as the aebleskivers begin to bubble around the edges, use a wooden skewer, chopstick, knitting needle, or fork to flip them over half way, letting the batter slide around to fill in the bottom of the cup.
- Continue cooking, turning the aebleskiver again to let the batter fill in the remainder of the sphere and continuing to turn until golden brown all the way around and cooked through.
- Transfer to a serving plate and dust with powdered sugar, then serve with jam (traditional), honey, cinnamon honey (my favorite!), or even just syrup.
