Æbleskiver are Danish pancake balls that originally served with fruit compote. The method is quite difficult because it involves making meringue out of egg whites. In order to make it simpler, (read: so any 'lazy person' doesn't have any excuse for not doing it) this recipe imitates a "kue cubit" method (using only one bowl). So the result will resemble kue cubit in terms of sweetness and texture, and æbleskiver in softness.
As an additional information, my sisters always call them "poffertjes", like... all the time. Well they're not clearly wrong, since their flavor are quite similar.
Maybe, one day I will post about "Kue Cubit". —Putdar
In This Recipe
Beat eggs and sugar until pale amd doubled in size. While beating, add browned butter, milk, yogurt, vanilla extract, lemon juice.
Sift flour, baking powder, and baking soda into the mixture and fold until becomes one homogenous batter.
Heat the stove on medium to low, place the takoyaki pan on it. Brush the molds with melted butter.
When the pan is hot enough, pour the batter until it covers 3/4 of the mold.
When the edges are bubbly, turn the edges with skewer. If there's a little batter left inside, pour 1 tbsp batter into it.
Turn the opposite edges when they're already bubbling. Do it for the rest of the batter until it becomes a full sphere.
Serve while still hot with fruit compote and a little dusting of sugar