Gluten-Free Aebleskivers
These gluten-free aebleskivers are delicious for breakfast! Serve these soft and buttery Danish inspired pancakes with jam or whipped cream and berries.
Ingredients
- 2⅓ cups King Arthur Gluten Free Measure for Measure Flour (364g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 eggs, separated
- 5 tablespoons butter, melted
- 2 cups cashew or almond milk (475ml)
- 1½ tablespoons apple cider vinegar
Instructions
- First, melt the butter and set it aside.
- Mix together the almond or cashew milk with apple cider vinegar and set it aside to curdle while you continue with the rest of the ingredients.
- Next, separate the egg whites from the yolks. Place the egg yolks in a large mixing bowl and the egg whites in a smaller bowl with high sides. Use a hand mixer to beat the egg whites until stiff peaks form. Set both bowls aside.
- In a medium sized bowl, add the gluten-free flour, baking powder, baking soda, salt, and stir together. Set off to the side.
- Then in the bowl with the egg yolks, stir in the cooled butter and the milk and vinegar mixture. Then stir in the dry ingredients until the batter is smooth.
- Use a rubber spatula / scraper to add in the beaten egg whites. Gently fold in the whites into the batter until it is fluffier in texture.
- Heat the cast iron aebleskiver skillet on the stove over medium heat. Melt about 1 tablespoon of butter and use a pastry brush to apply a small amount of butter to each hole on the heated skillet. Then use a smaller spoon to fill each hole to the rim with batter. Cook for 3 minutes before inserting a metal or wooden skewer to flip them over and cook for another 3 minutes or until fully cooked.
- Continue applying butter on the skillet in between each batch. Place cooked aebleskivers in a bowl covered with a towel or foil to keep warm. Serve them warm with jam, powdered sugar, or whipped cream and berries.