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Vegan Æbleskiver | RECIPE

When I first moved to Denmark five years ago, I was introduced to this cute traditional holiday treat.



A little bit about æbleskiver: They are essentially pancake balls topped with powdered sugar and jam. You can only find them this time of year.


Besides the country's plethora of delicious pastries, Denmark (especially Copenhagen) is known for its magical Christmas markets where vendors sell crafty handmade items, Christmassy souvineers, and lots of gløgg (aka mulled wine). But these markets are also THE place to find æbleskiver.



But as a vegan, I'm never able to have them since traditionally they contain buttermilk, butter, and eggs.


In my opinion though (actually, it's fact) you can veganize everything and anything! About a year or two ago, my favorite vegan ice cream shop in Copenhagen, Nicecream, became the first place in the city to start serving vegan æbleskiver (and with a side of ice cream...YUM).


I've been working on perfecting my own recipe while still trying to stay true to the regular ingredients. Yes, I even veganized the buttermilk.


...and I think I nailed it.


Ready to try this cute little Danish delight?



First and foremost, here's the equipment you’ll need:


- A æbleskiver pan. If it’s cast iron, make sure it’s very well seasoned beforehand. You can learn how to season your pan here.

- A chopstick, wooden skewer, or other thin wooden stick in order to turn your æbleskiver as they cook.


INGREDIENTS

  • 2 cups unsweetened soy milk

  • 2 tablespoons lemon juice

  • 3 tablespoons ground flaxseed

  • 9 tablespoons water

  • 2 cups unbleached all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/3 teaspoon salt

  • 1/4 teaspoon cardamom (optional)

  • 3 tablespoons sugar

  • 3 tablespoons vegan butter, melted, plus extra for pan (Earth Balance from the tub)

  • 1 1/2 teaspoons vanilla extract


INSTRUCTIONS

  1. For the "buttermilk": In a bowl or measuring cup, combine the soy milk and lemon juice. Stir until well combined. It will start to thicken on its own and take on the same consistency as buttermilk.

  2. For the "eggs": In another small bowl, combine the ground flaxseed with the water. Stir until well combined and let sit for 10 minutes.

  3. In a large mixing bowl, mix together all dry ingredients.

  4. In a separate bowl, mix together the wet ingredients including the buttermilk mixture and egg mixture. When the dry and wet bowls are thoroughly mixed, combine the two. The batter will be a little thicker than pancake batter.

  5. Heat pan on medium heat and brush a little vegan butter in each cup. Fill each cup 3/4 quarters of the way.

  6. As soon as the æbleskiver begin to bubble, use your wooden skewer or chopstick to pull them up on one side, flipping them over halfway. The batter will start to fill up the bottom of each cup. Continue cooking, turning the æbleskiver again to let the batter fill what will be a spherical ball shape.

  7. Cook all sides until golden brown. Transfer to a plate or drying rack to let cool for a few minutes.

  8. Serve with a dusting of powdered sugar and a side of jam. My favorite jam for these is a mixed berry jam. If you're in America, I recommend 365 Every Day Value's Organic Mixed Berry Conserve.


Happy Holidays!