Chef's Table

Oatmeal Stout Aebleskiver (Danish Ball Pancakes)

Beer Aebleskiver; these Nordic Cuisine origin-inspired recipe makes Oatmeal Stout Aebleskiver. Serve these for Breakfast | Brunch with jams, whipped yogurt, fresh fruit, syrups and create a breakfast ‘bar’.

CourseBreakfast, Brunch
CuisineBeer Cuisine, Norwegian
Cooking Beer StyleAmerican Imperial Stout, American Stout, Oatmeal Stout, Russian Imperial Stout
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionAebleskiver, Pancakes
Cooking MethodBaking with Beer, Cooking with Beer
BreweryAnderson Valley Brewing Co., Beer Advocate, Founders Brewing Co., Merchant du Vin, Wells & Youngs

Servings	Prep Time
4guests	10minute

Cook Time	Passive Time
15minute	30minute

Servings	Prep Time
4guests	10minute

Cook Time	Passive Time
15minute	30minute

Ingredients

Wet Ingredients:

4each eggs, extra largeat room temperature, separated yolks and whites
1cup buttermilk
1cup Stout,such as Founder’s Brewing Co. Breakfast Stout or other American Double | Imperial Stout
3tablespoon butter, unsaltedmelted

Dry Ingredients:

1 1/4cup flour, all-purpose
1cup flour, barleysuch as Bob’s Red Mill Barley Flour
2tablespoon Dry Malt Extract (DME)available at Beer Beer and More Beer or light brown sugar
1teaspoon baking powder
1teaspoon baking soda
1/2teaspoon salt, sea

Cooking Tools:

1each Monk’s Pan,or Aebleskiver pan, such as Seasoned Aebleskiver Cast Iron Pan
oil, vegetableput into a Squirt Bottle

Instructions

Aebleskiver Batter Directions:

On your work space, have three bowls ready. Add the egg whites to one bowl and the egg yolks to another bowl.
Beat egg whites with a whisk until stiff peaks form, set aside.
To the egg yolks bowl add the buttermilk, Breakfast Stout and melted butter, and mix well.
In a third bowl, sift the two flours with DME, baking powder, baking soda and salt. Pour the flour ‘dry’ mixture into the yolk “wet’ mixture and lightly stir together, leaving a few lumps of flour. Do not overmix. Stir 1/3 of the beaten egg whites into the batter: This will loosen the batter. Fold in the next 1/3 of the whites and then the last addition, being gentle with the folding, keeping as much air from the whipped egg whites as possible in the batter.

Cooking Directions:

Heat the pan over medium heat. Using the squeeze bottle, add a few drops of oil to each inverted dome. Take a folded paper towel and wipe each hole to coat evenly. Add about a 1/4 cup of batter to each hole. After about 1 1/2 minutes, using a skewer, loosen the aebleskiver by running the tip between the pan and the pancake, then flip each pancake over and cook another 45 seconds to a minute. Test to see that the heat is right: a nice golden crust on the outside and almost like a thick waffle on the inside.
Store each batch in a preheated 200°F | 93°C oven, while the next batch is being made.
To serve, set up a buffet with bowls of seasonal fruit (macerated in a fruit beer), malted whipping cream, beer jelly, local honey, bourbonized maple syrup and raspberry beer syrup. Remove the aebleskivers from the oven, dusting lightly with Malted Powdered Sugar.

Recipe Notes

Recipe Variations:

Fill the monk pan with slightly less batter and add a 1/2 teaspoon of raspberry| cherry | beer jelly | jam and top with a teaspoon of batter for filled pancakes.
Add shaved chocolate to the batter to make chocolate chip aebleskivers.

Recipe Variations:

Executive Chef: Sean Z. Paxton