So this month is “Try a cooking technique we’ve never used before” month on the blog. I got a cast iron abelskiver pan originally to try to make an Indian dish called paniyaram, but I’m in the middle of the apple apocalypse. We’re having a bumper crop this year, and I haven’t had time to sort out a recipe in between trying to can as much as I can (pun not intended). So, since I have a ton of apple butter, I give you abelskiver stuffed with apple butter. But you can use any jam or other filling you want. You can also use this as a funky dessert, just throw some powdered sugar over them, or drizzle them with a chocolate or caramel sauce. Go wild.
A neat treat on a fall day with your choice of jam, for either breakfast or dessert. If using for dessert, you could sprinkle them with powdered sugar or dress them with a dessert sauce.
| Servings | Prep Time |
| 28-30 abelskiver | 15 minutes |
| Cook Time |
| 3-5 minutes a side |
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A neat treat on a fall day with your choice of jam, for either breakfast or dessert. If using for dessert, you could sprinkle them with powdered sugar or dress them with a dessert sauce.
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Ingredients
Dry Ingredients
- 1 1/2 cups Gluten-free, Rice-free, Potato-free flour mix (see recipe card in the post or you can try your normal gluten free flour mix)
- 1 teaspoon sea salt
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder here’s a corn free version – https://wholenewmom.com/health-concerns/make-your-own-baking-powder/
Wet Ingredients
- 1/3 cup water
- 1 1/4 cup non-dairy milk I use homemade cashew or rice milk
- 1 teaspoon vanilla extract(I make my own with vanilla beans and vodka made from potatoes as most commercial extract contains corn)
- 3 Tablespoons safe for you oil I used grape seed oil or olive oil
- 1 teaspoon psyllium husk powder
Other Ingredients
- oil to grease pan
- 1 jar applebutter or jam of your choice
Equiptment
- abelskiver pan
Servings: abelskiver
Instructions
- Place water, vanilla extract, non-dairy milk, oil, and psyllium husk powder (Wet Ingredients) in a smaller bowl and whisk together until smooth. Let mixture sit for about 30 minutes so that the psyllium can gel.
- Measure out flour, salt, baking powder and brown sugar (Dry Ingredients) and place in a large bowl. Whisk ingredients together until they are well incorporated into each other.
- When psyllium in wet ingredients has gelled, pour wet ingredient mixture into the dry ingredient mixture and whisk them together until most of the lumps are gone.
- Heat your skillet over medium low heat, depending on your burner strength. When your skillet is hot, add a bit oil to each of the abelskiver wells, about 1/2 a teaspoon each. (Yes, this looks and sounds like a lot but is correct).
- Scoop some of the pancake batter into one of the abeskiver wells. You want about 1/2 of a tablespoon, and then add about half of a teaspoon of apple butter, or your choice of jam. Then add about another 1/2 of a tablespoon of pancake batter. I used a Pampered Chef small scoop that holds about a tablespoon and only filled it halfway.
- Cook until the edges of the ableskiver look dry and there are bubbles in the batter. You can use a small silverware spoon or a bamboo skewer to flip the abeskiver. Cook until the other side is a nice deep golden brown.
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Ingredients
- 2 cups sorghum flour
- 2 cups oat flour
- 2 cups millet flour
- 2 cups tapioca starch
- 1 cup arrowroot starch
Servings: cups
Instructions
- Measure all ingredients and place in a large mixing bowl. Using a whisk, mix the ingredients until well combined. Place in an air tight storage container and use in baking recipes.
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