Originally posted February 26, 2013
I’ve been playing in my kitchen. I’ve been playing with NUTELLA.
I have a Lodge Cast Iron Abelskiver pan and wanted to try it out. Abelskivers are like a cross between a doughnut hole and a pancake. They are cooked on a stove top in a pan that reminds me of an egg poacher.
They aren’t difficult to make. The hardest part is figuring out how to turn them. Some people use knitting needles. I used some chopsticks that I found in one of my kitchen drawers. Below is a brief visual of the process.
Get your pan ready. See what I mean? (Egg poacher) Mise en place? Gather the ingredients.
Fill the Pan
Place Nutella in the middle.
Allow them to cook on all sides.
Get ready to enjoy!
Nutella Abelskivers, Southern Style
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla
- 1 cup Self-Rising Flour
- 1 Tbsp sugar
- oil for pan
- Warm abelskiver pan. (I heated mine over med-high heat.)
- Meanwhile, beat eggs well until light and somewhat frothy.
- Add buttermilk and vanilla and mix well.
- Add self-rising flour and sugar and blend.
- Pour approximately 1 tablespoon of oil into each well of pan.
- Place small amount of Nutella in a piping bag (or small zipper bag and cut off very end of tip.)
- Place scoopful of batter into each well. Allow to cook slightly before adding Nutella. Pipe small amount of Nutella into each abelskiver.
- Once bottom has begun to brown, use chopstick, knitting needle or long tined fork to assist in turning dough balls. Allow to cook for another minute or until dough is thoroughly cooked.
- Remove from pan and allow to cool. Re-oil pan and repeat.
Serve with syrup or sprinkle with powdered sugar.
So….why did I state they were Southern Style? Well, because they are made with buttermilk and self-rising flour. Two quintessential staples in a southern kitchen. Other recipes I have seen called for all-purpose flour + leaveners.
Have you ever had an abelskiver?