Aeble what? Skivers. A danish pancake. But better than any pancake you’ve ever tasted. These are actually a little tricky to make and they require special equipment. However I also think this recipe translates well into a waffle or plain old pancake recipe.

2 eggs separated

2 tablespoons vegetable oil

1 1/2 teaspoons sugar

1 cup milk

1/2 teaspoon baking powder

1 cup flour

1/4 teaspoon salt

In medium bowl beat egg yolks until light in color. Stir in sugar. In a separate bowl, stir together remaining dry ingredients. Add to egg mixture alternately with milk. Mix in oil. In separate bowl beat egg whites stiff. (I use my ninja blender to beat the egg whites while I make the batter.) Fold egg whites into batter. Yields about 28.

Now heat up your Aebleskiver pan on medium high heat. It needs to be pretty hot before you add any batter. Fill cups about 3/4 full.


When the batter starts to bubble use a skewer to turn the aebleskiver half way.


Once the batter starts to bubble again, you guessed it, turn the aebleskiver again. You keep turning until all sides have been cooked and the center is hollow. Did I mention this is tricky? You might not get it right on your first, second, or third batch. It’s okay. Food is art and sometime it takes a lot of false starts to get it right.


Break aebleskiver apart and fill with your favorite toppings. Maple syrup, lemon glaze, sausage, jam, or apples. The possibilities are infinite. My favorite is nutella and whip cream.


Squish back together and prepare to be transported to your happy food place!


*If you have never made these before you might consider watching a “how to” video on youtube. It’s for the best.*

Chili Equals Fall Time

I love fall. It’s my favorite season. I love the changing leaves, the crisp weather and I love any excuse to serve chili. In my opinion this is the loveliest white chili. It turns a good fall day into perfection. Enjoy!

Creamy White Chili by Pauli Hansen

1lb boneless skinless chicken breast, cubed
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tablespoon veg oil
2 15 oz cans great northern beans, drained and rinsed
2 cups chicken broth
2 4 oz cans green chilies, chopped
1 tsp Salt
1 tsp Ground Cumin
1 tsp dried oregano
1/2 tsp cayenne pepper (optional)
1 cup sour cream 
1/2 cup heaving whipping cream (I used half and half)

In a large saucepan, saute chicken, onion, garlic powder in oil until the chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and heavy whipping cream. Serve immediately.