This recipe is inspired by 17th century recipe of æbleskiver. In the Renaissance before the advent of the round æbleskiver, they were actually apples in slices that were dipped into pancake batter and fried on a pan. Later, with the round æbleskiver, apple pieces or apple sauce were still added to the batter, something which is still popular.
The first time I made the æbleskiver, I left the skin on and the dough barely clung to the apples, so the for round two they were peeled.
APPLE TURNOVER ANNO 1700
125 G FLOUR
1 TSP. SUGAR
1 TSP. GROUND CARDAMOM
1/2 TSP. BAKING SODA
1/4 TSP. SALT
2 DL. BUTTERMILK
Mix flour, sugar, cardamom, baking soda and salt together in a bowl.
Whisk the buttermilk into the dry ingredients to a smooth mixture with the consistency of yogurt.
Add the egg and let the batter rest for 30 minutes, while you prepare the apples.
APPLES AND SUGAR SYRUP:
5 LARGE APPLES, RED JONAGOLD OR INGRID MARIE
1 DL. SUGAR
1 DL. WATER
BUTTER TO FRY IN
Peel the apples and remove the core.
Cut them into 1 cm. thick slices.
Make a sugar syrup of sugar and water.
Place the apples into the syrup, a few at a time and let them simmer for about 2 minutes, turn them over once, so they are covered completely by the syrup. The rings should still be a bit crispy when removed up from the syrup.
Let the rings drip on a piece of paper towel.
Dip the slices into the batter and fry them in butter on a pan.
Fry the apples at medium heat until they are golden brown on both sides. (They are ready to turn when small bubbles begin to appear on the surface of the batter).
Serve with maple syrup, butter, marmalade, icing sugar or what you desire.