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aebleskiver (danish pancake balls)

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Aebleskiver translates to ‘apple slices’ in Danish (originally being filled with chopped apples, though most recipes no longer include apples). It’s how the Danish make pancakes. They have a pancake texture, but they're shaped more like a popover rather than a flat pancake. They’re a Christmas staple in most Danish homes, typically served with holiday Glogg or mulled wine. They're a typical fair food in Denmark, too. They're usually served for breakfast with a little powdered sugar sprinkled on top or with a little jam on the side. But they can also be served as a sweet snack or dessert.

►
(1 rating)
yield 6 (makes about 36 / each serving = 6 pancake balls)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For aebleskiver (danish pancake balls)

  • 2 cups
    buttermilk
  • 1 1/2 cups
    all-purpose flour
  • 1/2 cup
    whole wheat flour
  • 2 lg
    eggs, separated
  • 1 1/2 Tbsp
    granulated sugar
  • 1 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • non-stick spray
  • TO SERVE (OPTIONAL)
  • powdered sugar, for serving
  • jam or fruit preserves, for serving
  • EQUIPMENT NEEDED
  • aebleskiver pan (or mini muffin tin)

How To Make aebleskiver (danish pancake balls)

  • 1
    In a medium bowl, sift together the white flour, wheat flour, baking soda and salt; set bowl aside.
  • 2
    In a large bowl, beat together the egg yolks and sugar until creamy.
  • 3
    Alternate adding flour mixture and buttermilk to the beaten eggs, beginning and ending with the flour mixture.
  • 4
    In a separate bowl, beat egg whites until stiff, and gently fold it into the pancake batter in the large bowl until well incorporated.
  • 5
    Lightly spray the aebleskiver pan (or mini muffin tin) with the non-stick spray, and heat on a stove burner set over medium-high heat until hot.
  • 6
    Reduce heat to medium, and add 1 1/2 tablespoons of batter to each cup of the aebleskiver/muffin pan and let cook for a few minutes.
  • 7
    When edges are golden brown and the top begins to bubble, run a butter knife around the edges so batter pulls away from the edges of the pan (in Denmark, most home chefs use a knitting needle for this), and flip the pancake and let the other side cook another 1 to 2 minutes. You might need to turn them several times to prevent burning.
  • 8
    Dust the tops with powdered sugar if desired, or serve with your favorite jam or fruit preserves.
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