makes 20-30 æbleskiver
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Æbleskiver are puffy Danish pancake balls and a traditional Danish dessert which date back to the 17th century. They are most often served during the Christmas season. Enjoy them year-round as a delicious breakfast treat!
3 eggs, white and yokes separated
2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk**
Sift flour, sugar, baking powder, baking soda, and salt in a medium bowl
Beat egg yolks. Stir in buttermilk. Add to dry ingredients. Mix until just combined.
Beat egg whites in a separate bowl until stiff peaks form. Fold into the batter. Batter will be fairly thick.
Heat an æbleskiver pan over medium heat until hot. Brush each cup with a little melted butter**. Fill each cup about 2/3 full.
Spraying oil into the cups, or using clarified butter or ghee, are options to increase the smoke point.
Optional: place 1/2 teaspoon of applesauce (or your jelly/jam of choice) in the middle of each cake. Barely cover with a few drops of batter.
Alternatively you can have the sauce/jelly/jam as a side for dipping.
When cakes begin to bubble around the edges, use a toothpick or wooden skewer to flip them 90 degrees on their side, letting the batter slide around to fill the bottom (some cooks wait until this point to add the sauce/jelly/jam).
Continue cooking, turning the cake as it browns until the cake is a golden brown sphere. Like most pancakes, the first few are experimental!!
Lift cakes onto plate, dust with powdered sugar. Serve with syrup or jam.
**If you don't have buttermilk, you can use substitute milk with white vinegar added. The ratio is 1 tablespoon white vinegar per 1 cup of milk.
#polly #schrader #aebleskiver #schlappi