Making Æbleskiver pour batter, rotate 1/4 turn, backfill with more batter, rotate last 1/4 turn and finish frying until baked through.
It’s that time of year again and although it’s a little early, I just had to make some delicious danish Æbleskiver. They are wonderful served warm with a little jam and perhaps some warm red or white Gløgg (mulled wine). By the way, they can also be made ahead of time, tossed in the freezer and quickly reheated in the oven. Here’s a slightly different recipe with egg whites which makes them a little lighter. Also the technique is different than my previous Æbleskive post, in that I backfill each Æbleskive with a little more dough which helps get a rounder Æbleskive. If you want to see the previous post or want to read more about the traditions surrounding Æbleskiver click the above link. I hope you enjoy these super delicious Æbleskiver.
Æbleskiver (makes 40-45)
Ingredients:
500 g all-purpose flour (17.6 oz)
2 tsp salt
2 tsp baking soda
3 tsp vanilla sugar
3 tbsp sugar
4 egg yolks
8 dl buttermilk (27 fluid oz)
zest from 1 lemon
4 egg whites
Canola oil for frying
Directions:
Combine flour, salt, baking soda, vanilla sugar and sugar, set aside. Stir egg yolks and buttermilk together and beat into dry ingredients. Zest lemon into batter and beat to combine. In a separate bowl, beat egg whites stiff and fold into batter.
Preheat æbleskive pan to medium high. Brush pan with canola oil and pour batter. Using a knitting needle (sound odd, but works really well) or a skewer, turn æbleskiver 1/4 turn and fry a little more. Backfill each with a little more batter and turn the last 1/4 turn. Finish frying, turning æbleskiver until baked through. Serve warm with jam and/or sugar, smiles and a heavy dose of hygge. Enjoy!
Source: My Danish Kitchen
My Danish Kitchen 
I inherited an æpleskiver pende from my aunt, and it belonged to her mother, so it will stay in the family. I have been trying to learn how to make them with quite a success. I will try this recipe!
I hope you like it Heidi 🎄
Thank you for this recipe. For years I’ve been trying to find a recipe that was exactly like my aunt Edna’s and I could never find one that was exactly like hers…yours is!!! Edna called hers FERDANS. I have no idea where that name comes from…do you? Lol. This is a great recipe.
I have never heard æbleskiver referred to as ferdans, not sure what that means. But I have to agree with you…they are delicious.
Love aebleskiver, yours are cooked perfectly! And yes a knitting needle is what my mum taught me to use too to turn them too:-)
Thank you Camilla ☺