Posts Tagged ‘aebleskiver’

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)


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


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

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Danish Æbleskiver

Æbleskiver is a tasty Danish dessert that looks like round puffy pancakes. The word æbleskive means apple slice and it first appeared in the middle ages where slices of apple were dipped in a batter and fried. When the æbleskive pan was introduce sometime in the 1700’s, æbleskiver were baked with small pieces of apple or prunes in the center. Today in Denmark æbleskiver is typically baked without anything in the center and they are served with a strawberry, lingonberry or raspberry jam or simply just dipped in sugar.

Æbleskiver are often served during the Christmas month perhaps as a special treat at a Christmas fair, when family or friends are visiting, little Christmas Eve (Dec 23rd) or maybe New Years Day. These Danish delicacies are served warm with a dusting of powdered sugar and sometimes with a warm glass of either red or white Gløgg.


Æbleskiver (makes 35)


60 gram butter (4 tablespoon) – melted and set aside

250 gram flour (2 cups)

1 teaspoon baking powder

3 large eggs

4 tablespoon sugar

1/2 teaspoon Cardamom

1 cup whipping cream

1 cup buttermilk

a pinch of salt

zest of 1 lemon


Melt butter and set aside. Sift flour and baking powder in a bowl. In a second bowl, beat eggs, sugar and cardamom until frothy and lighter in color. In a third bowl, stir together the buttermilk and cream. Taking turns, add flour and buttermilk to egg mixture while beating, mix until smooth. Add salt, lemon zest and cooled butter, stir to mix. Place batter in refrigerator and let rest 30 minutes. If batter is very thick after resting add a little more buttermilk. Use Canola oil or butter for frying.


Must have a Æbleskive pan for cooking, making sure it is well seasoned if cast iron.

Traditionally, æbleskiver are turned with a thin knitting needle (why a knitting needle ? not sure, but you can find a knitting needle in most Danish households and the metal needle works really well grabbing the æbleskive to rotate in a cast iron pan). If you don’t have a knitting needle, try using a metal skewer or it can be done with a fork although a bit clumsy.

Make sure your heat is high enough, medium heat.

Make sure to preheat your pan, 5 to 10 minutes.

Use enough oil or butter for frying.

Some source recommend turning the æbleskiver in 1/3 turns or 1/4 turns while others turn them in 1/2 turns. Try the different methods and see what you feel most comfortable with. Here is a link with a video on how to make and turn the æbleskiver.

If you’re having trouble with the æbleskiver turning out right, don’t worry, the first pan-full rarely turn out perfect, keep going.

Æbleskiver can be refrigerated for up to 3 days or frozen for up to 4 months.

Glædelig Jul and Merry Christmas♥

Æbleskiver pan


Source: My Danish Kitchen


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