Posts Tagged ‘pancakes’

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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Pandekage (Crepe) With Strawberry Yogurt

Pandekage (Crepe) With Strawberry Yogurt

Have you ever walked into an old-time ice cream parlor where they make the waffle cones fresh? It is one of the most pleasing aromas I can think of. When I make these pancakes the scent of sweet vanilla fills the entire house and it smells just like the ice cream parlor I remember from back home.

Crepes in Denmark is referred to as pancakes and the typical Danish way to eat these, is with a light sprinkle of sugar, then rolled up tightly and dipped in either strawberry or raspberry jam. You get a slight crunch from the sugar and the sweet vanilla flavor is simply wonderful. For this post, I also made a yogurt filling and served it with fresh sliced strawberries which everyone really liked as well.

Pandekager or Crepes can be a little tricky to make and usually the first one falls apart, but don’t let that stop you, after making a couple of crepes you’ll be a turning them out faster than you thought possible.  They are truly wonderful and I hope you enjoy them, should you decide to try them.

Crepe with Yogurt and sliced Strawberries

Pandekager (Crepes)

Crepes Ingredients:

3 eggs

5 tablespoons sugar

1 teaspoon vanilla sugar

10 tablespoons flour

1 1/2 cup buttermilk (kærnemælk)

1 cup milk

Yogurt filling Ingredients:

1 cup vanilla yogurt

a pinch ground cinnamon

6 ounces seedless strawberry jam

1/2 quart fresh strawberries, sliced

Eating Pandekager/Crepes the Danish way:

Sprinkle Pandekage/Crepe with a light coating of sugar, roll up and dip in strawberry or raspberry jam. Delicious.


Combine eggs, sugar and vanilla sugar, beat on high-speed until lighter in color. Add flour, buttermilk and milk, beat on medium speed until combined and free of lumps.

Heat a small non-stick pan. Add butter to coat and pour batter into the center of pan and swirl to spread evenly. Cook until golden and flip. Continue to cook the other side until golden and remove from pan onto a large plate to stack.

For filling: mix together yogurt, cinnamon and strawberry jam. Place yogurt mixture in center of crepe and top with sliced strawberries. Roll crepe up and enjoy.

Note: if you have left-over crepes, you can place parchment paper in between each crepe and stack them. Store in a sealable bag in refrigerator for several days or in freezer for up to two months.

Pandekager rolled with sugar and dipped in jam

Source: My Danish Kitchen


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Blinis with Salmon and Caviar

This post is not a recipe but rather a collection of ingredients which make up a delicious little appetizer. I first had this at my Danish friend Tina’s house and I was immediately hooked. It consist of these wonderful mini pancakes called Blinis which are Russian in origin and traditionally made of buckwheat flour and yeast. However, the ones I got a hold of was actually French Blinis which have no buckwheat flour in them. I choose to serve the Blinis at room temperature but you can warm them up a little if you so choose. Then add the following toppings of your choice; slice of smoked Salmon, sliced hard-boiled egg, dollop of sour cream and top off with caviar. I just love the rude popping sensation against the roof of my mouth from the caviar, delicious!

Blini topping ideas:

Salmon, hard-boiled egg, sour cream and caviar

Chopped strawberries marinated in balsamic vinegar

Brie and fruit preserves

Chopped, cooked fresh apples with cinnamon

Creme Fraiche, minced red onion, smoked salmon and dill

Blini with Sour Cream and Caviar

Blini with Salmon, Sour Cream and Caviar

Source: my Danish friend Tina


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