I don’t know if everyone has a childhood memory of a time in the kitchen when you were struck with the magic of cooking. For me it was the first time I scrambled eggs. I remember being totally mesmerized as I watched the goopy yellow liquid almost instantly transform into scrambled eggs as it hit the hot pan. I wanted to make scrambled eggs for everyone – all the time. That’s how I feel about Aebleskivers. I made them for the first time the other night, as dessert for a bunch of friends. I stuffed them with chocolate and sprinkled powdered sugar on top. They got all thumbs up. And they are so much fun to make. I love to watch the batter form into a perfect ball as I turn it in the pan. It’s like magic.
Aebleskivers are spherical pancakes. They were invented in Denmark and are still popular there, especially around the Christmas holidays. They resemble pancakes in color and texture, but they’re balls. And you think “how? How is this possible?”
The answer is, it takes a special pan, plus some knitting needles or bamboo skewers and a little finesse.
In order to make Aebleskivers you need an Aebleskiver pan. It’s made from heavy cast iron and has several half-sphere indentations.
I made the batter with flour, buttermilk and eggs plus a bit of sugar, salt, vanilla, and cardamom for flavor and some leavening agents. The batter is poured into the holes – almost to the top. Then, if you like, you can add fillings, such as chocolate, jam, or fruit.
If you do add a filling, put a small bit of batter on top to seal it in and keep it from rolling out when you start turning the aebleskivers.
Once the batter sets in the pan for a minute or so, use your knitting needles or a bamboo skewer to slide the Aebleskivers around so they make a one quarter turn. The remaining, uncooked batter will slip out and cook.
Make two more quarter turns and you have pancake balls!
Aebleskivers are slightly crisp on the outside – soft and fluffy on the inside.
They make a fun breakfast. But if you really want to embrace Danish tradition, serve these around the holidays for dessert and wash them down with mugs of steaming glogg.
The kitchen is such a great place to experiment and create exciting things. Aebleskivers are very exciting things! If you’re interested, you can Purchase an Aebleskiver Pan on Amazon.
- Butter or oil for greasing the pan
- Dry Ingredients
- 2 cups all purpose flour
- 2 tablespoon white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom (optional)
- Wet Ingredients
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla
- Optional Fillings
- chocolate chips
- chopped apples, sautéed in a little butter to soften
- Jam or preserves
- Powdered sugar
- In a medium sized bowl mix dry ingredients: flour, sugar, baking powder, baking soda, salt, and cardamom. Set aside. In a separate, large bowl whisk buttermilk, eggs and vanilla. Whisk dry ingredients into the wet ingredients. For fluffiest results, use batter within 10 minutes of mixing.
- Heat up your cast iron Aebleskiver pan over medium-high heat for a couple of minutes. Place ¼ teaspoon or so of butter or oil into each round. When it bubbles, add enough batter to come up almost to the top of the round. (If using a filling, spoon ¼ to ½ teaspoon of filling into the center of each round and cover with a bit of batter) When the batter starts to bubble up a bit on the sides, turn the aebleskiver ¼ of the way around by gently coaxing it with the tip of your needle. It should slide easily. Cook for 20-30 seconds, adjusting the heat if need be, so they don't burn, and make another quarter turn for each aebleskiver. Repeat two more times, until you have a perfect ball that is cooked on all sides. You can test your aebleskivers for doneness by inserting a toothpick - if it comes out clean, they're done. If not, continue to cook, rotating every few seconds, until they are done. Place aeblesivers on a platter. Sprinkle with powdered sugar. Serve warm with jam or other toppings on the side. Enjoy!
- These freeze well. Reheat in a warm oven until heated through.
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