Æbleskiver – a Danish Sweet Treat
One of our favorite Scandinavian breakfast goods are these delicious pancake balls from Denmark, æbleskiver. Light and fluffy, savory and sweet, æbleskiver have gained global popularity over the last decade. Like many Nordic foods, æbleskiver do require a special pan, aside from that, they can be quite easy to whip up!
We’ve included a classic recipe below. This batter will suit savory or sweet fillings.
Some of our favorite fillings and toppings are:
Jam – lingonberry, strawberry, raspberry, any type you please
Cured meats – can accompany a cheese filled æbleskiver as a topping (that gets crispy in the pan)
Fruit – like diced apples with cinnamon or Scandinavian Sprinkle
If you are an experienced æbleskiver maker, looking to take your skills to the next level, or you love flavor varieties, Kevin Crafts’ Ebelskivers has an entire book’s worth of flavored batters and filling combinations. He also has an excellent basic batter recipe.
How to make æbleskiver
(Full recipe and ingredient list below)
1. Mix the batter
It never hurts to have a Scandinavian Dough Whisk around. These well designed whisks, also known as brodpisker, are originally from Denmark and are designed to mix even stubborn bread doughs. Their stiff metal holds up without overmixing your doughs and batters, and the round shape makes bowl scraping easy.
The batter will be lumpy, and because you’ve spent time whisking the egg whites, keep the batter fluffy by gently folding everything together.
2. Prepare the pan
If you’ve just purchased your new cast iron pan, make sure to wash it initially, and then proceed with seasoning it with oil. The first (and only) wash should be in hot soapy water. Follow with a coat of oil and put in the oven or on the stove top until the oil begins to smoke, cool and wipe off excess oil. Your pan is ready to go! Before you put the batter in the pan, put a dot of butter or shortening in each hole, to prevent sticking and make them easier to turn. (If you opt for a non stick pan, you can simply wash and go!)
3. Select fillings
Before you get going with your batter, make sure your fillings are prepped and ready: cheese diced, fruit cut, jam opened, so that once you need them they are ready to go!
4. Fill the pan
(If you’re putting meat, like a small slice of bacon, or a fresh herb leaf like sage as a topping, place in the holes before putting batter in). Spoon the batter into each hole, about 3/4 full. Add desired fillings if using. You can add a small dot of batter on top of the filling if you don’t want it to leak out on the other side.
5. Flip the æbleskiver
One set of tools we cannot recommend enough is a pair of wooden aebleskiver turners! These designed wooden sticks are curved with points on the end to help navigate the dough balls, for an even cook. Poke the edges until they begin to turn. Each side should only take a couple of minutes to turn a golden brown and cook through. They will be soft.
6. Don’t aim for perfection
This is the best piece of advice we can give. As long as they taste good, don’t worry what your æbleskiver look like. Often, they will not be fully round, the filling leaks out, or an overfilled batch have little dough belts around the middle. All are perfectly welcome at our breakfast table.
Find a printable recipe here: