Æbleskiver (pronounced ah-bel-skee-ver), are traditional Danish Pancake Balls. Similar to European pancakes crossed with a popover or Yorkshire pudding, Æbleskiver are solid like a pancake but light and fluffy like a popover. These delicious balls are usually filled with berry preserves, but are amazingly delicious with small savory fillings too. Cooked in an Æbleskiver Pan, they easily can become a tradition in any home.
Makes about 16 balls
3 egg yolks lightly (save whites for later)
1/2 tsp salt
2 tbsp sugar
3 tsp melted shortening
1 tsp ground cardamom
1 tsp grated lemon
2 cups flour
1 tsp baking powder
1 tsp soda
Add dry ingredients to egg mixture alternately with 2 cups buttermilk (or whole milk)
3 egg whites until stiff, and fold in well (until white streaks are gone).
Fry in Æbleskiver Pan, putting 2 tablespoons of batter into each cup. (First, put dot of shortening in each cup of the heated pan).
Begin turning once you see bubbles appearing with fork* – a quarter turn over, and then again and again until it forms a round shape and becomes cooked and golden brown on all sides.
Try filling with fresh fruit or a variety of Scandinavian Preserves, or try a modern savory twist with suggestions form Kevin Krafts wonderful cookbook Ebelskivers.
Add a dollop of filling in center of batter in cup and then begin turning as soon as a crust begins to form.
*A knitting needle or chop stick also work great for turning.