Æbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
An æbleskiver pan is required to cook these properly.
They were traditionally cooked with bits of apple or applesauce inside but these ingredients are not normally included in modern Danish forms of the dish.
Æbleskiver are not sweet themselves but are traditionally sprinkled with powdered sugar, accompanied with raspberry or sometimes strawberry jam, and served with gløgg.
Adapted from the source recipe's notes.Method
- 01
Beat the whites until stiff.
- 02
Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
- 03
Put about 1 tablespoon (15 ml) of vegetable oil in the bottom of each æbleskiver pan cup and heat until hot. Pour in about 2 tablespoons (30 ml) of the batter into each cup.
- 04
As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90°. This will give them a perfect ball-shape. Danish cooks use a long knitting needle, but a fork will work.
- 05
Continue cooking, turning the ball to keep it from burning.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to JoachimK; view original image record .
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