How to Make Æbleskiver: Danish Pancake Balls!

Welcome to the channel and introduction to Æbleskiver.

Mention that Æbleskiver do not contain apples despite their name.

State that they are traditionally made in December, often on the 23rd, and served with Gluk (mulled wine).

Describe Æbleskiver as little round pancake balls, with a basic batter flavored with vanilla.

List optional flavor additions: cardamom, lemon zest, orange zest, cinnamon.

Measure out 500 mL of buttermilk and add it to a mixing bowl.

Add 80 mL of vegetable oil to the buttermilk.

Crack in 2 large eggs.

Add 1/2 teaspoon of vanilla extract and 2 tablespoons of sugar to the wet ingredients.

In a separate bowl, measure out 300 g of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

Whisk the dry ingredients together and set aside.

Combine the wet ingredients in a large mixing bowl and whisk together.

Gradually whisk in the dry ingredients to form a batter, which should be thick but can have a few lumps.

Preheat a cast iron Æbleskiver pan over medium heat.

Add a tiny bit of butter to each hole in the pan.

Scoop batter into each hole until 3/4 full, being careful not to overflow.

Cook on one side until puffed up, then use a fork or skewer to flip them over.

Adjust cooking time as necessary; the first batch may not turn out perfectly.

Monitor the heat, noting that the center of the pan may be hotter.

If the Æbleskiver are overcooked, they may burn; adjust cooking time accordingly.

For rounder Æbleskiver, keep the heat higher initially, flip them 90° instead of 180°, and add a bit more batter in the middle before flipping them fully.

Serve Æbleskiver with jam and powdered sugar, or other toppings like Nutella or syrup.

Equipment Needed

Spice Level: