Aebleskiver (Danish)
intro
Light, fluffy spherical pancake bites dusted with powdered sugar and served with jam, a cozy, beloved holiday treat with Danish culinary roots.
Ingredients
Steps
Whisk dry ingredients
In a large mixing bowl, combine 240g (2 cups) all-purpose flour, 25g (2 tbsp) granulated sugar, 8g (2 tsp) baking powder, 2.5g (½ tsp) baking soda, and 3g (½ tsp) fine sea salt. Whisk for 30 seconds until fully evenly combined, with no clumps of leavening remaining.
Mix wet batter base
Create a small well in the center of the dry ingredient mix, then add 2 separated egg yolks, 480ml (2 cups) room-temperature buttermilk, 57g (4 tbsp) cooled melted unsalted butter, and 5ml (1 tsp) pure vanilla extract. Stir gently with a silicone spatula for 45 seconds until just combined; leave small lumps in the batter, as overmixing will create tough aebleskiver.
Whip and fold egg whites
In a completely clean, dry stainless steel bowl, beat the 2 reserved egg whites with an electric hand mixer on medium-high speed (speed 6 on most mixers) for 2 minutes, until stiff, glossy peaks form that hold their shape when the beaters are lifted. Gently fold ⅓ of the whipped whites into the batter to lighten it, then fold in the remaining whites in two equal additions, taking care not to deflate trapped air bubbles.
Preheat and grease pan
Place a 7-well cast iron aebleskiver pan on the stovetop over medium-low heat (3/10 on electric stove dials, equivalent to 160C/325F pan surface temperature). Let the pan preheat for 3 minutes, then use a pastry brush to coat the bottom and sides of each round indentation with a thin layer of the 14g (1 tbsp) extra melted butter.
Portion batter into wells
Scoop 30ml (2 tbsp) of the light, airy batter into each greased indentation, filling each well only ⅔ full to leave space for the batter to rise as it cooks. Let the first side cook for 3 minutes, until the edges turn pale golden and the top surface develops small bubbles and is slightly set around the perimeter.
Flip and cook evenly
Use a thin 15cm wooden skewer to flip each aebleskiver 90 degrees, rotating one at a time to let uncooked batter flow down into the well. Continue cooking, rotating each aebleskiver 90 degrees every 1 minute, for 3 additional minutes total, until all sides are deep golden brown and a skewer inserted into the center comes out clean with no wet batter. Transfer cooked aebleskiver to a paper-towel lined plate.
Dust and serve warm
Pile the warm cooked aebleskiver on a white ceramic serving platter, dust evenly with 15g (2 tbsp) powdered sugar tapped through a fine-mesh sieve, and serve alongside 120ml (½ cup) raspberry jam for dipping. Serve immediately, as the fluffy texture is best within 10 minutes of cooking.
Tips
2.Resist the urge to turn the stovetop heat higher than medium-low; cast iron aebleskiver pans retain heat well, and high heat will burn the outside of the pancake balls before the center cooks through.
3.If you do not have a specialty aebleskiver pan, you can use a greased mini muffin tin baked at 200C/400F for 10 minutes, though the traditional cast iron stovetop pan yields the most authentic round shape and crisp exterior.
OMG I made these for our family Christmas brunch last weekend and everyone went crazy! I stuffed a few with Nutella and a few with raspberry jam, game changer. So fluffy on the inside, perfectly crisp outside. 10/10 will make again for every potluck from now on.
Wait, I’ve never used an aebleskiver pan before — is it absolutely required? I tried making these in a regular cast iron skillet last night and they came out lumpy and wouldn’t hold that round shape, total bummer. Flavor was great though!
My kids loved these!!! I cut up a bunch of apple slices to serve on the side with a little caramel dip, and they begged for seconds before they even finished their first serving. Way better than regular pancakes for a weekend breakfast.
How high did y’all have your burner set? The first batch I made burned on the outside before the middle was even cooked, I was so frustrated. Medium heat felt too hot but low took forever.
Brought these to my office holiday potluck yesterday and they were the first dish gone! I dusted them with powdered sugar and set out little bowls of lemon curd and maple syrup for dipping. So many people asked for the recipe, I sent the link right over.
Made a double batch on Sunday for quick weekday breakfasts for my teen sons, and they held up perfectly in the fridge all week! 20 seconds in the microwave and they taste just as fresh as the day I made them. Will definitely be adding these to my regular rotation.
I was nervous to try these because the difficulty says medium, but I’m a total new baker and they came out perfect on my second try! The step-by-step instructions for turning them with a skewer were so easy to follow, no fancy skills needed.
Has anyone tried making these with a 1:1 gluten free flour blend? My husband has celiac so I’m always looking for fun breakfast recipes I can adapt for him without losing texture.
No joke I ate half the batch straight off the pan while I was cooking. They’re so addictive when they’re warm and dusted with cinnamon sugar, I couldn’t stop. My roommate gave me so much grief when he saw how few were left for him.
My grandma used to make these for us every Christmas when I was little, and this is the first recipe that tastes exactly like I remember! The hint of cardamom is perfect, so many recipes skip that and it just doesn’t hit the same. Thank you for such an authentic version!
I didn’t have buttermilk on hand when I made these this morning, so I used the old milk + lemon juice trick and they still turned out amazing! Fluffy, tangy, perfect. Just wanted to pass that along for anyone else who forgets to grab buttermilk at the store.
Wait the recipe says 30 minutes cook time, did that include prep? I feel like I spent forever measuring ingredients and waiting for the pan to heat, total time was closer to 45 minutes for me. Still worth it, just curious!
I know everyone is doing sweet fillings, but I tried these with a little shredded cheese and crumbled bacon inside for a savory twist and they were INSANE. Perfect for a brunch where people don’t love super sweet food, 10/10 would recommend trying it.
First batch stuck so bad to my pan I thought I ruined it! Did I not use enough butter? I only brushed a tiny bit in each indent because I didn’t want them greasy.
Made these for my daughter’s 7th birthday breakfast for her sleepover, and all the little girls went wild for them! We set up a topping bar with sprinkles, chocolate chips, whipped cream, and fruit, it was such a hit. So much more fun than regular pancakes.
Has anyone tried freezing these after cooking? I want to make a big batch to have on hand for busy mornings but I don’t want them to get soggy when I reheat them.
I added a little extra cardamom and a pinch of nutmeg to the batter and oh my GOD it was so cozy and flavorful. Tasted like Christmas in a little pancake ball. Served them with spiced cider and it was the perfect cold Sunday breakfast.
I tried using a fork to turn these at first and it was a total disaster, kept squishing them. Swapped for a wooden skewer like the recipe said and it was so easy! Don’t be like me and skip the skewer, y’all.
Made these vegan by swapping the eggs for flax eggs and using oat milk, and they were still so light and fluffy! I was worried the texture would be off, but even my non-vegan roommate said they were better than the regular pancakes he makes.
Hosted my monthly brunch club yesterday and served these, and every single person asked for the recipe before they left. Paired them with mimosas and smoked salmon on the side, it was chef’s kiss. This is my new go-to special occasion brunch recipe from now on.