Æbleskiver
Danish puffed pancake balls — light, fluffy, dusted with sugar, dipped in jam.
Comfort Food
Family Friendly
Ingredients
- 250g all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 tsp cardamom (optional, traditional)
- 2 eggs, separated
- 300ml buttermilk
- 50g butter, melted
- 1 tsp vanilla extract
- Extra butter for the pan
- Powdered sugar for dusting
- Raspberry jam, for dipping
Instructions
- 1 Mix flour, sugar, baking powder, baking soda, salt, and cardamom in a large bowl.
- 2 Whisk egg yolks with buttermilk, melted butter, and vanilla. Pour into dry ingredients and stir until just combined.
- 3 Beat egg whites until stiff peaks form. Gently fold into the batter.
- 4 Heat an æbleskiver pan over medium heat. Add a small knob of butter into each mold.
- 5 Fill each mold about three-quarters full with batter.
- 6 Cook for 2 minutes until the bottom sets and turns golden. Use a skewer or fork to turn each ball 90 degrees. Cook another 2 minutes, then turn again to complete the sphere.
- 7 Continue turning until all sides are golden brown and a skewer comes out clean — about 5-6 minutes total.
- 8 Dust with powdered sugar. Serve warm with raspberry jam for dipping.
About This Recipe
Æbleskiver are Denmark's beloved Christmas treat, though many families make them year-round. These spherical pancake puffs are cooked in a special cast-iron pan with half-sphere molds, turned with a knitting needle or fork as they cook into perfect golden balls.
The name means "apple slices" — the original version had apple pieces inside, but modern æbleskiver are usually plain, served dusted with powdered sugar alongside a bowl of raspberry jam for dipping. Light, fluffy, and completely addictive.
