Looking for something a little different for breakfast this weekend? Try aebleskiver, quick and easy Danish pancake puffs.
Pronounced “EB-el-sku-wyr,” Aebleskiver are Danish pancakes in the shape of a sphere. (Personally I prefer “able-skiver” because it’s clearly more fun to say, but it’s wrong.) They live somewhere in between doughnut, pancake and popover and are pretty easy to make, once you get the hang of it. It requires a special aebleskiver pan that’s used to cook them on the stove top. The traditional pan is cast iron, but our aluminum non-stick pan ($20 on Amazon) worked just fine.
The literal Danish translation means “apple slices” because aebleskiver are traditionally filled with a slice of apple and served as dessert. But because the taste and texture is so similar to a pancake, we Americans usually eat them for breakfast. They can be topped with syrup, applesauce, jam or powdered sugar. They are also easy to prepare with a filling – we made a few filled with Nutella and some with strawberry jam. You could also do savory variations filled with cheese, sausage, vegetables and even seafood. We also found that they re-heat pretty well in the toaster oven, so you could make extra for later. The Nutella-filled version made for a tasty dessert.
Recipe for Aebleskiver ‘below the fold.’
Note: If you simply want the shape and dig the idea of a “pancake puff,” you could just use pancake mix, this recipe however is for more traditional aebleskiver and will give you a slightly chewier, puffier, popover type of treat.
Recipe for Aebleskiver
- 2 egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 egg yolks
- 4 tablespoons butter, melted
- 2 cups buttermilk
- 1 cup vegetable oil for frying
- 1 teaspoon ground cardamom (optional but recommended)
- In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
- Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
- Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.