Æbleskiver (Danish Spherical Pancakes)
Photo: JoachimK, Public domain
Æbleskiver are Danish pancake balls, cooked in a cast-iron pan with hemispherical hollows. The buttermilk batter is lightened with whipped egg whites, which gives a tender, airy middle inside a browned shell. The real skill is the turn: flip each one halfway, then a quarter more, and you get a true sphere. Dust with powdered sugar and serve with raspberry jam, as Danes do at Christmas alongside gløgg.
Instructions
Beat the egg whites in a clean bowl until they hold stiff peaks. Set them aside while you make the batter.
In a separate large bowl, combine the flour, baking powder, baking soda, salt, sugar, melted butter and buttermilk. Beat until the batter is smooth, then gently fold in the beaten egg whites so you keep as much air in them as possible.
Put about 1 tablespoon (15 ml) of vegetable oil into each cup of the æbleskiver pan and heat until the oil is hot. Pour about 2 tablespoons (30 ml) of batter into each cup.
When the batter turns bubbly around the edge, turn each cake quickly with a long knitting needle or a fork. For a rounder shape, turn each one only halfway first, so the cooked crust sticks up from the pan, then after a short while turn it the remaining 90°.
Keep cooking and turning the balls so they brown evenly and do not burn. Serve them warm.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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