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Aebleskiver

Aebleskiver covered in powdered sugar and served with jam.

I first encountered Aebleskiver when I was in the Danish city Fredrikshavn with my mother many years ago. At that time, I guess that it was 20 years ago, we used to take the car on the 3 hour long ferry ride between Göteborg and Fredrikshavn and then packed the car full of groceries once every month during the colder months. We shopped meat, Danish sausages and liver pâté, thick delicious fruit yoghurt and other food. The food in Denmark at that time was really cheap compared with the Swedish one, it was long before all those cheap LL, Willy’s, Lidl and Netto stores and my mother saved a lot of money making the groceries for our family of 5 hungry persons. And as she often pointed out, the Danish food tasted and was much better and she was right. As she can’t stand the Swedish liver pâté she used to buy loads of the Danish one instead. I still remember the yummy sandwiches with creamy liver pâté that I loved to eat, together with a glass of thick yoghurt.

During one of those many trips over to Denmark when I accompanied my mother, we followed the lovely smell from a café where we went in and ordered Aebleskiver and tea. We didn’t really know what we ordered, we thought it was some kind of apple cake due to the name, as aebleskiver means apple slices in Danish. But we didn’t get any apple cake or any apples at all. Instead we got delicious and warm Danish doughnut holes, covered with powdered sugar and served with jam in which we dipped the aebleskiver. We were thrilled and in love with these fluffy fried little balls and after a conversation with the staff me and my mother went out shopping again, this time on hunt after a special thing: an aebleskiver baker. We searched around the city and finally we found the very last aebleskiver pan, at least that day or week. An aeble skiver pan is either in cast iron and used on the stove or electric. We got an electric one and this spring when my sweet mother was up in Stockholm to visit me she had the aebleskiver pan with her as a gift. She still had the original box and I was so glad that she gave it to me.

The machine used to bake the aebleskiver.

The Danish aebleskiver are most often eaten during the winter months, especially around Christmas. As the weather this summer was really crappy I made some aebleskiver during a rainy day to get in mood. My husband hadn’t eat aebleskiver before but was really excited and thought that they were delicious. He said that they were the best doughnut holes and doughnuts ever. Myself I thought of my childhood memories with every yummy bite.

This post is also an entry for That crazy kitchen gadget by Not Eating Out in New York. Maybe the pan isn’t that crazy, but it’s unusual and it’s the craziest thing I have in my kitchen except for the curry loving cat Yoshi ;-) The round-up can be read here.

    Aebleskiver
    (makes 40-50. Demands an aebleskiver pan. Adapted from Kerstin Kokk)

    250 gram flour
    125 gram butter, melted
    375 ml lukewarm milk
    3 eggs divided into yolks and eggwhites
    1 tsp salt
    0.5 tsp cardamom
    2 tsp baking powder
    1.5 tbsp vanilla infused caster sugar

Combine the milk with the egg yolks. Add flour, salt, cardamom and baking powder. Mix and then add the melted butter. Mix the batter until everything is well mixed.

In a separate bowl, whip the eggwhites until stiff and then gently fold them into the batter. Let the batter rest while you heat your aebleskiver pan. I don’t need any butter for my pan but if you have a cast iron one you probably need some butter. Pour about 1 tablespoon of batter in each hole and fry until browned and crisp on bottom. Turn them over with the help of a chopstick or fork. For me this went really quickly, as soon as I had filled all holes in my pan it was time to start turning the first one, but that all depends on your pan.

Serve the aebleskiver while still warm, with powdered sugar and jam.

39 Responses to “Aebleskiver”

  1. Seima
    July 31st, 2007 13:56
    1

    Mmmmmm, an other delicious dessert!
    Dagmar, they are looking absolutely..yammy :)

  2. Pille
    July 31st, 2007 16:23
    2

    Oh, I haven’t had aebleskiver since my jul/Christmas in Denmark in 1992!!! That’s 15 years – and they’re absolutely wonderful, especially with a glass of glögg! I’ve thought of making them every now and then, but then I don’t have an aebleskiverpande, nor a machine, so I must settle for drooling over your beautiful-looking aebleskiver instead!

  3. Deborah
    July 31st, 2007 17:12
    3

    I had a roommate years ago that had an aebleskiver baker – the cast iron kind. We made the wonderful treats a few times, but I haven’t had them since. You just brought back so many good memories!!

  4. Cheryl
    July 31st, 2007 19:02
    4

    Those are beautiful. I have never heard of this, but am a fan already.

  5. Ari (Baking and Books)
    July 31st, 2007 21:37
    5

    Those look incredibly delicious. If I crack and make them this weekend I’m blaming the extra calories on your tempting photo!

  6. Dagmar
    August 1st, 2007 14:36
    6

    Seima: Thanks!

    Pille: I can imagine how nice they must taste with glögg! I feel sorry for you that you havn’t had them since ´92! :-(

    Deborah: I’m glad that you’ve experencied these nice goodies!

    Cheryl: They are truly delicious, so being a fan is OK :-)

    Ari: Haha, it’s OK if you blame me. They’re worth it :-)

  7. Liska
    August 4th, 2007 21:40
    7

    Śliczne :-) Skorzystam z Twojego przepisu i zrobię je w maszynce do donutów. Czy one w oryginale są malutkie?

  8. Dagmar
    August 5th, 2007 12:02
    8

    Liska: Dzieki. Tak, one maja byc malutkie. Miejwiecej jak dziura z donuta.

  9. Susan
    August 7th, 2007 07:47
    9

    Here I am, a Southern California girl, but I grew up eating aebleskiver every Christmas morning. I have 2 pans and still try and make them at least once a year. My children love them also! Thanks for your delightful blog.

    P.S. I lived in Sweden, (near Vetlanda), for several months when I was nineteen.

  10. Dagmar
    August 7th, 2007 10:53
    10

    Susan: Thanks for your kind and personal comment! What a nice start eating aebleskiver every Christmas morning. I can imagine that your children love them as well.

  11. Jayne
    August 8th, 2007 07:10
    11

    I am looking to purchase an electric aebleskiver pan like the one pictured. Can you help me find one? Thanks!

  12. Dagmar
    August 12th, 2007 15:04
    12

    Jayne: I’m sorry but I havn’t seen any electric ones since my mother bought the one on the pic (in Denmark). I’ve only seen cast iron ones on ebay and some online stores.

  13. Enid Berrios
    August 29th, 2007 16:34
    13

    I am looking for a whole wheat aelbleskiver recipe..

  14. Rochelle
    December 9th, 2007 01:57
    14

    I found this through a search and I thank you so much for sharing this blog. I read about this dish by name only in a site on Danish Christmas Traditions. I looked it up online to see what it was and found that I’ve owned an aebleskiver pan for years, passed down from my Danish great-grandmother and I hadn’t known what it was!! It’s actually the traditional hammered copper one. I found another piece of my heritage that I can pass on to my children and I just wanted to share the excitement I had.

  15. Dagmar
    December 10th, 2007 19:09
    15

    Rochelle: Hi and welcome! That sounds amazing! I’m so glad you found out you own one and that you can pass on your heritage to your kids. I hope you’ll make a lot of yummy aebleskiver! :-) Thanks for sharing!

    Enid: Try substituting some of the flour with whole wheat flour.

  16. Conny Jensen
    December 31st, 2007 08:54
    16

    My daughter surprised me with an aebleskiver pan for Christmas! She bought it at Bed, Bath and Beyond here in the U.S. She said it reminded her of a Dutch “poffertjes” pan. I’m Dutch and she has fond memories of eating poffertjes in Holland. Those are similar to the Danish “dough balls” but flatter. They too are eaten with butter and powdered sugar.

    She presented the pan to us with a home made batch of hearty “skiver” made with crab meat in it. They were super delicious. I really think it’s neat to have such a pan because my husband is half Danish. We always decorate the Christmas tree in red and white and have garlands of Danish flags as the finishing touch.I ordered those from the Danish museum in Iowa.Visit http://www.danishmuseum.org
    It features lovely gifts in an on-line 24 page catolog in pdf format. Enjoy! Godt NytÅr!

  17. Dagmar
    January 6th, 2008 22:14
    17

    Conny: What a beautiful surprise from your daughter!

  18. Susan
    February 16th, 2008 23:30
    18

    A Swedish friend of mine made this at our home on a wood burning stove. Before she turned them over, she put a dab of lingonberry jelly in the middle. It was almost like a little filled donut when you ate them. She also used crochet hooks to turn them over and said it was traditional to use those. These are delicious.

  19. Dagmar
    February 17th, 2008 19:27
    19

    Susan: Making them on a wood burning stove sounds great fun. And I love the idea of using a crochet hook to turn them!

  20. Shannon
    February 18th, 2008 23:03
    20

    this morning i was over a friends house and her mother had made these. she made then a different way thought, she just made them and then put then in a square glass pan and put it in the oven to cook them.can you do it that way? or do you need to buy one of those pans above in the picture? and one more question, do you have to use cardamom, and if you don’t what happens and can you use something els that it REALLY similar?
    write back ASAP i and urgent to make these tommarow morning, hehe (: they way you made them look look so delicious!

    thanks, Shannon :]

  21. Dagmar
    February 18th, 2008 23:19
    21

    Hi Shannon,
    I’ve never heard of making aebleskiver in a normal square pan in the oven. The batter is quite runny and doesn’t hold it’s shape so I’m not sure how it would look and taste. You can omit the cardamom completely or flavour with something else, for example lemon zest.

  22. Shannon
    February 18th, 2008 23:26
    22

    lemon zest like… lemon juice?

    does it jsut give it flavor. like if i was to not add everything but that, what it tast the same, or really bad…

  23. Shannon
    February 18th, 2008 23:32
    23

    if i dont have a pan like the one above in the picture, what could i even use?

  24. Shannon
    February 18th, 2008 23:49
    24

    anyone still there to answer my questions?

  25. amerber
    February 19th, 2008 00:05
    25

    what is that circle pan called, where can i get one.. and what can i use until i get one, what is similar to that circle pan, can i use a flat pan
    ?

  26. Dagmar
    February 19th, 2008 11:53
    26

    Shannon: Hi again. As I write this blog on my spare time and I live in another time zone i can’t always reply directly.
    If you don’t like lemon zest (= grated lemon skin) then skip it, it was just an example substitute for flavouring. You must use an aebleskiver pan for the recipe or ask your friend’s mother for the recipe she used in a normal pan. Good luck!

    Amerber: As stated in the blog post it’s a aebleskiver pan and you must use one for this recipe. I don’t know where to find an electric one, but a cast iron one can be found on amazon on this page:
    http://www.amazon.com/Lodge-Pro-Logic-Cast-Iron-Aebleskiver-Pan/dp/B00063RXQA
    Good luck!

  27. shannon
    February 19th, 2008 18:28
    27

    do i put it on the stove… or in the oven? and for how long and what degree?

  28. Tilma
    February 23rd, 2008 21:28
    28

    If you really like to learn more about these delicious “pancake balls” as many are calling them, the best place to go to is: http://www.aebleskiver.com where they will teach you how to make them. In fact there even is a video to show you how it should be done. They also have the largest selection on the internet of pans for all kind of stoves and desires. You can also get the ready made mix and the jam to top them with.

  29. Tilma
    March 1st, 2008 20:58
    29

    If you really are in the market for an aebleskiver pan, or whatever you might call it, you should go to the website: http://www.aebleskiver.com to find the largest selection of the pans for any type of stove you might have. You will also find all the items you might need to get started, in addition to the video mentioned above. They will answer any question you might have and give you help for free.
    They are also coming out with an all electric aebleskiver pan sometime this summer. It should be a hit when it comes.Go there, you will like it.

  30. Susan
    November 12th, 2008 22:00
    30

    Can you actually cook with a hammered copper pan? Does it cook as well as a cast iron pan?

  31. BEL
    April 27th, 2009 11:53
    31

    THIS IS A GREAT DESSERT
    CONGRATULATIONS
    PLEASE TELL ME WHERE CAN I BOUGHT THE MACHINE
    THANKYOU IN ADVANCE BEL

  32. Paddy
    June 10th, 2009 06:04
    32

    I recently bought an antique, oblong, aebelskiver pan which can only be used in an oven. Could you please tell me how to make them using the oven?

    Thank you.

  33. Ginny
    June 16th, 2009 17:28
    33

    Hi Dagmar
    I came to your blog by chance and I just fell in love with your bakes. I have never heard nor tasted Aebleskiver and I will try it soon. Do you think I can make it with my electric Takoyaki mould, shown here in my blog (http://mycookingescapades.blogspot.com/2007/03/takoyaki.html). By the way I recently made Semla after tasting it at Ikea. I simply loved it.(http://mycookingescapades.blogspot.com/2009/03/semla-swedish-king-killer.html)
    Ginny
    Singapore

  34. Sonia Hall
    December 18th, 2009 15:35
    34

    A chum urged me to look at this page, brill post, fascinating read… keep up the good work!

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/Dagmar