Aebleskiver

Æbleskiver are traditional Danish pancakes. The name in Danish means “apple slices.” But because they are spherical, it makes more sense to think about them as apple-shaped pancakes. Aebleskiver is solid (not hollow inside). They are light and fluffy and can be plain or stuffed. My favorite stuffing is raspberries. I serve plain Aebleskiver with caramel sauce and/or fruit syrups. Traditionally, Aebleskiver is turned with a knitting needle. I use a chopstick at the beginning and a bamboo skewer for the final turning when pancakes need to be poked. When cooking stuffed Aebleskiver, stuff them before the last two turns. This recipe makes two batches for pans with 7 cavities.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare all measured ingredients. Put a pan on medium-low heat.

Step 2

In a bowl, combine all dry ingredients and mix well. You can sift or whisk the mixture and both methods are suitable.

Step 3

Add all wet ingredients and mix well. I like using a whisk for 3-4 swirls, ensuring no lumps. Do not overwork the batter; we don't want to develop gluten.

Step 4

Your pan is ready when a drop of water immediately sizzles on the surface (375°F). Add about 1/8 tsp of oil into each cavity and pour butter, filling cavities to the top. You have to remember which one was the first and the order for the rest. For example, start in the center and go clockwise.

Step 5

When you finish filling the last cavity, the first one is ready for the first turn. If you set the temperature correctly, it takes about 4-5 turns, 1 minute for each turning round, to cook Aebleskiver to perfect doneness.

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