We love Danish 'Æbleskiver'

We love Danish 'Æbleskiver'

Danish ‘Æbleskiver’ (directly meaning apple slices) are traditional Danish pancake balls, somewhat similar in texture to American pancakes, though only somewhat 🙂

In Denmark, ‘æbleskiver’ are common at Christmas and over the days leading up to it. In December, they are often served with gløgg, Scandinavian mulled wine, and a red berry jam and drizzled with icing sugar. In Norway, warm waffles have much of the same function as æbleskiver has in Denmark. 

Æbleskiver are traditionally cooked in a special æbleskive pan, a cast-iron pan with several large holes in the bottom of the pan, but contemporary electrical ones can also be found, though the final result is harder to get right as the electrical one won't be a hot as the old school cast iron one, making it had to get a crispy shell.

In the old days, Æbleskiver got its name because a small piece of apple was baked inside the dough. However, in more contemporary recipes, this is not always included, or sometimes substituted with another treat, such as a berry compote or small piece of chocolate.

Danish Æbleskiver:

5 dl flour
1/2 tsp salt
3 tsp white sugar
1½ tsp ground cardamom
1 tsp baking soda
3 eggs, split into whites and yolks
4dl buttermilk
4 sp melted butter
1 apple, peeled and cut into small pieces
A little butter or no-flavour oil for frying

  • Mix flour, salt, sugar, cardamom and baking soda together in a large bowl
  • Whisk the yolks together with the buttermilk and add it to the dry ingredients. Mix together throughly adding the melted butter slowly.
  • Leave the dough to rest for 30min or so.
  • While the dough is resting, whisk the egg whites until stiff and then the dough is ready, slowly turn the stiff egg whites into the dough.
  • Get your æbleskive pan out, and heat it on the stove. Add a little oil/butter to each of the holes for the first batch.

  • Once the butter/oil has melted add the dough to each hole, filling the holes approximately 3/4 up.
  • Drop a little piece of apple to the centre of the dough.
  • As the ‘crust’ of the æbleskive starts to bake, gently turn the æbleskive, half the roll at a time, allowing the still slightly liquid inner dough to run and form full circle. Use a wooden skewer or small fork to turn the æbleskiver. Continue to turn them until the are golden and crisp.

Note: As there is melted butter in the dough, it should no be necessary to butter/oil the pan between each batch, but if your pan is old, or it is your first time, you can use a baking brush and give the button of each hole a little brush before adding more dough. What way you are sure they don’t burn.

Serve your æbleskiver with icing sugar, strawberry or raspberry jam, and Danish Gløgg.
A perfect December treat! 🙂

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