The Nadel family- Enjoy reading our everyday adventures!

Friday, January 7, 2011


Aebleskivers? What is that? Well, it's a Danish breakfast treat, little round balls made of a batter like pancakes. You may have seen the pan and wondered what it is for...

Batter mixed up, cooking in pan on stove...

Dropping the finished ones onto a plate...

Ready to eat- YUM!
Condiments- jellies, powdered sugar, cinnamon sugar,
peanut butter, syrups, lemon juice (not pictured)

This is from

What is so special about aebleskiver you may ask?
  • They are incredibly tasty. Not too sweet or tart.
  • Very easy to make and serve.
  • They can be prepared right in you own kitchen at home.
  • A real conversation piece for house guests.
  • Mouthwatering ingredients.
  • You will be admired by your family and friends when
    you serve them.
  • You will join an ever growing group of gourmet chefs internationally.

    This information is from wikipedia...
    Æbleskiver (Danish meaning apple slices (singular: æbleskive)) are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to American pancakes crossed with a popover, æbleskiver are solid like a pancake but light and fluffy like a popover. The English language spelling is usually aebleskiver or ebleskiver.
    In the United States, a version of æbleskiver is sold with a commercially repackaged pan, branded as "Pancake Puffs".

    Æbleskiver pan

    Top view of an æbleskiver pan.
    Æbleskiver are cooked on the stove top by baking in a special pan with several hemi-spherical indentations in the bottom of the pan. The pan exists in versions for gas and electrical stoves (the latter with a plain bottom). Pans are usually made of cast iron, allowing good heat conduction. Traditional models in hammered copper plate exist but are today used primarily for decoration.


    The batter for æbleskiver usually includes wheat flour, which is mixed with buttermilkmilk or creameggssugar and a pinch ofsalt. Some recipes also include fat (usually butter), cardamom and lemon zest to improve taste, and a leavening agent, most often baking powder, but sometimes yeast, to aerate the batter.
    Batter is poured into the oiled indentations and as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. They were traditionally cooked with bits of apple (æble) or applesauce inside but these ingredients are very rarely included in modern Danish forms of the dish. Æbleskiver are not sweet themselves but are traditionally served dipped in raspberrystrawberrylingonberry or blackberry jam and sprinkled with powdered sugar.
    Æbleskiver can be bought fried and frozen at supermarkets, only needing heating in an oven.

    We make aebleskivers when we have more time for breakfast. If you have lots of people to feed, you need to have more than one or two pans, or it will take a LONG time! When we go to my Mom-in-law's house, a lot of times we will bring our pan so we can use the two pans together. This recipe is from my mom-in-law,  Linda and she said that recently she made pancakes with this recipe, and they were delicious!

    2 c flour
    2 t baking powder
    1/2 tsp salt
    1 T sugar
    1/8 tsp nutmeg
    1 Tbsp melted butter
    Enough milk to make a heavy batter
    6 eggs, separated

    In a large mixing bowl, combine flour, baking powder, salt, sugar and nutmeg. Carefully add enough milk to make a heavy batter, mixing as you go. Add egg yolks and beat until smooth. In a small mixing bowl, beat egg whites until stiff. Gently fold into batter.

    Heat aebleskiver pan over medium (or med med low on our stove!) heat. Add a small amount of shortening to each cup with batter and bake until bottoms are golden brown. 

    Using a fondue fork (or a knitting needle is what her Nana used) carefully turn each aebleskiver and continue baking until done when a toothpick inserted in center comes out clean.

    Serve piping hot with butter, powdered sugar, jelly, syrup or peanut butter. (See above photo!) Use your imagination. 

    Linda writes that she had a friend who would put a canned cherry in the center of each aebleskiver before she turned them. The surprise was the cherry inside when you split them. She served them for dessert with whipped cream.

    I hope you try them and enjoy them! Let me know if you do and if you've ever made them before...

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