) 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 US, a version of æbleskiver is sold with a commercially repackaged pan, branded as "Pancake Puffs". data-pin-do=)
Danish Pancake Balls (Aebleskiver)
July 26, 2015
While rummaging through some cupboards I found my mother-in-law's Aebleskiver pan. When you find an Aebleskiver pan what do you do? You make Aebleskivers! Also, it's an excuse to say Aebleskivers. 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 US, a version of æbleskiver is sold with a commercially repackaged pan, branded as "Pancake Puffs".
- Prep: 15 mins
- Cook: 20 mins
- Yields: Makes 12
Directions
1In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
2Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
3In about 1½ minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot with jam and powdered sugar. Repeat to cook remaining batter.
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