Oct 9

Aebleskiver Enabler—Simple Aebleskivers

in Bread, Breakfast, Danish, Dessert, Recipes By Region, Recipes by Type

Some mornings call for special breakfasts, don’tchya think? We just had one of those mornings, so I broke out my aebleskiver pan. I’ve been dying to use it, as it was one of the items in storage while we were living in Japan. If you don’t already know, aebleskivers are little Danish pancakes (they kind of look like donut holes) that you cook up and serve hot with jam and powdered sugar.
I love these yummy little guys. Plus I really like saying the name. Try it! Aebleskiver, aebleskiver, aebleskiver . . . kind of fun isn’t it? Okay, maybe that’s just me. I don’t think aebleskivers are normally served for breakfast in Denmark (I think they’re more of a dessert), but since I’m in America I can break some rules, right?

The aebleskiver pan is a special cast iron pan, about 9″ in diameter, with a handle and a series of little cup-like indentations all around it.
You pour the batter into these indentations and cook them, and then turn them so that the other side can cook.
I read in several places that many Danish cooks use a knitting needle to turn them (one more reason to like these!), but I used a chopstick because I have more of those sitting around in my kitchen. Go figure.

As they came out of the pan I would sprinkle them with powdered sugar and serve them with jam on the side.
My personal favorite is to eat them with lingonberry jam. (Yeah, yeah, I know lingonberry jam is Swedish, not Danish–but you can’t argue if it’s tasty! I’m just a rebel rule breaker, what can I say?)
Squirrel gobbled down about a million of them and Mr. Fuji and I put down quite a few ourselves.
I threw the leftovers in a Ziploc bag and Squirrel and I shared them for breakfast the next morning. Yes, it was a sweet reunion with my aebleskiver pan.

Makes about 30

2 egg whites
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. white sugar
1/4 tsp. cardamom
2 egg yolks
4 Tbsp. butter, melted
2 c. buttermilk

approximately 1/4 cup butter, melted (for frying)
powdered sugar and your favorite jam (for toppings)

1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.

2. Mix together the flour, baking powder, salt, baking soda, sugar, cardamom, egg yolks, melted butter and buttermilk at one time and beat until smooth.

3. Gently fold in the egg whites.

4. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pan cups lightly with melted butter and fill each to slightly below the rim with batter.

5. As soon as they get bubbly around the edge, turn them quickly (a chopstick, wooden skewer, or some other long thin implement will work). Bake until bottom is golden brown.

6. Transfer aebleskivers to a platter. Sprinkle generously with powdered sugar, and serve with your favorite jam.

7. Repeat to cook remaining batter.

{ 24 comments… read them below or add one }

Maggie October 9, 2008 at 8:35 pm

I’ve been eyeing the aebleskiver pans but I swore not to purchase any more kitchen equipment until after our move. I’ve been wondering if they differ in size from a Takoyaki maker. Are the two potentially interchangeable?


Fuji Mama October 9, 2008 at 8:47 pm

Maggie–Yes! The two could totally be interchangeable, especially if you are trying to limit the amount of kitchen equipment being added to your cupboards! The takoyaki cups are slightly smaller, but not enough to make a difference that matters (you might just have to eat your takoyaki in 2 bites rather than one). I’ve actually had some pretty large takoyaki that were SO good!


K and S October 9, 2008 at 8:59 pm

I don’t have either pan and am not a fan of takoyaki, but these aebleskivers sound really delicious, maybe like baby castella?


Angie October 9, 2008 at 9:05 pm

You would fit right in here in Minnesota. Time to come here for a visit!


Fuji Mama October 9, 2008 at 9:07 pm

K and S–Yes, they are delicious! The actual pancake isn’t extremely sweet and not so much like a sponge cake (so not much like castella—mmmm, I miss castella!). The closest thing I’ve tasted to them are American pancakes (but better!).


Damaris October 9, 2008 at 11:13 pm

what the deliciousness…
gosh those things look good.

p.s I’m liking your food photography. keep it up!


Abigail October 10, 2008 at 1:31 am

Oh wow, that is making me SO hungry!


slmpetersen October 10, 2008 at 4:36 am

I have eaten these since I was a child and now prepare them in my own home. They are the perfect little deliciousness for breakfast! I like apricot jam and butter with mine.


[email protected] October 10, 2008 at 1:17 pm

I tried my *first* one this weekend. SOOO good!


Mariko October 10, 2008 at 2:19 pm

I love abelskivers. Chocolate chips or nutella in the middle is a must for me, though. I like breakfast to be as unhealthy as possible.


abadeeba October 10, 2008 at 4:42 pm

oh fuji mama…now i need one a dem pans.


Nicole October 10, 2008 at 4:50 pm

Oh! These look so good and your daughter is adorable! I used to have one of these pans for years and never tried it. It was my grandmothers and it either got lost in one of my moves or I gave it away. My husband can’t stand too much stuff around. I wish I hadn’t lost it.


mndnlsn October 10, 2008 at 8:48 pm

I married into a family tradition of abelskivers, now I make them every Christmas morning. I don’t think mine would photograph as nicely as yours, though.


Alexa October 11, 2008 at 8:39 am

These look great. I bought that pan recently to make Indian fritters. My kids would love Aebleskivers (Typing that word is interesting too :-), if squirrel’s picture is any indication. So cute!


Sif October 11, 2008 at 10:07 am

Here in Denmark, aebleskiver is practically only eaten in december as a dessert or afternoon coffee treat – I never thought of eating them for breakfast. What a great idea :-)


Anonymous October 11, 2008 at 10:08 am

Im danish and therefore know æbleskiver very well.
Its traditionally a christmas thing for us, eaten in the evenings with a steaming mug of glögg on the side. (Glögg is spiced redwine with almonds and raisins and a lot of rum served piping hot)
Æbleskiver means appleslices coz traditionally u put an appleslice in the middle before u turn the æbleskive in the pan.
All the best


Bob October 11, 2008 at 12:44 pm

Those look awesome. I have seen similar pans sold as “pancake puff makers” or some such thing. I’ve been wanting to try them out.


aleta meadowlark October 11, 2008 at 3:51 pm

Ooo! I’m going to see if I can manage these with a muffin tin.

Any advice on that?


Melanie Gray Augustin October 11, 2008 at 7:18 pm

OK, I now need to have a new rule. You know how they say never to go to a supermarket before you’ve eaten? Well, my new rule is to never visit your blog until I’ve eaten. Seriously! Everything on your blog looks so delicious that my mouth waters!

I’m glad someone else asked about using a takoyaki pan – because I think that’s what I’m going to try. I haven’t had this version before but in Australia we can sometimes get “Poffertjes”, a very similar dutch pancake. Yum!


Sarah October 12, 2008 at 10:43 pm

I had never heard of aebleskivers, but have long used my takoyaki pan to make sweet pancake bites. I use a regular fluffy pancake mix and fill them with chocolate chips, blueberries or bananas instead.


Jackie October 14, 2008 at 12:15 pm

I’ve been needing an aebleskiver pan for a long time and still have not got one. I know there are many kinds online but I have been picky. I once ducked out of a bidding war for a very fancy one on ebay that went for $80+. That said, your post is making my mouth water and I might have to start searching for a pan again. YUMMY! I like mine rolled in cinnamon and sugar. And I love lingonberry jam although I’ve only had it with meat dishes so I’ll have to try this!


[email protected] October 17, 2010 at 8:37 pm

I am quite distracted trying to say this new word, let alone new FOOD to try!! If I try a mini muffin pan, could I just reduce cooking time? I need bite sized snacks… you know me! One bite of ableskiver, one bite of butter – equal ratios. :)


Rikke October 6, 2011 at 1:30 pm

How funny to find a recipe for æbeleskiver (singular = æbleskive, plural = æbleskiver – don’t put the “s” at the end :b) on a non-Danish blog ^^

I just got in the mood for them… good thing Christmas is coming up! (That’s the time for them, traditionally, I believe).

The Great Dane,


A Dane's daughter June 3, 2012 at 2:07 pm

Just so you know, aebleskiver is plural. No “s” necessary! Still, glad to see some recipes that remind me of mom’s cooking without having to translate them to English.


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