Aebleskiver
Round, fluffy Danish pancake balls cooked in a special cast-iron pan, served with jam and powdered sugar.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Aebleskiver pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10
- carbs
- 26
- protein
- 6
- calories
- 220
Instructions
- 1
Whisk the flour, sugar, baking powder, baking soda, salt, and cardamom together.
- 2
In another bowl, whisk the egg yolks with the buttermilk and melted butter.
- 3
Stir the wet and dry ingredients together until you get a smooth batter.
- 4
Beat the egg whites in a separate clean bowl until soft peaks form.
- 5
Gently fold the egg whites into the batter to keep it light.
- 6
Heat the aebleskiver pan on the burner over medium heat. Butter each well.
- 7
Fill each well two-thirds full with batter. When edges set and bubble, use a skewer to turn each a quarter turn.
- 8
Keep turning every minute until round and golden, about 6 to 8 minutes total. Dust with powdered sugar and serve with jam.
Chef's tips
Turn the aebleskiver slowly as they cook to make them round. Use a cast-iron aebleskiver pan with round wells for the classic shape.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Reheat in a 300°F oven for about 8 minutes.
Common mistakes to avoid
- •Turning the balls before the edges set, which makes batter leak out.
- •Putting too much batter in the wells, making them hard to turn into balls.
Serving suggestions
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