Aebleskiver (or Ebelskiver) are puffy Danish pancake balls that are served as a traditional Danish dessert during the Christmas season. Enjoy them as a delectable morning treat all year long!
Whether you call them Aebleskiver or Ebelskiver (same pronunciation, different spelling), the Danish word for them is Bleskiver, which means “apple slices” or peach slices because they were historically created with a small slice of apple or peach in the center while cooking. However, according to what I’ve read, the habit of putting apple slices in the center of Aebleskiver has faded in Denmark and is no longer widespread.
Aebleskiver isn’t hollow in the middle, despite their lightness and fluffy appearance. The pancake balls are turned with a knitting needle (the traditional instrument used by Danes for turning Aebleskiver), chopstick, or wooden skewer while the batter puffs up in a special Aebleskiver pan.
The golden-brown sphere that results in tastes like a delightful hybrid between a pancake and a doughnut, but it’s slightly airier and lighter than either.
Before being served with honey or jam, the cooked Aebleskiver is coated with powdered sugar.
- 3 large eggs, separated, room temperature
- 2 cups buttermilk
- 2 cups all-purpose flour(meda)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon(darchini powder)
- 2 medium peaches(aarhu), peeled and chopped
- Confectioners’ sugar(dane dar chini)
- In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour(meda), baking soda, salt, and cinnamon(darchini). Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites.
- Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon butter into each cup. Top with a peach piece and another 1 tablespoon butter. Cook until bubbles on top begin to pop and the bottoms are golden brown. Turn; cook until the second side is golden brown. Serve warm with confectioners’ sugar.
- Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.