Aebleskiver - a Danish dessert, like doughnut holes, but sweeter and much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar.

Aebleskiver

all-purpose flour

baking powder

white sugar

baking soda

salt

butter, melted

buttermilk

vegetable oil

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


Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.


Put about 1tablespoon of vegetable oil  in the bottom of each aebleskiver pan cup and heat until hot.  Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work).  Continue cooking, turning the ball to keep it from  burning.


Never use oil, only butter in the pan. The name in danish is Æbleskiver which means Appleslices (I know they're not slices, but that's the name). So if you want to make them like we do in Denmark, and always have done, you need to put a piece of apple in every one of them. 
When they're done cooking on one side put a small piece of skinless apple in to the middle, turn them around with a knitting needle to finish cooking them on the other side. You can also use applesauce instead.
Time to eat them, dip them in your favorite jam (we use jam from nordic berries like strawberry, my favorite), then dip them in icing sugar, eat and enjoy.
We're not only eating them at Christmas but at any occasion. More traditional Christmas cookies are ``Klejner (don't know what to call them in english)´´ and ``Pebernødder (peppernuts)´´.
I'll post recipes later.

I am also Danish. My Grandma taught us to break open the "ball" while still warm or hot and dip in brown sugar. mmmmm  She used a crochet hook to turn them over.

Very light. Delicious! I have owned a pan for many years but never used it until today. It was a very easy and delicious recipe. It is best to use a knitting needle (really!) or a pointed stick to turn them. A fork made too many holes and wasn't as easy to get them to turn right. My pan may have been smaller used less oil and batter in cup. Preheat pan and keep temp. constant.

My mother was danish and we all loved our special meals of Aebleskiver.  When she passed away I got her pan, but didn't know how to use it until I found this recipe.  My brother & I prepared it for our families on Christmas morning and it was just like mom used to make!  It will now be part of Christmas morning family tradition in our home.

This batter tastes wonderful but DO NOT USE OIL in each indent...especially that much. I have the typical sized aebleskiver pan and they turned out to be a bunch of little grease balls..they aren't supposed to have so much of a fried texture. Use a little bit of butter instead, and make sure the pan isn't too hot (medium to low heat). Since mine is a heavy cast iron pan it retains the heat really well and it if you have the heat too high it'll cook them unevenly and can be a bit messy. GREAT recipe other than that though, we loved it!

We never used Aebleskiver's for Advent but did have them as a special breakfast on New Year's Morning and loved them with a dolop od Raspberry jam in the middle and warm Raspberry sauce over the top or powdered sugar. Also a little to much oil try using a pastry brush with butter works great.

Great recipe I had to order my pan in US because we don't find them in France. Fill in aebleskiver with blueberries yummy:)

Aebleskivers have been my family's favorite New Year's breakfast treat for years.I have three pans so can make a lot at a time! I use a long toothpick or skewer to turn them. We eat them with warm cinnamon applesauce. Yum!!

Being Danish my family has loved this recipe for
years! It wouldn't be New Year's eve without it!
Good with both powered sugar or jam.

aebleskiver

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 30

Cost: $0.85 /serving

Author : Lisa G.

Ingredients

Instructions

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