On American television, we are seeing the latest invention. Just call the 800 telephone number, and you too can make Pancake Puffs. The kids are cheering the mother as she brings little balls of pancakes to the table. Everyone is happy, and all you need to do is call the number on your TV screen and your family will also give you an enthusiastic reaction to your meal! What the commercial is not telling you is that this is not a new invention. Pancake Puffs are aebleskivers from Denmark!

Image by luxuryluke via Flickr

Aebleskivers are common right before Christmas, a sort of winter treat. They are often served with glogg. They are usually served as a dessert or for a snack. Sometimes, they have pieces of apple inside, but usually they are served with powdered sugar and jam on the side, such as lingonberry, blackberry, raspberry or strawberry.

The most important thing about aebleskivers is that you do need the aebleskiver pan. It is usually cast iron with seven half circles in them. You can find them at specialty food store…on TV…or at antique stores. Many people do not know what they are and mis-label them as poaching pans.

If you use your imagination, or watch the video at Pancake Puffs, you can see the versatality of this pan. These aebleskivers can make a great snack, dessert, breakfast or appetizer!

One Christmas, my father sent us a breakfast package for Christmas. In that package was the classic pan. So, I made aebleskivers! My kids loved them. Once, I got the knack of flipping them, they are quick and easy to make. They can be sweet or savory too.

Traditional Aebleskivers

2 cups flour
1 teaspoon baking soda
1 tablespoon sugar
2 cups buttermilk, at room temperature
3 eggs, separated, at room temperature
1 tablespoon butter, melted, plus more for buttering the pan
1 teaspoon vanilla extract (optional)
Powdered sugar
Tart berry jam (lingonberry, blackberry, raspberry, strawberry)

In a medium bowl, whisk the flour, baking soda and sugar together. While still whisking, slowly pour the buttermilk into the mixture. Next add the egg yolks, butter and vanilla extract. Whisk until smooth.

In a mixer, beat the egg whites until stiff. Gently fold egg whites into the batter. Allow the batter to rest for no longer than 30 minutes.

Heat the aebleskiver pan over medium heat. Brush each indentation with melted butter or use a spray of cooking oil. Fill each mold with the batter. Flip each one with a bamboo skewer in the same order as you poured them. (They cook so fast, it is important to remember the sequence in which you started.)

The aebleskiver should be golden brown, and the inside should come clean when a toothpick has been inserted in the center of each one.

Sprinkle each aebleskiver with powdered sugar and serve with jam!

Yields: 24 aebleskivers

© 2011 Jennifer A. Wickes All Rights Reserved. No part of this document may be reproduced without written consent from the author.


6 thoughts on “Aebleskivers

  1. >I absolutely love aebleskivers, the more so because you can change 'em up by adding all kinds of fillings and toppings. Sweet, savory, whatever!Katherine Stetson won the Hood Dairy Cook-Off last month with her Aebleskivers. I'm maybe biased, 'cause Katherine cooks for me all the time, but I think her treatment is awesome–see it here: links to a great aebleskiver pan you can get from Amazon, too. That's the very pan that she used in the Hood competition, so I know it works great.

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