Æbleskivers are a type of Danish pancake, a bit similar to the Dutch version of poffertjes. They’re sort of a cross between a donut and a pancake — what’s not to love, right? While I don’t have any Danish roots, my family has been making Æbleskivers for as long as I can remember. My mom even remembers her grandmother making them for her. I believe they are traditionally eaten around Christmas time, but in my family we eat them whenever we are all together… usually in the summertime, and always for breakfast.
Here’s my family’s age-old aebleskiver recipe:
Ingredients (makes approximately 40):
– 3 eggs
– 1 pint of cream
– 2 cups flour
– ½ teaspoon of salt
– 2 teaspoons of baking powder
– 1 Tablespoon of sugar
– oil for cooking (we use grape seed oil)
Beat the eggs until they’re light in colour. In a separate bow, mix the flour, salt, baking powder and sugar. Add the flour mixture and the cream alternatively to the eggs and mix well. Batter should pour easily into pan.
Heat your Æbleskiver pan over high heat. Add a bit of vegetable oil (or butter) to individual holes and fill the holes ¾ full with batter. Turn the æbleskivers (we do this with a fork or a wooden skewer in each hand) when they are getting dry and golden on the bottom (you might need to turn them in three rotations to get them to be round in shape). When they are round and golden on all sides, dump from the pan onto a plate of powdered sugar.
Enjoy with powdered sugar and/or jam. (If you’ve made too many, save for later! My kids love them even when they’re cold.)