There’s a lovely town a few hours up the coast from us called Solvang that was established by a group of Danes, and even today it’s like a little slice of Denmark right here in California. Mike and I love escaping there. Several years ago our friends were married there, which resulted in a fun weekend with our pals. We gorged ourselves on the Danish treat æbleskivers every morning, and the next year when I got married my friend Dana gave us an æbleskiver pan. So what IS an æbleskiver? It’s what you’d get if a pancake and a popover had a baby. They are delicious, and if I can make them, you can too. All you need is this recipe and an æbleskiver pan, which you can find at most cooking stores, although I highly suggest getting a cast iron pan because they cook much better. You can find those here. An æbleskiver pan is a great gift for the person who has everything (I’ve given several!).
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
3 tablespoons melted butter or margarine
In a large bowl, mix together the dry ingredients.
In a smaller bowl, mix together the liquid ingredients, then add them to the dry ingredients, mixing well.
Place pan on the stove over low-medium heat. When the pan is HOT, brush cups with butter.
Pour batter into cups. Fill about 3/4 full, because the batter will puff up as it cooks.
After a minute, the bottom of the æbleskiver will be cooked, so it’s time to turn it. This sounds complicated, but it’s not – basically, take two wooden skewers and carefully turn the æbleskiver by piercing the cooked part of the pancake. The center will still be runny, so by turning it you are allowing the runny part to spill into the cup so it can cook. Continue to turn the æbleskiver as it cooks until the entire thing is golden brown. Don’t get discouraged if you find turning the æbleskivers difficult at first, you will quickly get the hang of it like I did.
Remove them promptly when done, using the skewers.
Dust them with powdered sugar before serving.
You definitely should also serve them with jam, or apple pie filling. YUM.
Annie’s first æbleskiver!
They were soooo good and gone in five minutes.
Questions? Fire away!
- 1¼ cups all-purpose flour
- 3 tablespoons sugar
- 2¾ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 3 tablespoons melted butter or margarine
- In a bowl, mix flour with sugar, baking powder, cinnamon, and salt.
- In a small bowl, beat egg to blend with milk and 2 tablespoons butter.
- Add liquids to dry ingredients and stir until evenly moistened.
- Place an Æbleskivers pan over medium-low heat. When pan is hot, brush pancake cups with melted butter and fill each to slightly below the rim with batter.
- Thin crusts will form on bottoms of balls after a minute (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center.
- Lift cooked balls from pan and serve warm.