Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.
1 1/2 cups whole milk
.6 ounce fresh yeast (1 cake) or 1 envelope dry yeast
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated
Raspberry or strawberry preserves
Heat milk in a small saucepan until lukewarm. Remove from heat and pour into a medium bowl. Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl. Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk. Add the wet ingredients to the flour and mix well. Beat egg whites in the bowl of an electric mixer until stiff. Fold into batter. Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full. Cook until golden brown underneath, 3-4 minutes. Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3 to 4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter. Serve æbleskivers with powdered sugar and preserves – and a glass of steaming gløgg.
An aebleskiver pan is a stovetop pan with 6 or 8 holes/indentations. While non-stick is available, choose a cast iron pan for best results.
7 thoughts on “Aebleskivers”
Oh Lynda, I am so homesick for “real” Christmas weather – it will hit 80 degrees here today with the sudden heat wave. Your post paints such a wonderful picture of a beautiful holiday winter with delicious treats!
Liz – I also miss a wintry Christmas. It’s warm here, but not nearly as warm as where you are!
I love this post about the Christmases you spent in Denmark. It sounds so perfect and what a wonderful gift of memories you have for yourself and that you’ve given your children. I’ve never made aebleskivers, but I’m sure I would love them. Next time I see a pan, I’m going to have to buy it. We head to Tahoe tomorrow for, what is for me, a traditional snowy Christmas. Have a wonderful holiday, Lynda.
Thanks, Susan. Enjoy the snow and have a happy holiday!
Hi! Thank you very much for the recipie, so tasty!! I would like to ask you what you think about freezing the batter or the aebleskiver. We are two at home and we usually end up with way too many aebleskiver. Thanks!
Maria: You may certainly freeze aebleskiver. Cool them completely after cooking and store in a freezer bag. They may be frozen for up to 3 months. Reheat the aebleskivers in the oven before serving. – Lynda
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