“Katya, it’s too early to make them! Danes would think you are crazy…” laughed my friend from Denmark, when I shared a picture on Facebook. A Christmas treat in Denmark, this wonderful pancakes can be enjoyed any time of the year in Texas, I say!
Æbleskiver are traditional Danish pancakes. The name in Danish means “apple slices.” But because they are spherical, it makes more sense to think about them as apple-shaped pancakes.
Aebleskiver are solid (not hollow inside). They are light and fluffy, and can be plain or stuffed. My favorite stuffing are raspberries. I serve plain Aebleskiver with caramel sauce and/or fruit syrups.
I tried different recipes, including special just-add-water pancake mixes. One day, I tried cooking classic American pancake batter in the Aebleskiver pan. It was perfect — the best taste and texture, beautiful golden skin with lacy markings, stable shape. Since than, this was the one and the only recipe I used for my Aebleskiver breakfasts.
This batter recipe is a great basis for making attractive Aebleskiver. But heating the pan to the right temperature is critical. Too hot — three-dimensional pancakes won’t be cooked all the way through; not hot enough — they won’t keep their shape. Make sure the pan is hot before you pour the batter in it.
Traditionally, Aebleskiver are turned with knitting needle. I use a chopstick at the beginning and a bamboo skewer for the final turning, when pancakes need to be poked. When cooking stuffed Aebleskiver, stuff them before the last two turns. See Recipe Notes below for instructional video by Krunch_Time.