Æbleskiver (Danish Pancake Balls)
Fluffy, spherical Danish pancakes studded with apple and dusted with powdered sugar. A beloved Scandinavian treat that's crispy outside and custardy within.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 whole large eggs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon cardamom, ground
- 2 tablespoons butter, melted
- 1 medium Granny Smith apple
- 3 tablespoons powdered sugar
- ¼ cup jam (lingonberry or apricot, optional)
Instructions
- 1
Peel the apple using a vegetable peeler, then use a chef's knife to cut the apple in half from top to bottom, cutting through the center.
- 2
Cut each apple half lengthwise into thin slices, about 1/8 inch thick, so they bend slightly without breaking. Discard the seeded center.
- 3
Cut each apple slice crosswise into pieces about 1 inch long — roughly the size of a postage stamp — and place in a small bowl.
- 4
Pour the flour, milk, and melted butter into a medium mixing bowl.
- 5
Crack the eggs into the same bowl, add the sugar, baking powder, and cardamom.
- 6
Whisk everything together until smooth and no lumps remain — about 1 minute — then let the batter sit for 5 minutes.
- 7
Set the æbleskiver pan over medium-high heat for 2 minutes, then lightly brush each hemispherical cup with melted butter until glistening.
- 8
Pour the batter into each cup until three-quarters full — about 2 tablespoons per cup — leaving room for the apple and final filling.
- 9
Drop 3 to 4 apple pieces into the center of each filled cup, pressing gently so they sink partway into the batter.
- 10
Cook for 2 minutes over medium-high heat until the bottoms are golden brown and firm when you gently shake the pan — you'll hear a faint sizzle.
- 11
Using a wooden skewer or thin metal tool, insert it under the rim of one æbleskiver at a shallow angle and roll it halfway over to flip it inside the cup.
- 12
Flip each remaining æbleskiver the same way, rolling it slowly until the uncooked side faces down and it sits rounded-side up in the cup.
- 13
Cook for another 2 to 3 minutes until the newly exposed surface turns golden brown and the æbleskiver bounces slightly when you gently shake the pan.
- 14
Remove each finished æbleskiver with the wooden skewer or a small fork and transfer it to a serving plate.
- 15
Dust all the æbleskiver generously with powdered sugar using a fine-mesh sieve held a few inches above the plate.
- 16
Serve warm, passing jam on the side in a small bowl for dipping if using.
Tools you’ll need
- æbleskiver pan (7-cavity cast iron)
- medium mixing bowl
- whisk
- chef's knife
- vegetable peeler
- wooden æbleskiver skewer
- small bowl
- fine-mesh sieve
- serving plate
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