Æbleskiver (Danish Pancake Balls)
Fluffy, golden Danish pancake balls traditionally served warm with jam and powdered sugar. A Scandinavian breakfast treat that looks impressive but uses simple pantry ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- 3 large eggs
- 1 cup whole milk
- 2 tablespoons sugar
- 1.5 teaspoons baking powder
- 4 tablespoons butter
Instructions
- 1
Whisk together flour, sugar, and baking powder in a large bowl, stirring until no lumps remain.
- 2
Crack eggs into a separate bowl, add milk, and whisk vigorously until the mixture is smooth and pale, about 60 seconds.
- 3
Pour the egg mixture into the flour bowl and stir until just combined — the batter will be lumpy and thick, like pancake batter.
- 4
Place the æbleskiver pan on the stovetop and set heat to medium-high. Add 0.5 teaspoon butter to each of the 7 holes.
- 5
When the butter is melted and shimmering (about 1 minute), fill each hole halfway with batter using a ladle or measuring cup.
- 6
Cook for 2 to 3 minutes until the bottoms turn golden brown and look crispy at the edges, watching for a color change.
- 7
Using a wooden skewer or knitting needle, poke the ball to catch the uncooked top edge and roll it 180 degrees to expose the raw side to heat.
- 8
Cook for another 2 to 3 minutes until this second side also turns golden brown and the ball looks fully cooked.
- 9
Transfer the finished balls to a plate lined with paper towels to drain excess butter — they should be fluffy inside with a crispy exterior.
- 10
Repeat steps 5 through 9 with remaining batter until all 7 holes are refilled and cooked — you will make about 2 to 3 batches.
- 11
Dust the warm æbleskiver generously with powdered sugar and serve immediately with jam or preserves for dipping.
Tools you’ll need
- æbleskiver pan (7-cavity)
- large mixing bowl
- separate bowl
- whisk
- ladle or 0.25-cup measuring cup
- wooden skewer or knitting needle
- paper towels
- small spoon
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