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Æbleskiver (Danish Spherical Pancakes)

Æbleskiver (Danish Spherical Pancakes) — a recipe, 9 ingredients.

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 egg whites
  • 2 cups (480 ml) all-purpose flour
  • 2 teaspoons (10 ml) baking powder
  • 1 tablespoon (15 ml) white sugar
  • ½ teaspoon (5 ml) baking soda
  • ½ teaspoon (5 ml) salt
  • 4 tablespoons (60 ml) butter, melted
  • 2 cups (480 ml) buttermilk
  • 1 cup (240 ml) vegetable oil, for frying
Make it lactose-friendly
  • 4 tablespoons (60 ml) butter, melted → plant butter, ghee (mostly lactose-free), or olive oil
  • 2 cups (480 ml) buttermilk → lactose-free milk + 1 tsp lemon juice per cup

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Beat the whites until stiff.
  2. Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
  3. Put about 1 tablespoon (1 tbsp) of vegetable oil in the bottom of each æbleskiver pan cup and heat until hot. Pour in about 2 tablespoons (2 tbsp) of the batter into each cup.
  4. As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90°. This will give them a perfect ball-shape. Danish cooks use a long knitting needle, but a fork will work.
  5. Continue cooking, turning the ball to keep it from burning.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0