Aebleskiver are Danish pastries traditionally served during holidays, with a crunchy outer layer and soft, fluffy core. They are made in a special pan and can be filled with apple slices or applesauce. The toppings vary, and the recipe can be varied with ingredients such as cardamom or cinnamon.
Aebleskiver are Danish pastries that are made by frying the batter in a special pan. They are traditionally served as a breakfast food during holidays such as Christmas. Some consumers compare them to pancakes, as the two foods taste similar. However, aebleskiver is almost spherical in shape, rather than flat, with a crunchy outer layer and a soft, fluffy core. Some people may be more familiar with this food in the form of “Danish pancakes,” which is sometimes how they’re translated to English speakers.
In Danish, aebleskiver means “apple slices,” and desserts are conventionally made with a filling of apple slices or applesauce. To prepare this food, indentations in a specially designed cast iron skillet are filled with butter and the skillet is heated until the butter begins to foam. The batter is poured into each indentation and allowed to cook on one side before being turned over to cook on the other. Some cooks turn the pastries a quarter of the way, with four turns to cook completely, while others prefer to cook each half separately. If you include infill, it is inserted before flipping the aebleskiver.
After baking, the golden brown pastries are made into a dish and covered in icing sugar, jam, fresh fruit and syrup. Each person is typically served several aebleskivers, as the pastries are quite small. In Norway, an even smaller version called poffertjes, or Norwegian puffballs, is available. Regionally, this food is also sometimes called krapfchen or merfeilles.
To make the kebab, sift together 1 cup flour, 1 tablespoon sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Beat two eggs together with one cup of buttermilk, then slowly mix the wet and dry ingredients. The interaction of the acid in the buttermilk with the baking soda will make them light and fluffy. You’ll need an ableskiver pan to make the pasta, although an egg poacher pan might work in a pinch. Liberally butter each indentation in the pan, heating over medium heat until the butter foams, and spoon in a dollop of the batter, turning when it begins to brown.
The toppings for this dish vary widely. The pasta itself isn’t heavily sweetened, so you can use sugary fruit and syrup without crushing consumers’ taste buds. You can plate the aebleskiver individually or serve them in a large bowl with a mound of toppings in the middle. Variations on the recipe include additions of ingredients such as cardamom, cornmeal, cinnamon, or a blend of buckwheat and plain flour.
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