Part of the fun and adventure of traveling is trying new food from around the world. But you don’t have to leave your home to try international specialties. Thanks to the storehouse of cookbooks available and the internet (here’s looking at you Pinterest!) we have access to lots of delicious food from far off places. Today I’d like to share one of those with you! It’s called Aebleskiver and it’s a puff pancake recipe from Denmark. My mom had these at the Danish festivals during Christmas at her church growing up and passed on the fun (and the recipe) to me.
(While these puffs use normal ingredients you probably already have, they do require a special pan. You can find some at the ever trusty Amazon here.)
Aebleskiver Recipe
3 eggs, separated
2 cups lowfat buttermilk
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 cups flour
1/2 teaspoon baking soda
Separate the eggs (set the yolks aside) and beat the egg whites until stiff. The stiff egg whites help the balls to be light and puffy so don’t skimp on this step!
Sift the dry ingredients then mix in the egg yolks and buttermilk. Fold in the egg whites. If you’re not using a non-stick pan for the Aebleskiver, add 4 tablespoons of melted butter.
(If you don’t know how to fold batter – swoop your spatula around the inside of your bowl and bring up a little batter from underneath and gently scoop or lay it on top. This is important because you want to keep the airiness of the egg whites that you’ve taken so much time, and maybe muscle power, to beat!)
Preheat your Aebleskiver pan on medium heat. Grease each cup with butter, oil, or spray. (Otherwise they’ll stick and won’t flip well!) Pour about 2 tablespoons of batter into each cup. I use a cookie scoop so they all have the same amount of batter and it’s less messy.
Depending on the heat level they’re on, it’ll take about 1-2 minutes to cook per side. When the first side is done, flip them over quickly using either a toothpick, knitting needle, fork, or chopsticks. I prefer chopsticks. 🙂 Push down the edge of the pancake on one side and with the other chopstick (or utensil of choice) flip it over and push it into place. (Don’t let it scare you – the more you do it the easier it gets!)
When both sides are golden brown – put them on a plate and enjoy!
They’re traditionally served with jam and powdered sugar. Or you can eat them with maple syrup. Or my new favorite – with a dollop of Nutella on top! You can also have fun with the recipe and add other ingredients like vanilla extract, almond extract, or mini chocolate chips.
And if they don’t come out in perfect little spheres – that’s okay! They still taste delicious!
I hope you have fun and try Aebleskiver for yourself! Let me know if you try them and what you like to eat with them! And in case you want to print the recipe out – here it is again without all the pictures.
Aebleskiver Recipe
3 eggs, separated
2 cups lowfat buttermilk
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 cups flour
1/2 teaspoon baking soda
Separate the eggs (set the yolks aside) and beat the egg whites until stiff. The stiff egg whites help the balls to be light and puffy so don’t skimp on this step!
Sift the dry ingredients then mix in the egg yolks and buttermilk. Fold in the egg whites. If you’re not using a non-stick pan for the Aebleskiver, add 4 tablespoons of melted butter.
(If you don’t know how to fold batter – swoop your spatula around the inside of your bowl and bring up a little batter from underneath and gently scoop or lay it on top. This is important because you want to keep the airiness of the egg whites that you’ve taken so much time, and maybe muscle power, to beat!)
Preheat your Aebleskiver pan on medium heat. Grease each cup with a butter, oil, or spray. (Otherwise they’ll stick and won’t flip well!) Pour about 2 tablespoons of batter into each cup. I use a cookie scoop so they all have the same amount of batter and it’s less messy.
Depending on the heat level they’re on, it’ll take about 1-2 minutes to cook per side. When the first side is done, flip them over quickly using either a toothpick, knitting needle, fork, or chopsticks. I prefer chopsticks. 🙂 Push down the edge of the pancake on one side and with the other chopstick (or utensil of choice) flip it over and push it into place. (Don’t let it scare you – the more you do it the easier it gets!)
When both sides are golden brown – put them on a plate and enjoy!
They’re traditionally served with jam and powdered sugar. Or you can eat them with maple syrup. Or my new favorite – with a dollop of Nutella on top!
