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Laura's Famous Aebleskiver

Laura's Famous Aebleskiver

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Laura

Traditional Danish breakfast treat that's a cross between a pancake and a popover. Made using a special aebleskiver pan. Often served during Christmastime. Serve with confectioners sugar sprinkled over top. Maple syrup or jam are also delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter.
  2. In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter.
  3. Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.
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Reviews

Lækker-mad
42
1/29/2010

I do not know anyone who eats them for breakfast, and I live in Denmark, Scandinavia. In the old days we came, a small piece of apple in the middle of the cake. Now uses many prunes. Just for fun, here is the letter "Æ" in Æbleskiver. Æble = apple

squawk93
41
8/5/2009

This recipe was everything I was looking for -- straight forward and fool-proof. For years I had been "threatening" to make aebleskiver using my Norwegian great grandmother's pan that hangs on our beach cabin's kitchen wall. I didn't really know anything more about them than their name, and was always too intimidated by the project to actually follow through. Laura's recipe changed all that! These are easier to make than I'd imagined, and delicious. Making them twice in one week gave me the opportunity to try different fillings. I used applesauce in some, and whole freshly picked berries (Boysen, Tay, and blueberries) in others. My family liked them best unstuffed and then dipped in syrup, applesauce or whipped cream. Whipping the egg whites is imperative for success, and I used butter in the wells of the cast iron pan. Photos coming up soon. Thanks, Laura!

Jennifer Stevens
26
10/13/2009

I don't own one of those special pans (even though I am of Scandinavian decent..how sad) and normally, that would discourage me...but no! I used the batter and made muffins! It totally works. I only made four servings but I baked them at 350 degrees for 13-15 min with the cups 2/3 full of batter. If I could do it again, I would bake them closer to 13...they came out a tiny bit dry but I had to kind of make it up as I went. Delicious. I prepared them with vanilla pastry filling inside, topped off with homemade whipped cream. A great, easy to make recipe you can do anything with.