Aebleskivers (aka Danish Pancakes)

So after an extended absence, I am back.  Had surgery, recovered, life happened and I don’t have a very good excuse for not blogging.  It’s not like I’ve stopped cooking or canning.  In fact, just tonight I made alfredo sauce from scratch, which sounds impressive unless you know how simple it really is.  However, my proudest recent accomplishment lately (well one of them, I also made chocolate truffles that I’m pretty proud of) was making aebleskivers.  In case you don’t know, aebleskivers are essentially Danish pancakes that are spherical in shape.  They require a special pan (preferably cast-iron) to make and take a bit of finesse to turn, but aren’t too difficult.


Despite being of Danish and Swedish descent (my paternal grandmother was 100% Swedish and paternal grandfather was 100% Danish), I was first introduced to aebleskivers in 2008.  I went to a local Scandinavian Festival, which I quickly discovered was mostly just an excuse to pig out on Swedish meat pies, aebleskivers and other yummy treats.  Needless to say, it is my kind of festival and I haven’t missed a year since.  For $3 and usually a 30 minute wait in line, I can get 4 aebleskivers with a small side of the mythical norseberry jam (really just a mixed berry) every August.  That is not nearly often enough.

I visited my parents for Thanksgiving and one of our Black Friday stops was at the locally-owned kitchen store.  I could spend hours and hours just poking around in there, oohing and aahing over all the stuff.  To my surprise, they had not one aebleskiver pan, but 3!  And an aebleskiver cookbook!  Sold and sold!  Actually, I bought myself the pan and my mom generously bought the cookbook as an early Christmas present.  The very next morning I decided to make us all aebleskivers for breakfast.  I just used the basic batter recipe and didn’t try to fill them as I wanted to figure out how to turn them and how long they cooked before adding another level of complexity.  As it turned out, my parents didn’t have skewers, so I improvised with a knitting needle to turn them.


I made some again this weekend.  I used the same basic batter again, but this time used metal skewers, although the knitting needle worked just fine, too.  Next time I make these I feel confident enough cooking them that I will break open the apple pie filling that I made earlier this fall and fill the aebleskivers with some yummy apple goodness!  They re-heat well, so I had aebleskivers this morning and some left over for tomorrow, too!  I am not sorry I bought this pan and I can’t wait to try some of the other recipes in this book.  There are recipes for savory aebleskivers (think cheese and herb!)  as well as a molten chocolate one that sounds heavenly.