If you visit Denmark around Christmas time, you will, with- out a doubt, run into what we call Æbleskiver – also known as Danish Pancake balls. These are delightful small fluffy pancake balls, baked on a special frying pan (Æbleskivepande) with 9 holes, where you pour your batter into.
These pans are available to buy in a normal hardware store here in Denmark, but if you live abroad, have a look and see if you can find one in a thrift shop or perhaps even here.
Æbleskiver were originally made with apple slices, or apple puré inside – which is why they are called ‘Æbleskiver,’ but to- day people usually omit the apple. You can find very tasty, and adequate Æbleskiver in any Supermarket from November and onwards, but trust me, these homemade ones are much better.
Today I have been lucky enough to share the delicious Æble- skive recipe belonging to a fantastic photographer and Chef – Søren Staun who blogs on Chef’s Season. Søren says that Christmas is “The Festival of Hearts and this recipe has everything your heart desires”. I couldn’t agree more.
5 dl buttermilk, 2 eggs, 1 tbsp sugar, 300 g flour, 60 g marcipan, 1 tsp cardamom, 1 tsp cinnamon, 1 tsp bicarbonate of soda, 1 dash of salt butter (for cooking), Nougat – to put inside each æbleskive – around a peasize in each.
- Mix your sugar, eggs, and buttermilk in a large mixing bowl and mix well.
- Add marcipan and mix until smooth and even.
- Add your spices, bicarbonate of soda, and flour and mix well – until all the flour has dissolved.
- Put your ‘Æbleskive fryingpan’ on the hot stove and add a small bit of butter into each hole in the pan (this is to be done each time) Fill with batter – half way in each hole.
- Immediately add your nougat to the middle of the Æbleskive, and turn them when the bot- tom half has cooked – this is easily done with a skewer.
- Continue until you have used all of your batter.
- Serve your Æbleskiver with jam, castersugar and ordinary sugar – you almost use the Æbleskive to scoop it all up from the plate.
- ENJOY your æbleskiver – these are simply delicious.
Thanks Søren for your delicious recipe.