An aebleskiver is something you should definitely sample when you’re in Denmark. Well, make that half a dozen as these are delectable.

Although they are often eaten at Christmas, they’re also popularly sold at summer fairs and other events so no matter what time of year you’re visiting, you should be able to sample them.

An aebleskiver is, for want of a better description, a hollow ball – a pancake ball. You can make them yourself at home if you sample them on Denmark and feel that your life will only be complete with aebleskivers regularly in your life. They are really quite easy to make too.

Although they are traditionally Danish, and thus taste better in Denmark than anywhere else, the Danes have travelled far and wide over the centuries and this means that the special aebleskiver pan that you’ll need to successfully create these wonderful pancake puffs are available in most countries of the world and can be bought easily from Amazon – see below.

They’re served in a variety of ways, normally as a dessert. Although you will occasionally find them with savourty fillings of dips, they are truly delectable when served with sweet accompaniments.

The video below shows how easy it is to make these. Here’s how:

You’ll need:

2 egg whites
2 cups (480 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 tablespoon (15 mL) white sugar
½ teaspoon (5 mL) baking soda
½ teaspoon (5 mL) salt
4 tablespoons (60 mL) butter, melted
2 cups (480 mL) buttermilk
1 cup (240 mL) vegetable oil, for frying

Then, here’s how you’ll proceed:

Beat the whites until stiff.
Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
Put about 1 tablespoon (15 mL) of vegetable oil in the bottom of each æbleskiver pan cup and heat until hot. Pour in about 2 tablespoons (30 mL) of the batter into each cup.
As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90°. This will give them a perfect ball-shape. (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.





JJ is originally from the UK and has lived in South Florida since 1994. She is the founder and editor of JAQUO Magazine. You can connect with her using the social media icons below.

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