I've used this recipe once before and we really enjoyed it. When I was little, my grandmother's church would make these at the county fair and sell as their yearly fundraiser. She's passed on now, but my daughters love hearing the story of me helping sell them while we make our own. One question: Can this batter be made in advance and put into the frig? For how long and does it effect it at all?

Excellent recipe! First had these some 25 years ago in high school when a friend's mom made them. A couple of years later I fell in love with Solvang and bought a pan of my own. I've only made them sporadically over the years but this recipe is a keeper and will get these tasty morsels on our table more often!

We are not Danish but this is a family tradition and has been through my husband's life...we searched for a recipe to be perfect and this is it! His mom gave me the pan when we got married, and we have been trying to figure out the best recipe since. 9 years and we found it! Light fluffy and delicious! you can use EVOL too, it doesn't have to be butter, that is not true! Figure out what you like...we make some with fruit inside, some without, we have all kinds of toppings for dipping (sugar, cinnamon-sugar, confectioner's sugar, maple syrup, whatever we have on-hand)...just figure out what your family likes!

Great recipe! I would definately recommend dipping the hot aebleskiver in brown sugar.

Gluten-free flour conversion: 1/2 c white rice flour, 1/2 c cornstarch, 1 c brown rice flour, sifted together. No need for xanthan gum or guar. Everything else the same...I did also substitute soymilk soured with 1 tsp lemon juice for the buttermilk. This converted beautifully - the whole family didn't even realize it was gluten-free!

I made this recipe tonight- just like stated, except for the buttermilk I used 2 T vinegar and filled the rest of the measuring cup with milk. That is the only substitution I made- and they were fabulous! My dh bought a pancake puff for me and I looked around online for a few recipes. This one was what I was looking for and didn't disappoint!!! Not one person complained at all, they gobbled them up fast. I will definitely make this recipe again.

Fluffy and tastes great. Simple ingredients always on hand. I use the powdered buttermilk. Filling: tart cherries or blueberries. I have tried several recipes for aebelskivers and this is the best.

This is a good recipe for a dish that we've been making for years. I would suggest that you don't use a fork to do the turning, as it rips the Aebleskiver. A skewer or knitting needle has done the job for years for the Danes, so why change? Once you get the hang of it, you'll be flipping these over in record time. Also, butter gives these a much better taste and texture than oil....oil is too greasy for something this delicate and sweet.

Turned out well. Easy to flip. Next time I'll experiment with fillings...including maybe some red bean paste for a Korean flair. Recipe is not sweet as is, so a sweet-type filling would be good.

so tender and light. not quite a donut, not quite a pancake, not quite a muffin. we ate ours with powder sugar, strawberries and whipped cream. the little balls are so cute and the batter is so easy to make.

A boyfriends mom introduced these to me first by making breakfast for us one day. I talked about them so much that my mom bought a pan for me on a trip to Solvang in Calfifornia. Since then (about 8 years or so), I made them every time we had company, and now I make them at least once a month for my boyfriend and I. If you don't have buttermilk, the boxed buttermilk pancake mix works well to. I use a long wooden skewer for turning, forks never worked out right for me. It's try adding a piece of sliced fruit in the center before turning. Break them open when still hot and your favorite toppings melt into yummy gooiness. My favorite toppings are butter, peanut butter or Nutella, my boyfriend loves cream cheese in his.

Never use oil, only butter in the pan. The name in danish is Æbleskiver which means Appleslices (I know they're not slices, but that's the name). So if you want to make them like we do in Denmark, and always have done, you need to put a piece of apple in every one of them. When they're done cooking on one side put a small piece of skinless apple in to the middle, turn them around with a knitting needle to finish cooking them on the other side. You can also use applesauce instead. Time to eat them, dip them in your favorite jam (we use jam from nordic berries like strawberry, my favorite), then dip them in icing sugar, eat and enjoy. We're not only eating them at Christmas but at any occasion. More traditional Christmas cookies are ``Klejner (don't know what to call them in english)´´ and ``Pebernødder (peppernuts)´´. I'll post recipes later.

Outstanding recipe!! I tried this with some twists you may like. I left the basic recipe intact as it's perfect. I put about a teaspoon of oil in each well of the pan instead of a tablespoon. I then caramelized some apples in a saute pan. I added the diced apple chunks to the batter after I poured it into the monk pan (abelskiver pan). I also made some with ham and cheddar, havarti, chocolate chips. Simply add whatever additional ingredients you like after you pour the batter in the wells of the pan (sprinkle them on top of the wet batter). Then let them cook per the recipe and flip and cook the other side. This is by far the best recipe I have tried for these treats!!

I've had very good results using this recipe. I think beating the egg whites and folding them in is what makes the difference. My daughter loves making these and does a better job turning the 'skivers than I do!

My husband had an aebleskiver pan when we were married and I've been hooked ever since. We eat them with syrup, jam, pudding, or just about anything.

I was looking for an aebleskiver recipe with buttermilk and this fit the bill. I substituted applesauce for the butter and then used butter instead of oil in the pan. Worked great. I also filled mine with a bit of jam. Not sure about using two tablespoons of batter for each one. I used one tablespoon for each and they were the perfect size.