Reviewed: Nov. 16, 2009

Great recipe! I like how the flavor by itself isn't super strong allowing it to be a medium for filling or toppings. I used a Lodge cast iron ableskiver pan, and wooden chopsticks to turn them with success. My experience with pancakes and waffles are limited so I wasn't sure on what heat setting on a gas stove so I used medium low and medium. I guess I'll experiment more with temperature and oil amount for the exterior texture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TXFoodie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2009

Best way to eat these is to fill them with sausage crumbles and Havarti cheese then top with maple syrup... AMAZING! In Denmark they sell these in the shops in bags frozen for convenience, not bad...but nothing like those made at home.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

If you've never had Aebleskivers you are missint out! Great recipe. I topped mine with a mixture of fresh/frozen strawberries and fresh whipped cream. A delight!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

heatherly

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

Just got an aebleskiver pan (cast iron) and used this recipe to try them out. We don't drink milk, so I subbed in vanilla soy milk + lemon juice for the buttermilk, and replaced one cup of flour with whole wheat. I also used Pam to grease the wells instead of oil or butter. The first batch stuck a bit, but the remaining 4 batches came out perfectly. I filled some with nutella and some with blueberry jam. My husband ate his with maple syrup, I ate mine with raspberry jam - delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauren J

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2009

These aebelskivers came out perfectly - light, fluffy and moist on the inside and slightly crispy on the outside. Thanks for a great recipe. I will definitely make them again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cook34

Cooking Level: Expert

Home Town: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

This is a favorite from my husbands family. we also put oil on a papertowel and rub each indention with that instaed of using so much oil. We also use a chop stick to turn these...works best! I added a small bit of vanilla and served these with warm ample syrup (I did not have powdered sugar)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CJ Speaks

Cooking Level: Expert

Home Town: Atlantic Highlands, New Jersey, USA

Living In: Navarre, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

This was soooo yummy. Hubby got an aebleskiver pan for Christmas so we tried this out. I had to make the batter, but he cooked it. It was a little hard to tell when it was time to flip (hubby likes to keep the fire too high, on everything). I found it easiest if we put some powdered sugar (we also used cinnamon sugar) in a gallon size baggie and shook the aebleskivers in the bags of sugar when they were done. Very light and yummy. Definitely use butter and brush the pan with butter instead of using oil.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

This batter tastes wonderful but DO NOT USE OIL in each indent...especially that much. I have the typical sized aebleskiver pan and they turned out to be a bunch of little grease balls..they aren't supposed to have so much of a fried texture. Use a little bit of butter instead, and make sure the pan isn't too hot (medium to low heat). Since mine is a heavy cast iron pan it retains the heat really well and it if you have the heat too high it'll cook them unevenly and can be a bit messy. GREAT recipe other than that though, we loved it!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Allison S.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

Super easy recipe for Sunday morning breakfast. Kids love it when I pur peanut butter in the middle of some and jam in others. I especially like lemon curd! Great little taste suprise. Ingredients are easily had at the home without shopping for anything special. Have them plain, with warmed maple sryup or dust with powered sugar (my personal favorite). Pans are not expense and Williams Sonoma sells them.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

shelle

Cooking Level: Intermediate

Home Town: Agoura Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

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?

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

marbear

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bestrachan

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Meadow Vista, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KERREGADOURY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Barbie Riddle

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2008

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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Jeni

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2008

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Greenville, Texas, USA

Living In: Appleton, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

adzuki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AZHULME

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jinshicoma

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VIRGOVICKY

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2007

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.

Was this review helpful? [ YES ]
2 users found this review helpful