Laura's Famous Aebleskiver Recipe - Allrecipes.com
Laura's Famous Aebleskiver Recipe
  • READY IN 15 mins

Laura's Famous Aebleskiver

Recipe by  

"Traditional Danish breakfast treat that's a cross between a pancake and a popover. Made using a special aebleskiver pan. Often served during Christmastime. Serve with confectioners sugar sprinkled over top. Maple syrup or jam are also delicious! "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter.
  2. In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter.
  3. Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 5 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2010

I do not know anyone who eats them for breakfast, and I live in Denmark, Scandinavia. In the old days we came, a small piece of apple in the middle of the cake. Now uses many prunes. Just for fun, here is the letter "Æ" in Æbleskiver. Æble = apple

 
Most Helpful Critical Review
Jul 12, 2010

if you eat them without jam, jelly, or some type of syrup to sweeten them, they are bland & boring. Maybe I will try to use the pan with a better pancake recipe. The dogs enjoyed them greatly.

 

14 Ratings

Aug 05, 2009

This recipe was everything I was looking for -- straight forward and fool-proof. For years I had been "threatening" to make aebleskiver using my Norwegian great grandmother's pan that hangs on our beach cabin's kitchen wall. I didn't really know anything more about them than their name, and was always too intimidated by the project to actually follow through. Laura's recipe changed all that! These are easier to make than I'd imagined, and delicious. Making them twice in one week gave me the opportunity to try different fillings. I used applesauce in some, and whole freshly picked berries (Boysen, Tay, and blueberries) in others. My family liked them best unstuffed and then dipped in syrup, applesauce or whipped cream. Whipping the egg whites is imperative for success, and I used butter in the wells of the cast iron pan. Photos coming up soon. Thanks, Laura!

 
Oct 13, 2009

I don't own one of those special pans (even though I am of Scandinavian decent..how sad) and normally, that would discourage me...but no! I used the batter and made muffins! It totally works. I only made four servings but I baked them at 350 degrees for 13-15 min with the cups 2/3 full of batter. If I could do it again, I would bake them closer to 13...they came out a tiny bit dry but I had to kind of make it up as I went. Delicious. I prepared them with vanilla pastry filling inside, topped off with homemade whipped cream. A great, easy to make recipe you can do anything with.

 
Oct 13, 2009

I used to work for a Scandinavian shop where we served aebleskivers and recently went on a quest to find the pan and the perfect recipe. I found the pan on the discount end racks at Target and then found this recipe. I made the recipe as stated except added vanilla and had to make the buttermilk. I served them to guests with an assortment of toppings to choose from including butter, maple syrup, lingonberries, whipped cream, and of course applesauce, lavender! They loved it!

 
Apr 30, 2010

I had aebleskiver when I went to a scandanavian breakfast house and I was instantly in love. I wanted to make these at home and thus started my search for a pan and a recipe. I have tried this recipe a variety of ways: using "homemade buttermilk" and trying to whip egg whites in a plastic bowl (it doesn't work that great). What I really love to do is put bits of ground sausage and cheese, blueberries, or lil smokies in the pan after I've added the batter. I have tried many fillings, but these are my faves. Also, the recipe says to flip over once, but these should really be a round ball. These will be hard to make in a new pan, but the more butter and oil you use, the more seasoned it gets, the easier it will be.

 
Aug 11, 2009

These were delicious. Really cute, lovely texture, with a homey pancake flavor. Loved mine with fruit jam or syrup.

 
Oct 06, 2011

I had my doubts because this recipe just seemed too simple, but these turned out great! I didn't have buttermilk, so I used 1% milk and it worked well. I filled the cups full and they were much prettier than only filling 2/3 full. * * I used my Aebleskiver pan on my flat cooktop and it worked well. * *

 

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Nutrition

  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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