tovlakas 1

"These delicious little Danish treats resemble donut balls. When my grandparents first moved to California, they visited a small town called Solvang where they were introduced to the aebleskiver. It's been in the family ever since, and is definitely a favorite breakfast treat! You will need to get the special aebleskiver pan for this; I would suggest googling "aebleskiver pan"."
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20 min 8 servings yields 36-48 balls
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

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  1. Combine all of the dry ingredients in a large mixing bowl, and stir with a fork until evenly mixed.
  2. Add in the buttermilk, egg yolks and melted butter and mix until the batter is of a smooth consistency.
  3. Gently fold in the egg whites. Note: Do not beat them into the batter or the balls will not form correctly!
  4. Place your aebleskiver pan on the stove and turn the heat to medium.
  5. Once the pan is hot, pour about 1.5 tbsp of oil into each cup. Note: the first batch requires a little more oil than the subsequent batches. Once the pan is nice and coated, you will notice the aebleskivers sticking a lot less, and can use about 1 tbsp of oil instead.
  6. Let the oil heat up, but not to smoking, and then spoon enough batter into each cup to fill them approximately half-way. Resist the urge to fill them all the way up, as this will cause a big mess.
  7. Using a large metal knitting needle or a fork, play with the edges of the balls once they start to cook to start separating them from the sides of the cup.
  8. Once the edges are evenly cooked to a golden brown and can be separated from the sides of the cup, use the utensil to flip the ball over, allowing the uncooked batter to form the remainder of the ball.
  9. Keep rotating the balls little by little in their cups until they are a rich golden brown all over, and then take them out and place them on a cooling rack.
  10. Put more oil in each cup, and repeat the process until you have used all the batter (the default recipe size yields approximately 6 batches).
  11. You can start adding the toppings to the balls that are cooling while the new batch is cooking. Just shake a bit of powdered sugar over them, and then serve them up while still hot. If you let them get cold, they won't be nearly as good. These are kind of a "serve them as you mak
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