Æbleskiver - Danish pancake balls

Danish pancake balls - æbleskiver

Danish pancake balls - æbleskiver

Æbleskiver (20 pancake balls)


250 g all purpose wheat flour

1/4 tablespoon salt

1/2 tablespoon baking soda

1 tablespoon vanilla sugar

4 dl butter milk

100 g melted butter

3 eggs

1 tablespoon sugar


How to make the batter

Separate the egg whites and yolks in separate bowls.

Whisk the sugar and egg whites fluffy and stiff in a separate, dry bowl.

Mix the egg yolks, all-purpose flour, baking soda, salt and vanilla sugar together in another bowl.

Add the buttermilk to the dry ingredients and mix it with a hand mixer until the batter is uniform.

Melt the butter and let it cool off for a while, then add it to the buttermilk mixture while whisking.

Use a wooden ustensil to mix the stiff eggs whites in the batter.


You need a pancake ball pan for frying. You can order a pan online, if you can’t find one in your local store.

The pan should be heated at medium heat and a small piece of butter should be added in each hole. Fill the holes 3/4 with the batter.

Once the batter starts to get firm, you can turn the pancake balls over with a fork or a wooden stick. When the pancake balls have a solid surface, you can turn them regularly so they get an even crust.


To be served with jam and sugar

Æbleskiver in the making

Æbleskiver in the making