How to make Aebleskivers....It's even
hard to pronouce but I hope to
show you how through this tutorial.
THE TOP PHOTO SHOWS YOU THE END
RESULT (or what we hope they will look like)
with a selection of my homemade jams: Straw-
Blueberry, & Strawberry/Blackberry..Ymmm!!
This is a family tradition. I hope my mom
is looking down & smiling about this wonderful
tradition she passed on to us & now to you &
your family. She was Norwegian (& was
raised by her Norwegian grandmother who
did not speask any English)
One of her favorite places was Solvang (a Danish
Community by Santa Barbara/Buellton area..
Calif.) where she got her pan (as well as I did)
According to Wikipedia, Aebleskiver
(Danish meaning apple slices, are traditional
Danish pancakes in a distinctive shape of a
sphere) They have been described as a cross
between a pancake & a popover... They are light
& fluffy & delicious with jams & confectioners
sugar or syrup & butter...
1 1/2 C. Flour
1/2 tsp. Baking Soda
1 Tbsp. Baking Powder
1/4 tsp. Salt
Beat together with a whisk or fork:
1 C. Buttermilk
1 C. Sour Cream
Below: are some of the dry ingredients (I only
had dry Buttermilk which when mixed with water
is the same as regular buttermilk) I hope that doesn't
confuse you...I should not have had the buttermilk
in the picture or sour cream.
Below: These are the dry ingredients: Flour, Baking Soda,
Baking Powder & Salt in a bowl.
Below: These are the wet ingredients: Buttermilk,
Eggs, & Sour Cream
Below: This is how it looks mixed together (dry
& wet ingredients)
Below: This is the original Aebleskiver Pan..
You can get the original in Solvang or probably
online...Now I see similar ones everywhere..but
I don't know if they heat the same or are as
heavy & sturdy as this one is..It should last a
To Make: Combine the dry & wet ingredients
until smooth..put 1/2-1 tsp. oil in each space in
the aebleskiver pan. (I tried several different
ways: Non-stick spray burnt them, not enough
oil made the outside mushy, butter would probably
burn) The Canola Oil worked well..
Heat the pan until Hot...You should hear
the oil sizzle...before adding the batter.
Below shows you how they bubble like
regular pancakes (when they are ready to be
This is the tricky part..The Solvang people
say to turn them in 1/4 turns..Which I have tried
to show you here in the following 4 photos.
You can turn them completely over the first
time but it will be a flatter sphere & not as
fluffly inside..It should be round all the way around.
My mother turned them with a knitting needle..I
found a wooden skewer grabbed it the best.
I have seened people use a fork to turn them as well.
look when done...Crisp on the outside &
soft/fluffy on the inside...
Powdered Sugar on top (either with a special
can for sprinkling or take a sifter..here is a smaller
sifter size for rolls & such)
melted butter & syrup....is your mouth