Born in Denmark, my Grandma immigrated to the United States with her family at the tender age of two. A wonderful wife, mother and grandmother, one of her greatest joys was cooking for family and friends. Family gatherings were often centered in my grandparent’s warm and inviting kitchen that overlooked their fragrant orange tree and a beautiful garden of daisies, one of my Grandma’s favorite flowers.
My Grandma was well-known for her many delicious dishes that included a variety of traditional Danish cuisine. Aebleskiver, or Danish pancake balls, were always a family favorite. This recipe comes from the cookbook, For Danish Appetites by Lyla G. Solum.
For this recipe, you will need to use an aebleskiver pan which is available at a variety of cooking stores or online.
Danish Aebleskiver (Pancake Balls)
2 cups buttermilk
2 cups flour
2 eggs, separated
2 teaspoons baking powder
1/2 teaspoon salt
*1 teaspoon baking soda
2 tablespoons sugar
4 tablespoons melted butter
* the recipe calls for 1/2 teaspoon baking soda, but our family always used a full teaspoon, sometimes even 1 1/2 teaspoons
* I prefer to use all organic ingredients
-Separate the eggs and with a stand mixer, hand mixer or wire whisk, beat the egg whites until stiff.
-With a wire whisk, combine all other ingredients until batter is smooth. Gently fold in egg whites.
-Over medium heat, put about one tablespoon of oil (I use coconut oil) in the bottom of each aebleskiver pan cup. When the oil becomes hot, put enough batter in each cup so that it barely comes to the top. Too much batter will make the aebleskiver difficult to turn.
-When you notice bubbles around the edge and towards the middle, it’s time to start turning the aebleskiver. Danish cooks would typically use a knitting needle to turn them, but a fork works well, too!
-Continue to let the aebleskiver cook, turning often to prevent burning. When a toothpick comes out clean from the center, remove it immediately.
-Aebleskiver are traditionally served warm with jam or maple syrup and sprinkled with powdered sugar.
Enjoy, and as my Grandma used to say, “C’mon, you can eat one more!”
A treasured photograph —