Monday, December 3, 2012


I was first introduced to these delightful little Danish Balls when I lived in Spokane.  There was a great little European Breakfast place that we loved which had these on the menu.  A few years ago I stumbled across the pan for them at a Lodge Outlet in North Carolina and have tried a few recipes.  This is my husbands favorite one.  I think they are supposed to be a dessert, but they are a fabulous breakfast.

These are a little tricky to get right the first time, but after a few batches it gets easier!

Aebleskiver Pan

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2 egg whites
2 cups all purpose flour
2 tsp baking powder
1 Tbsp white sugar
1/2 tsp baking soda
1/2 tsp salt
2 egg yolks
4 Tbsp butter, melted
2 cups buttermilk
1 cup vegetable oil (I use nonstick cooking spray) for frying

1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak.  Set aside. Preheat your pan over medium heat on a large burner.  (Depending on how your stove cooks you may need to increase to medium high)

2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter, and buttermilk at one time and mix until smooth.  Gently fold in the egg whites last.

3.  If using oil put about a Tbsp in the bottom of each aebleskiver pan cup or spray with non-stick spray.  Pour in a heaping 2 Tbsp of the batter in each cup.  It should be almost to the very top of the cup if it is too low they won't be nice pretty balls.  When they start to bubble around the edges use a fork, toothpick, or wooden skewer to turn about a quarter turn.  Place the skewer right down the side of the cup and pull upward turning the ball and allowing the batter to run down into the pan forming the next part of the ball.  Your skewer will get gooey.  Continue cooking, turning the ball to keep it from burning until done.  Spray each cup again before starting another batch.

We like to cut up apples or pears into very small dices and add to the batter.  It takes a little longer to cook, but the addition is fantastic!  You could add cinnamon or other spices to your taste.  The runnier the fruit the longer it will take to cook.

These are wonderful sprinkled with powdered sugar.  My boys love to dip them in syrup, and my husband likes them with jam.

The original recipe comes from
Aebleskiver by Lisa G.

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