This fall I met Chad and his partners at the Mill City Farmer’s Market in Minneapolis. My co-author and I did a bread presentation from our book Artisan Bread in Five Minutes a Day. When I came off the stage, there was Chad and these funny round pans, which were filled with little cakey spheres. I’m not sure what pastry rock I have been living under, but this site was completely foreign to me. I had to run off to do a wedding cake that day so I couldn’t stay to see Chad’s explanation or try one of these donut/dumpling/cake/crepe like creations. The following week I went back to find him and his spheres and found out they were called aebleskivers. Here’s what I learned:
They are a traditional Danish treat. The recipe they serve at Aunt Else’s has been in the family for over 100 years. They fry them in cast iron pans made just for this purpose. (I must say I’m in love with this pan and WILL find additional uses for it!) The perfectly patinaed pans they use at the Farmer’s Market have been passed down in the Andersen & Henriksen family for generations. They were given to the current owners by none other than Aunt Else, along with the family recipe. They won’t share the secret recipe, but they do sell an organic whole wheat Aebleskiver mix and the pan, so you can make your own! Chad and his partners, after I spent the better part of a morning watching them in action at the market, they agreed to give me a pan and some of their mix to try out. My kids and I loved them so much that I want to share it with you!
They are so simple to make, even my 7 year old son was able to master the Aebleskiver, with lots of stove top supervision! Just follow the instructions on the bag for mixing the batter, then
heat the pan over medium-low heat. Drop a 1/2 teaspoon of neutral flavored oil in each of the wells.
Fill each well about 3/4 of the way full with the batter.
Let them cook until they start to bubble just a little, or until you see them turning golden on the edge.
With a chop stick or a skewer, turn the Aebleskiver by pushing down along the side of the well and scooping the batter up slightly. Turn it 1/4 and let it cook again. If the Aeblskiver is ready to turn this will be quite easy. If you have to fight it to turn than give it another few seconds to cook. Like anything, it may take a couple of skivers to get comfortable. Just keep in mind that my 7 year old can do it, no problem! 😉
After you have turned them all, then start back at the first one and give them another 1/4 turn. It is traditional to put a slice of apple in the center at this point. Aebleskiver means “apple slice,” but you can put anything you like in there. We’ve tried ham and cheese, chocolate, pears, cherry jam, sausage, bacon, bananas. Go crazy!
Repeat until they are completely cooked. You can poke one with a skewer to make sure they are all the way done through. Pick them up with a pair of tongs and repeat!
My friend Sue Zelickson, the Minneapolis Food Maven, was at the market and she enjoyed Aunt Else’s Aebleskivers with me! They serve them dusted in powdered sugar with a few different flavored syrups or preserves.
Several people have asked me what products they should put on their Christmas wish lists this holiday, here are my ultimate must haves in your kitchen to bake breads and pastries! And my camera equipment, for those of you that can’t bake without taking pictures of your food. It happens to the best of us! Am I missing anything??? What is your favorite piece of equipment?
Breads:
Artisan Bread in Five Minutes a Day – But you knew I’d say that! 😉
Baking Stone
Pizza Peel
Oxo Good Grips Pastry Scraper
Taylor Oven Thermometer
Round Storage Container 6 Quart Clear
Escali Measuring Scale
Pastry:
KitchenAid 5-Quart Stand Mixers
Spatula Set – different sizes for different jobs
Nonstick Silicone Baking Mat
Microplane Grater/Zester
Wüsthof Le Cordon Bleu 10-Inch Serrated Super Slicer
Piping Bag – Featherweight – 18″
Pastry Tip Set
PASTRY BRUSH SET
8 by 3-Inch Round Cake Pan
Marble Rolling Pin I like the weight of this pin and that the marble stays cool
The Simple Art of Perfect Baking
Baking with Julia Savor the Joys of Baking with America’s Best Bakers
Cookwise and BakeWise:– food science made fun!I love cookwise and have just started reading bakewise. I’m loving the food science more than the recipes.
On Food and Cooking: The Science and Lore of the Kitchen
Photography:
Canon Digital Rebel XSi Camera with 18-55mm Lens (Black)
Canon EF 50mm f/1.8 II Camera Lens
Happy Holidays and I hope you get everything on your wish list!
***Here is a nice piece that Rick Nelson did recently on my Granny’s Brown-Butter Shortbread Cookies for the Star Tribune Website. He used a picture of me from 8 years ago when I was pregnant with my youngest son, the Aebleskiver maker I mentioned above! 😉
Thanks for all of the great recipes; I just ordered your new cookbook.
Thank you Earl! 🙂
Zoë
I have your book; it’s the greatest bread book of all time.
Thanks for making wonderful bread bakers out of us folks that love fresh bread but don’t have the time or healthy hands for kneading and etc. Earl
Wow…these look like Japanese Takoyaki! They’re made the same way, only that takoyaki is savory and its made with octopus and some other Japanese ingredients. I love takoyaki! These are like a sweet version. Haven’t tried them before but they look yummy ^^
Hi Zoe: Luv those things~! Did you ever find out if you can use the pan on a smooth-top cooktop~? I’d be in heaven~!! Yummmmmmmmmmmm~!!
Regards,
Mickie
I remember making this with my grandmother on her wood stove. She was Swedish, but married a Dane. We ate them for breakfast,but our Danish relatives consider them dessert. Now I make them with my grandkids.
My daughter loved “pancake pops” as she heard them called on TV. She memorized the commercial, and we hear bits and pieces now and again. We’re borrowing the pan from my sister, but would love to have one of our own to make “the perfect finger food!” Thanks.
Made these this past christmas for christmas morning breakfast. Such a treat! A memorable breakfast that is sure to be our new tradition!!
I am Danish and grew up on æbleskiver. I think most homes in Denmark has one of these pans, although frozen ones are increasingly popular.
Most people don’t put apples in them anymore, but they are tasty with them.
My grand mother used to make the best I have ever tried. She used a yeast batter with a pinch of cardamom. The grease was pork lard, with them being pork farmers and all. My cousins and I would go crazy filling ourselves up on them.
Gave each of my children 8 a pan for Christmas this year. I have fun with it and learning new things each time I mix and fix a muffin treat. The girls are all learning and having fun also.
I AM SO EXCITED TO TRY THESE. I HAVE 2 GRANDCHILDREN, AND I KNOW THAT THEY WILL JUST LOVE THESE BITE SIZED PANCAKES, WITH THE SURPRISE INSIDE. IT IS SO IMPORTANT TO HAVE MEMORIES OF THOSE FAMILY MEMBERS WHO LOVE TO COOK AND SHARE WONDERFUL TRADITIONS WITH THE NEXT GENERATION. THANKS FOR THE IDEA
MAMA
Thanks for your website.
I’ve had “tangle britches” when I was a kid,but these were cooked in oil.
Aebleskivers seem the same consistancy but cooked on top.
Can’t wait to try these.
Jim
I have been celebrating the danish culture for years with some friends who lived there for years. When they returned to america we began what we Danish Dinner. Our desert for this dinner is Aebleskiver. I love them they are so good and you can never eat enough of them. Glad to see that others still make them! Thanks for highlighting those on your website!
I want one! Who won? My parents came through Ellis Island from Norway in 1924, had us 10 kids and I being the youngest at 58 (poor mama).
We had monka’s maybe four time a year along with many other Norwegian dishes. Oh, they were so good, I can smell them now. I asked all my siblings, “where’s the pan” No one knows. Oh, how mama could cook and papa could tell stories about the old country, and papa would say, “they’re the bye gone days” now I’m saying they’re the bye gone days to my kids.
There home with the Lord Jesus now and I will see them again someday. Yes, I will.
I grew up not knowing about Aebleskiver and my mother was of Danish descent. I heard of it first from my 90+ year old Aunt Bertha who has since passed away at age 98. She said they were made on a regular basis as she was growing up. I would so much like to try making them and have them become a tradition in this and the next generations of my family.
What a great post!! Zoe, did you know that Golden Fig on Grand Ave sells both the Aebleskiver’s and Aunt Else’s mix? I never would have know what an aebleskiver was and now I want to buy one!
Al the best!
-Rachael
Hi Marilyn,
Fingers crossed, but I think the book will be out by next Christmas! So glad you are enjoying the first one!
Cheers, Zoë
Yum! I’ve been eyeing this pan for awhile. Just purchased your book and am waiting for my bread dough bucket to arrive. Have already put your next book on my 2009 Christmas list. Hope it’s out by then.
What a great concept. They look wonderful!
These are so neat! I tried them once, in Oregon, years ago but have never found one of the pans locally- in PA.
Ooh, I’ve never heard of these, but they look fantastic. And, that pan it really cool!
My husband and I fell in love with aebleskivers when we drove up to Solvang for a few days stay years ago. They’re so delicious. I’ve been eyeballing one of those pans and know it would be a challenge to not get it out each weekend for Sunday breakfast. Ah, the calories…
What fun and they look delicious! I like the idea of popping in a tasty goodie in the last turn.
Hi, This Aebleskiver pan looks fascinating. I just learned about them this year–A couple of friends of mine are Danish and they have had these pans for years.I would just love to try out the batter and those pans-Didnt know you could put something inside them as you turn them over. Again, fascinating!!!!A new cooking idea to try. Aslo love this site. Rosemary
My mother’s friend from college taught us how to make these when I was very little. We’re from Wisconsin/Minnesota, so there’s plenty of Scandinavian influence up here. We usually have these on Sunday mornings, or holidays, with a huge array of toppings: maple and raspberry syrups, yogurt, butter, cinnamon sugar, jam, peanut butter, powdered sugar – it’s best to get little bowls of each and dip to make delicious combinations!