Original Recipe for Danish Aebleskiver (Danish Pancake Balls) (2024)

FAQs

What is the origin of Ebelskivers? ›

Ebelskivers are of Danish origin and are popular in parts of the U.S. with sizable Scandinavian populations. Although there is a legend about how the first ebelskiver was cooked over a fire in a Viking's dented armor, Saulsbury said the Danes weren't the first to cook pastries in a pan with wells for the batter.

Whether you refer to them as aebleskiver or ebelskiver (same pronunciation, different spelling), the actual word in Danish is Æbleskiver and it means "apple slices" because traditionally these were made by putting a small slice of apple in the center while cooking them.

One of the most popular Danish Christmas treats is Æbleskiver. The name literally means “apple slices” in Danish as they were originally filled with small pieces of apple or applesauce.

Aebleskiver are essentially Danish pancakes that are a bit bigger than Dutch poffertjes. See them as little pancakes that you can fill with whatever you like!

The Danish originated in Vienna, and was brought to Denmark in the mid-1800s due to a strike amongst bakery workers that pushed Danish bakery owners to hire from abroad. Among the bakers that were hired, some were Austrian, and brought their own recipes to Denmark, hence the 'Danish' being born.

Æbleskiver are a Danish delicacy traditionally eaten at Christmas time. It's a small round cake made on a special cake pan and served with powdered sugar and jam. A portion usually consists of three æbleskiver but they are so good most opt for a second and third serving.

I found a Tokoyaki pan at my local Asian market for $10, which is exactly the same size and shape as an aebleskiver pan. I like to make aebleskiver with breakfast sausage inside because it reminds me of "pigs in a blanket".

Aebleskiver is a Danish dessert, like doughnut holes, but sweeter and much better. It's traditionally served with glogg during the Advent and cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam, or powdered sugar.

Pom is an acronym of the programme designation in Swedish, meaning The Programme for Diversity of Cultivated Plants.

Why are Aebleskivers round? ›

“The tender ball-shaped pancakes the Danish call “aebleskiver” derive their roundness from the iron in which they're cooked…. To make perfectly round aebleskiver, you must frequently lift and turn the baked section of each ball. They will eventually seal themselves, creating a hollow in each center.

Dutch pancakes are traditional and worldwide famous, and there is a reason for that. They come with a topping of your choice or just plain. And it is the topping that makes the pancakes in a pancake restaurant so special.

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

The history of the beloved beignet dates back to the 17th century. We can trace the consumption of fried dough back to the times of ancient Rome. Beignets are thought to have migrated with French settlers and were introduced to Louisiana when settlers made their home there.

I was still curious about the origins of what I called a “Dutch Baby Pancake.” A bit of sleuthing revealed that the dish is actually of German origin. Sometimes referred to as a Bismark, these pancakes were first served in the States in the early 1900s at Manca's, a diner in Seattle that eventually closed in the 1950s.

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.

Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.