Aebleskiver: a Danish pancake
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 36
Little breakfast balls of goodness from Abendblume Leavenworth, WA
  • 4 eggs separated
  • 2 cups buttermilk
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted butter, melted
  • Vegetable oil
  • Powdered sugar
  1. Beat 4 egg whites until stiff. Set aside
  2. Combine 2 egg yolks (discard the remaining 2), buttermilk, flour, sugar, baking powder, baking soda salt, vanilla and melted butter in a bowl. Fold in egg whites.
  3. Heat ½ teaspoon of oil in each round of the aebleskiver pan at medium heat. Fill rounds with batter about ¾ full. When bubbly around edges, turn with fork (see photo above). Continue cooking about 5 minutes until done. Remove each one as done and drain on paper towel if needed. Keep warm in oven at 200°. Serve with powder sugar and maple syrup.
Recipe by Basil and Vine at