Much of the history surrounding the origin of the Danish aebleskive is shrouded in mystery—and to some, in ancient Scandinavian folklore. Legend has it that during the days of the Vikings, after the warriors returned home, hit hard in battle (many poorly wounded and hungry) mixed together flour with milk, and cooked the batter inside the hollows of their iron shields and horned helmets (which, too, were dented and broken) over an open fire.
The result: A delicious golf ball-shaped cake, golden on the outside and fluffy in the middle.
Today, aebleskiver (plural) which roughly translates to “sliced apples” are enjoyed by just about anyone in every corner of the world. Topped simply with powdered sugar, filled with delicious lingonberry jam, or dipped in a creamy lemon curd—the possibilities with these apple-shaped delights are endless. For my first solo (and best!) attempt at aebleskiver-making (I can briefly remember a short lesson on making them in culinary school), I decided to pair a simple aebleskive recipe with an of-the-moment curd. While we’re still in a weird transitional season from late-fall to winter fruits, I made a delicious pomegranate-lemon curd that pairs perfectly with this recipe.
Cooking with a special aebleskiver pan makes this recipe so much easier, but I used a mini muffin pan, and it worked out PERFECTLY.
Aebleskiver (Danish Pancakes)
Recipe slightly adapted from Serious Eats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
2 eggs, separated
1 cup half and half
4 Tablespoons unsalted butter, melted
Whisk together the AP flour, baking powder and salt, then set aside. In a larger bowl, whisk together the egg yolks, milk and 3 tablespoons of the melted butter until just-combined. Slowly stir in the dry ingredients with a rubber spatula, don’t overmix, as it should be slightly lumpy.
In the bowl of an electric mixer with a whisk attachment, beat the egg whites till stiff peaks form, about 5 minutes. Then fold in the whipped egg whites into the lumpy batter.
If you have an aebleskiver pan, place the pan over medium-high heat. Add the remaining 1 tablespoon of butter evenly to each well of the mold, and once the butter starts to bubble, add 2 heaping tablespoons of batter. Allow the aebleskiver to cook till the bottoms are golden, about 4 minutes, then flip and continue cooking till the tops are golden brown, about 3 minutes. Transfer cooked pancakes to a plate covered with foil to retain heat. Repeat steps till the rest of the pancake batter is used.
If you DON’T have an aebleskiver pan, preheat your oven to 350 degrees and place a mini muffin pan into the oven to heat up. Once your oven is up to temperature, remove the muffin pan and add the remaining 1 tablespoon of butter into each mold well, then add about 2 heaping Tablespoons of pancake batter into each well. Place into the oven and allow the aebleskiver to cook till the bottoms are golden, about 3 minutes. Once you see that the bottoms are golden, remove from the oven and flip each pancake onto the other side.
Raise your oven’s temperature to 425 degrees, and once heated up, place the aebleskivers back into the oven to finish cooking for another 3-5 minutes, till golden brown. Once done, immediately transfer the cooked aebleskiver to a plate covered with foil to retain heat, and repeat the steps till the rest of the batter is used.
Garnish with Pomegranate-lemon curd. (Recipe here)