danish aebleskiver pancake balls with banana


Aebleskiver pronounced “able-skewer” refers to both the pancake ball and the griddle it is cooked in. The basic recipe below came with the griddle, s. The pancake balls turned out light and fluffy, not too sweet, and very addictive! You can’t have just one.

Banana Aebleskiver Pancakes (based on Great Grandma’s Danish Aebleskiver)a heavy iron pan with seven shallow cup

Basic Recipe
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour milk (2 tablespoons white vinegar topped up to 2 cup line)
3 eggs, separated

Filling (optional)
Mashed ripe banana, about 1/3 cup

Special Equipment
Aebleskiver, a cast iron griddle
Metal Chinese soup spoon, bamboo skewers, or teaspoon

  1. Sift together flour, salt, and baking soda in a large bowl. Add sour milk and egg yolks. In another large bowl, beat egg whites until light and fluffy, until soft peaks form. Gently fold egg whites into batter. Put the batter into a small pot with a spout, e.g. a teapot; a measuring cup; or a large squeeze bottle, the kind used in commercial kitchens.
  2. Heat aebleskiver griddle on medium heat. Grease each cup with melted butter, oil, or vegetable oil cooking spray. Reduce heat to low. Then fill each cup half full. If using filling, fill the cup only half full with batter and place a small amount of fruit in each cup. Top with batter.
  3. On low heat cook for approximately 8 minutes on the first side or until golden brown on the bottom. When the top starts to look shiny and have bubbles, it’s close to time to flip. Look for the batter to pull away from the sides. It will be easier to flip when the bottom is cooked. Don’t be tempted to flip them too early for they’ll stick to the sides and tear. Flip using a metal Chinese soup spoon. This kind has a thin edge around the rim and is useful for getting under the bottom of the pancake to flip. If you don’t have a metal soup spoon, you can improvise with skewers or a teaspoon; scoop up the edges and turn. Cook the second side for 2-4 minutes or until the bottom is cooked through and slightly browned. Repeat steps 2 and 3 until all the batter is used up.
  4. When both sides are done, serve with confectioner’s sugar or cinnamon sugar for rolling the pancakes, or honey or maple syrup for dipping. Also,  try this chocolate-y Nutella thinned with milk to the desired consistency. Best eaten warm.

Cook’s Notes: I used an Oxo salad dressing mixer to pour the batter into the aebleskiver griddle. Try using a dome lid to cover the griddle during cooking. It will speed up the cooking of the pancake balls and contribute to overall browning.

Yields 35-56 pancake balls


    • Mix chopped apple and mashed banana together with brown sugar. Yum.
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Danish Aebleskiver

Aebleskiver? What is it and how do you pronounce it? It’s a pancake cooked on the stovetop in a seven-cup cast iron mold called an aebleskiver which is pronounced “able-skewer.” The pancakes are tedious to make but well worth it. They are light tasty mouthfuls of pancake and fresh fruit. I used granny smith apple and banana, first separately, then mixed together, then with an added tablespoon of brown sugar.

2 cups unbleached all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk or sour milk*
3 eggs, separated
Chopped fresh fruit, 1/2 apple and 1 whole medium banana
Cooking spray, or butter, or oil
2 bamboo skewers
Confectioner’s sugar, optional
Cinnamon sugar, optional

*To make 1 cup of sour milk put 1 tablespoon white vinegar in a 1-cup measure and top up with milk to the one-cup mark. I used non-fat milk.

In a large bowl, sift together the flour, salt and baking soda. Add the buttermilk or sour milk and the egg yolks. Stir to combine.

In another large bowl, whip the egg whites until soft peaks form. Scrape the egg whites into the batter and gently combine.

Spray the aebleskiver cup molds with cooking spray. You can use butter or oil if you like but I prefer the cooking spray because it has less calories and is easier to use on the hot cups. On medium heat, heat the mold. Be careful because the handle gets hot so use a pot holder.

Spoon batter into each cup so that it is 1/3 full. Top each with 1/2 teaspoon chopped fruit. Put about a teaspoon batter on top of the fruit so that each cup is 2/3 full. You may need to reduce the heat to medium-low if the bottoms start to brown too quickly. When the top starts to look shiny and have little bubbles, it’s time to turn, about 1 1/2 minutes. Using the bamboo skewers, loosen the edges and turn each pancake over. Cook for about 1 1/2 minutes on the second side. Use the skewers like chopsticks to remove pancakes from the cup molds.

Serve with confectioner’s sugar and/or cinnamon sugar for rolling. Aebleskivers are best eaten warm the day they are made.

Makes 35-40 two-inch pancakes.