Aebleskiver
Æbleskiver — the beloved Danish spherical pancake balls — are light, airy morsels that sit somewhere between a pancake and a popover. Cooked in a specialized cast‑iron pan on the stovetop, they turn golden brown on the outside while remaining pillowy within. Traditionally dusted with icing sugar and served with a spoonful of jam — strawberry, raspberry or tart lingonberry — they pair beautifully with a steaming cup of gløgg for a warming, festive treat.
By the 18th century æbleskiver had transcended simple fare to become a Christmas specialty and a valued token: sometimes even a prized gift for farmhands. The name appears in print in Peters Jul (1866), firmly anchoring æbleskiver in Denmark’s written and culinary traditions. Today they’re most often enjoyed in December, evoking the cosy rituals of Scandinavian winter.
After testing many pans and noting warnings about cheap or unsafe materials, I chose a Skeppshult cast‑iron æbleskiver pan. Made by a family‑owned Swedish foundry that’s been crafting cookware by hand since 1906, their 22 cm model works on induction, electric and ceramic cooktops and carries a 25‑year cast‑iron guarantee. Skeppshult’s commitment to traditional craftsmanship and durable, safe materials makes their pan an excellent choice — and, for readers in Canada, they maintain a presence in Québec. I highly recommend their products for anyone ready to bring authentic, golden‑brown æbleskiver to the stovetop.
Aebleskiver Recipe
By Zosia Culinary Adventures | Date: March 01, 2026
Preparation Time: 1 hour
Cook Time: 5 minutes to make 7 pieces
Yield: 70 pieces
Requires an aebleskiver cast iron pan
Ingredients:
40 g fresh yeast
800 ml 3.25% milk
600 g bread flour or all purpose flour
2.5 tsp sea salt
1.5 tsp ground cardamom
2 vanilla beans, scraped seeds
3 Tbsp granulated sugar
4 large eggs
150 g clarified butter or olive oil
crab-apple jam, firmly set
icing sugar for dusting
Instructions:
Crumble the fresh yeast into the milk in a large bowl, then stir gently until it has fully dissolved.
In another large bowl, gently sift together the flour, salt, and cardamom. Stir in the scraped vanilla seeds and the sugar, combining them evenly.
Whisk the egg yolks thoroughly into the milk and yeast mixture, then pour this into the dry ingredients. Use a whisk to combine everything until you achieve a smooth, thick batter.
In a separate bowl, whisk the egg whites until they form stiff peaks, then gently fold them into the batter until just combined. Cover the bowl with a clean tea towel and leave it to rest at room temperature for about 40 minutes; during that time the batter will rise and become noticeably light and very fluffy.
Heat an aebleskiver pan over medium heat until it is evenly hot. Lightly brush each indentation with clarified butter or olive oil to prevent sticking. Pour batter into each well until it is about three-quarters full, then spoon in about 1/2 teaspoon of thick jam — or simply leave them plain if you prefer no filling.
Wait until edges set and bubbles appear (1–2 min). Insert a skewer and rotate the ball 90° to let batter flow and form the other side.
Rotate the balls every 30–60 seconds. Cook for 4 -5 minutes, or until golden brown on all sides. A skewer inserted into the center should come out clean.
Repeat with the remaining batter to cook the rest, taking care to thoroughly grease each indentation before pouring in a new batch.
Dust the aebleskiver lightly with icing sugar and serve immediately, accompanied by extra jam and a spoonful of tangy sour cream if you like.
