January 15, 2008

Aebleskiver - Apple Stuffed Pancakes

My children were very curious about a pancake pan that we noticed while we were out shopping. With rounded indentations and made out of black cast iron, the pan was for making Danish aebleskiver. Completely captivated by the idea of little round pancakes, we bought the aebleskiver pan and brought it home.

The origin of aebleskiver is unknown, but Karl Jorgensen, former owner and publisher of the Santa Ynez Valley Visitor's Magazine had his own theory. He thought that a group of battle weary Viking's returning to their ship wanted to have one of their favorite foods from home. All they had to cook on was a banged up shield. The pancakes cooked on the shields produced little pancake balls that are now called aebleskiver, now a traditional Danish dish. Traditionally, aebleskiver were served around Christmas and were filled with slices of apple or applesauce. At the Solvang Restaurant in California, they serve their aebleskiver topped with raspberry jam and powdered sugar.

Other nations have dishes similar to aebleskiver, the Dutch have poffertjes, the Japanese have takoyaki, the Thai have kanom krok, and the Indians have kuzhi paniyaram or gunta pongadalu.

Aebleskiver batter is very versatile and can be sweet as well as savory. Try adding chocolate chips to the center or dip in lemon juice and powdered sugar. For a savory options try coconut milk and corn or green chilis and Monterey Jack cheese.

However you choose to eat them, aebleskiver are lots of fun. My children were very entertained by eating the round pancakes with their fingers and dipping them into maple syrup. My husband and I enjoyed how each little ball was crispy on the outside and slightly gooey on the inside. Our new aebleskiver pan has gotten a workout as we have become enamored with these crispy little pancakes.


Equipment Needed: Cast Iron Aebleskiver pan (mine is from Lodge)

Apple Filling

1 Tb butter
3 Tb brown sugar, packed
2 Granny Smith apples, peeled & finely chopped
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
2 Tb orange juice

Pancake Batter

1/2 cup brown rice flour
1/2 cup corn flour
3 Tb cornstarch
3 Tb sweet rice flour
2 tsp flax seed meal *
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp agave syrup
3 egg yolks
1 1/3 cup oat milk, soured **
5 egg whites


1. Dump in the butter, brown sugar, apples, nutmeg, cinnamon into a skillet and cook on medium heat. Stir the apple mixture frequently until the apples are tender. Remove from the heat and drain off the liquid. Set aside and allow to cool.


2. In a medium bowl, dump in the flours, flax seed meal, soda, baking powder and salt. Stir together.

3. In another medium bowl, pour in the agave syrup, egg yolks and soured oat milk. Then stir the ingredients together.

4. Pour the liquid ingredients into the dry ingredients and stir together. Set aside while you mix the egg whites.

5. Plop the egg whites into the bowl of an electric mixer. Beat the egg whites on high speed until it forms firm peaks. Fold the egg whites into the pancake batter until blended.

6. Grease the bottoms of the cups of the aebleskiver pan. Pour 1 Tb of batter into the bottom of each cup and cook for 2 minutes. Place 1 tsp of apple filling in the center of each pancake. Then place another tablespoon of batter on top of the apple filling. Cook for another 2 minutes.

7. Use bamboo skewers to flip each pancake upside down. Cook each pancake another 2 minutes. Remove each pancake from the pan and set on a plate to cool. Makes 18 pancakes.

* You can use flax seed meal, psyllium seed meal or chia seed meal.

** How to make soured oat milk: Use 1/2 cup of certified gluten free oats, 1 Tb agave syrup and 2 cups of water. Dump the oats into your food processor and pulse until finely chopped. Then add the agave syrup and pulse. Pour in the water and pulse to blend. Be careful not to pulse too long as the water might leak out from under the lid of your food processor and onto the counter. Store oat milk in the refrigerator. To sour the oat milk pour 1 1/4 tsp vinegar into the milk and stir. Allow to sit for a few minutes.


ShopperZane said...

I actually enlarge the photo just to have a closer look at your Apple Stuffed Pancakes it looks lovely.

Karen Baking Soda said...

Aren't these gorgeous! I love it that you mentioned our Dutch poffertjes (literally puffers), my kids -and I- love them, especially with a knob of butter, a sprinkle of lemon juice and powdered sugar. Yum!

Simply...Gluten-free said...

These sound SO YUMMY! As soon as I am off this d@@m diet, I'm giving them a try!

Gabi said...

Thank you so much for posting this Aebleskiver recipe. We just found out that at least one and perhaps several family members have celiac and Aebleskiver are a tradition that would be hard to give up.
I am always so impressed with what you do- thanks again and keep up the great work!

Mrs. G.F. said...

These look wonderful!! Worthy enough to get a special pan for them!

Thanks for the idea..I am thinking of them stuffed with chocolate and strawberries/raspberries with coffee in the am. YUM!

LizNoVeggieGirl said...

wow, I never knew that much about aebleskiver - the apple variety you created looks lovely!!

Sally JPA said...

What fun! Those look really delicious. I wonder if a gluten-free pancake that is also egg-free would work for those?

Another random kitchen utensil I now want--my husband already teases me. (We have a small kitchen in our apartment!)

Shannon said...

Hello Shelti Girl,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

Those apple stuffed pancakes look amazing.


Shannon Eliot
Editorial Assistant, Foodbuzz.com

Lisa Turner said...

I'd love to try this recipe. A rather unique idea, but tasty I am sure. Beautiful photograph too!

United Studies said...

Hello! It is nice to see another gluten-free recipe for these. I have lived in Denmark and my husband is from there. You can find mine here:


Natalie, aka "Sheltie Girl" said...

Hi Everyone,

Thanks for stopping by and checking out our adventure in baking aebelskiver. I'm sorry I can't share a plate of them through the computer as they were really good.

Baking Soda - I love the name puffers, it's so much more fun than aebelskiver. Oh and I do enjoy the lemon juice and powdered sugar topping. Thanks for sharing with us!

Auto Pilot Kings, Simply GF, Gabi, & Veggie Girl - Thank you for the wonderful comments.

Sally (the Veggie Paparazzo) - You know, I bet a gf pancake batter that is egg free would probably work. They would be a little bit denser, but I think they would work just fine in the pan. Let me know if you give it a try.

Shannon & Lisa - Thank you for the lovely comments.

Jacki - Thanks for stopping by and I checked out your danish abelskiver version. They are lovely. Thank you for letting me know about your version and your blog.

Sheltie Girl

Susanna said...

Im thinking of buying the Lodge ableskiver pan myself. Could u advise whether the Diameter of @hole is 3 1/4 inch ( per Amazon.com ) or 2 inch( per ebay )? The model number is P7A3 - is same as yours?

Thks in advance,

Natalie, aka "Sheltie Girl" said...

Hi Susanna - My Lodge pan has holes that are 2 3/8 inch in diameter. I don't know the model number, but it's similar in style to the one that is currently up for sale at Amazon.com called the Lodge Pro-Logic Cast-Iron Aebleskiver Pan. It's not exactly the same one, but it's very close.

It's a great pan, make sure to grease each time you cook a pancake. Plus, watch the heat as the pan builds heat as you cook, so you will need to reduce the heat as you progress through your batch of aebleskiver.

I hope this helps,


Kathy Hennessy said...

Natalie, Thanks for posting this recipe - my Mom lives with us and recently found she's gluten-intolerant, so I'm having to change my cooking. We actually had ebelskievers for breakfast today, and thought I could find a gluten-free recipe and here you are. I do have a question - if I have a generic rice flour, can I just use it for both the brown rice and sweet rice flour?

Thanks oodles!