Danish Aebleskiver: Take a Bite of Danish Heritage

A traditional delicacy, sweet aebleskiver connect today’s kitchens to immigrant fires.

  • Sweet æbleskiver
    Sweet æbleskiver may need only a sprinkle of confectioner's sugar before serving.
    Lori Dunn
  • Monk pan
    Often called a "monk pan," the cast-iron contraption contains several round indentations, or wells, for the batter to fry.
    Lori Dunn
  • Buttermilk
    A little buttermilk goes a long way towards a delicious breakfast on the farm.
    Lori Dunn
  • Sweetest æbleskiver
    With this tasty recipe, æbleskiver are rolled in a mixture of cinnamon and sugar before serving.
    Lori Dunn

  • Sweet æbleskiver
  • Monk pan
  • Buttermilk
  • Sweetest æbleskiver

As a child, I looked forward to winter mornings when Mom took the special æbleskiver pan from the cupboard. The kitchen soon filled with the delicious aroma of the sweet, round treats that connected me to my ancestors.

Chocolate Æbleskiver Recipe
Cherry Æbleskiver Recipe

The æbleskiver are a tasty tradition in my family, offering a glimpse into our Danish heritage and a delicious way to discover our immigrant roots. As fun to prepare as they are to eat, æbleskiver give cooks a chance to show off their choicest ingredients and let true personalities shine. While there are no rules dictating how they are prepared or served, the best recipes, a little patience and proper equipment can guarantee fabulous end results.

Æbleskiver, small Danish pancake balls, have been prepared for decades by chefs, bed and breakfast cooks, and many household cooks in the United States. They taste much like a sweetened pancake and are fairly easy to whip up with the proper equipment and a suitable recipe. The allure of the æbleskiver (pronounced AB-el-ski-wyr) <>is that they are easy to eat, and their somewhat cloudy Scandinavian history gives them a whimsical charm that trumps other breakfast fares. Danes traditionally don’t eat æbleskiver for breakfast; they are usually served for special occasions. The beauty of æbleskiver, however, is that it is completely up to you how – and when – you want to serve them.

While it is difficult to pinpoint the exact conception of æbleskiver, we accept that they were born in Denmark sometime before the 1600s and remain a traditional delicacy of Danes today. Served in Denmark for many occasions, but most often for the Christmas season, they have become popular in the United States as a delicious treat for most any meal, and an even better dessert. Æbleskiver are a perfect offering to visitors, as they look fancier than they really are and allow guests to customize their experience with any topping they choose. Served with a spread of fresh fruits, cheeses and the traditional glogg (a mulled wine drink similar to hot cider), you can embrace Danish tradition in the warmth of your own home. 

Preparing æbleskiver

Most cooks agree that the æbleskiver pan is the secret to a successful æbleskiver spread. Often called a “monk pan,” the cast-iron contraption contains several round indentations (or wells) for the batter to fry, and in newer pans, the seven or nine wells are also coated with a special nonstick surface for easier preparation. The pans can be ordered from many Scandinavian specialty shops, but it is also possible to find them at thrift stores and antique outlets, where they are often mislabeled as “egg pans.” Special care should be taken when using a monk pan on glass-top cooking surfaces, as it is extremely heavy.

Lucy Stot
12/16/2011 3:20:19 PM

What you are describing as maybeddle looks like kluski (dumplings), I found recipe for it ion Internet, maybe it will help: Makes about 20 Polish Steamed Dumplings or Kluski Na Parze Prep Time: 60 minutes Cook Time: 20 minutes Total Time: 80 minutes Ingredients: • 2 packages active dry yeast • 4 teaspoons sugar • 1 cup + 2 tablespoons warm milk • 1 pound all-purpose flour • 1/2 teaspoon salt • 2 large eggs • 3 tablespoons melted butter Preparation: 1. In a small bowl, make a sponge by dissolving yeast and sugar in milk and combining with 1/2 cup of the flour. The mixture should be the consistency of heavy cream. Cover and let rise until doubled. 2. In a large bowl, combine remaining flour and salt, eggs and yeast mixture. Mix by hand or machine (the dough will be sticky) until it blisters and pulls away from the side of the bowl. Add cooled melted butter and mix well. 3. Let rise until doubled. Turn out onto a floured surface, kneading in more flour if too sticky. Pat out to a 1-inch thickness and cut with a 3-inch cutter or glass. Reroll scraps and cut again. Cover and let rise until doubled. 4. Meanwhile, fill two large pots 3/4 full of water. Using butcher's twine, tie a circle of flour sacking or other lint-free cloth over the top of the pots and bring the water to a boil. Place dumplings on the cloth leaving 2 inches space between because they will grow. Place the lid on top of the pot and steam the dumplings for 15 minutes. Don't lift the lid during the steaming because the dumplings will collapse. Transfer dumplings to a wire rack to cool. Store dumplings in a zip-top bag in the refrigerator or freeze. Warm dumplings in the pan juices of roasted meats or in gravy. For a sweet version, fry both sides in butter until golden, and serve sprinkled with sugar. Some also add cinnamon and yet others serve with stewed fruits or conserves.

Pat Lambert
10/2/2009 12:13:29 PM

Lithuanian Kugelis Submitted By: J Sell Sr/Jr Prep Time: 30 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 2 Hours Servings: 12 "This is a Lithuanian potato and bacon dish that my family makes mainly during the holiday season. It goes great with ham or turkey. This recipe is time consuming but well worth the work put into it!" Ingredients: 1 pound bacon, diced 2 large onions, diced 1/2 cup butter 5 pounds russet potatoes, peeled and shredded 1 (12 fluid ounce) can evaporated milk 6 eggs Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt. 3. Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish. 4. Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot. ALL RIGHTS RESERVED © 2009 Allrecipes.com from Allrecipes.com 10/2/2009

8/15/2009 4:16:11 PM

Wonderful article. I've seen these treats a few times at fancy breakfast buffets but never knew the rich history behind this delicacy. Thank you for the clear and detailed instructions. You've inspired me to give this a shot at my next family gathering.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters