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Æbleskiver pancakes, sprinkled with icing sugar
Danish delicacy, chubby pancakes with icing sugar

Classic æbleskiver with icing sugar

Author: Flavelo
Recipes Cakes and Desserts
While the filled version (jam) hides a little surprise, this classic, unfilled Æbleskiver is all about the perfection of the batter. Here, no jam distracts: the vanilla, buttery taste of the batter loosened with egg whites dominates. The hot balls are traditionally enveloped in a cloud of icing sugar, and often served with a separate bowl of jam for dipping. This method allows everyone to control the sweetness themselves.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver pan
  • Hand mixer (for whites)
  • Sieve (for icing sugar)

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Separate the eggs. Beat the whites until stiff but not dry in a clean bowl.

Tip: If a little fat or yolk gets into the white, it won't whip up. Use a metal or glass bowl.
2 ✓

Beat the yolks with the sugar and vanilla sugar until pale. Add the salt, melted butter, and milk.

Tip: Whisking the sugar and yolk (blanching) provides the batter's structure.
3 ✓

Sift the flour and baking powder into the yolk mixture and mix until smooth.

Tip: You should get a consistency similar to thick pancake batter.
4 ✓

Using a spatula, gently fold the egg whites into the batter with large movements.

Tip: Don't stir round and round! 'Cut and fold' to keep the air in.
5 ✓

Heat up the æbleskiver pan, grease with butter or oil. Fill the wells almost to the top with batter.

Tip: Since there's no filling, you can put in a little more batter than for the jam version.
6 ✓

When the bottom is cooked and the edges form a crust, turn 90 degrees with a stick. Continue turning until spherical and golden brown all over.

Tip: Serve fresh, generously dusted with icing sugar.

Recipe FAQ

Why did the ball flatten?
You took it out too soon, and the centre was still raw, so it collapsed upon cooling. Or you mixed the whites into the batter too long and broke the bubbles.
How do I keep them warm?
Put them in a 100°C oven on a baking tray until the whole batch is cooked. This keeps them crispy.

Ingredients

  • 200 g Plain flour
  • 200 ml Milk
  • 2 pcs Eggs (separated)
  • 50 g Granulated sugar
  • 1 pinch Salt
  • 1 tsp Baking powder
  • 50 g Melted butter
  • 1 pkt Vanilla sugar
  • 2 tbsp Icing sugar (for dusting)