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Æbleskiver with ricotta filling, golden brown colour, served dusted with icing sugar
Light and airy pancake balls with a smooth ricotta filling

Ricotta filled æbleskiver

Author: Flavelo
Recipes Cakes and Desserts
A more elegant, grown-up version of the Danish pancake ball. The mild, milky taste and creamy texture of ricotta create a refined contrast with the sweet dough. This filling doesn't run as easily as chocolate and is great varied with lemon zest or vanilla. It's like baking a miniature cheesecake inside a pancake.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 525 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver pan: essential for the spherical shape.
  • Sieve: for draining the ricotta.
  • Stick: for turning.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Drain the ricotta in a sieve, then mix to taste with a little sugar, vanilla or grated lemon zest.

Tip: Moisture is the enemy of the batter – the drier the filling, the better the cake's texture will be.
2 ✓

Prepare the pancake batter: beat the egg whites to soft peaks. Mix the yolks with the butter, milk, then the dry ingredients. Fold in the whites.

Tip: The separately beaten whites make the batter 'spongy' and light.
3 ✓

Heat the pan, oil the hollows. Fill halfway with batter.

Tip: Don't fill to the top, because the filling and baking powder will raise it.
4 ✓

Place a small spoonful of ricotta in the centre of the batter, then cover with a dot of batter.

Tip: The 'sealing' layer of batter is important so the ricotta doesn't touch the hot iron surface when turned.
5 ✓

When the bottom is cooked, turn with the stick a quarter turn. Keep turning continuously until round and golden brown.

Tip: Be patient, the ricotta needs to warm through in the middle too.
6 ✓

Serve with jam or icing sugar.

Tip: Tart redcurrant or raspberry jam goes excellently with the ricotta.

Recipe FAQ

The filling turned sour.
Ricotta is naturally slightly acidic. Mix in a little icing sugar and vanilla.
The batter sticks.
The pan must be re-oiled before each round, and allowed to heat up.

Ingredients

  • 250 g Plain flour
  • 3 whole Eggs (separated)
  • 300 ml Milk
  • 50 g Butter (melted)
  • 30 g Sugar
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 100 g Ricotta (drained)
  • 50 ml Oil for frying
  • 1 tsp Vanilla extract or lemon zest (optional for the ricotta)