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Looking for best Aebleskiver recipe

My mother in law gave me an aebleskiver pan as a present. The original present came with a box of mix but now I'm looking for a great recipe I can make from scratch to impress her.


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  1. I just use the Solvang mix bought online. It's better than any I've made from scratch, actually.


      1. re: greenstate

        It's kind of like a round puffy waffle... Check out http://www.solvangrestaurant.com/aebl... for the history of it.

        The Food Network just did something on it the other day...

      2. I have a great recipe I've been using for years. I'll try to post it tomorrow.

        2 Replies
        1. re: TerriL

          OK, here is my all-time favorite recipe ...


          2 eggs
          2 cups buttermilk
          2 cups all-purpose flour
          1 tsp. vanilla
          2 teaspoons baking powder
          1/2 teaspoon fine sea salt
          1/2 teaspoon baking soda
          2 tablespoons sugar
          1/4 cup melted unsalted butter
          1 T melted or softened butter (for pan)

          Separate the eggs and beat whites until stiff but not dry, and set aside. In another bowl, combine egg yolks, buttermilk, vanilla, flour, baking powder, salt, baking soda, sugar, and butter. Beat until smooth, and then fold in the egg whites. Heat an aebleskiver pan over medium heat and brush each depression with melted butter. Pour about 2 tablespoons of the batter into each cup, and, when bubbly around the edges, turn quickly with a long wooden skewer or toothpick, trying not to puncture the balls. Continue cooking, turning the ball to keep it from burning. You can also add half the batter to the pan, add a teaspoon of jam or fruit, then cover with remaining batter. Great with maple syrup.Enjoy!

          1. re: TerriL

            I've used this recipe many times now, TerriL. Always turns out well. Thank you! The only thing I do differently is use freshly ground seeds from 6-7 cardamom pods instead of vanilla.

        2. Takoyaki!


          (I've always wondered if you could actually use a Ableskiver pan for takoyaki!)

          3 Replies
          1. re: applehome

            If you have a recipe for takoyaki, I'd be happy to give it a try in my pan.

            1. re: applehome

              Too funny! I have always wondered if I could make aebelskiver in my takoyaki pan.

            2. Great-Grandma Hansen's Ableskiver Recipe.

              This is a very easy version, and what's more, I have tried many recipes, and still like this the best:

              4 Eggs
              1/2 C. Water
              1/2 C. Milk
              1/2 tsp Salt
              2 C. Flour
              2 tsp. Baking Powder

              Mix all ingredients together and fill ableskiver holes about 3/4 full of batter. When bubbly in the middle and slightly crisp on the edges use a fork to flip.

              1. I know yer looking for an Aebleskiver recipe, but now that you've got the pan, you can try a delicious vietnamese dish that uses the same kind of pan. It's a rice flour/shrimp pancake cooked in the pan and served with nuoc cham (fish dipping sauce) we used to make it at a restaurant I worked at..it's absolutely fantastic (and makes me envious of yer pan). Here's a link to a recipe:


                2 Replies
                1. re: sixelagogo

                  Hi sixe,

                  This recipe looks great. I use my aebleskiver pan all the time, but only for sweet recipes, so I look forward to trying something savory. I'm a little confused by part of the directions for the rice flour pancakes and was hoping you could help. First are the recipes made on the stovetop or in the oven? And should the lid be tight-fitting? Finally, the directions for each recipe say to remove each cake from the pan and continue to cook until batter is dry. Does this mean it should continue cooking outside the pan?

                  Thanks in advance for any advice.

                  1. re: TerriL

                    Happy pancake is made on the stove top...we used a lid from a pot that fit somewhat snuggly over the top.....The "continue to cook until dry" just means that it's no longer liquidy on top ...when you steam it, it will begin to congeal and get firm...

                    we made the recipe somewhat different at the rest. i worked at. First, there was no coconut sauce, only the rice flour/coconut mix and we used shrimp cut horizontially (it still looked like a shrimp but there was only half of it.
                    The proceedure went like this:
                    Get yer pan hot (medium high heat) Add a couple drops of oil to each divet. Add 2-3 shrimp, depending on size to each. Cook until pink then pour in sauce. Clamp with lid and cook until no longer liquidy. Serve with fish sauce mix.

                    Second, we used horizontally halved shimp

                2. I like the recipe from Williams Sonoma. You can look it up on their website "Blueberry Filled Pancake" or "Cherry Jam Filled Pancake" The two batters for the recipes are the same - It's basically a ricotta pancake type batter. You can leave out the filling or use other fruits. I've used peaches. Chocolate chips would be great.

                  1. Williams Sonoma has an entire recipe book dedicated to ebelskivers for $19.99. Haven't found a bad recipe in it yet. I love that the recipe book shows many non-sweet options for the ebelskivers as well. It is a really great book that I gave with the pan as gifts.

                    1 Reply
                    1. re: abritt

                      There is an Ebelskivers cookbook by the same author with a different cover that I got from Barnes & Noble for $8.83. Might be the same book with a new cover.

                    2. Wondering if anyone else uses knitting needles to turn their Aebleskivers. It's the best tool I've found.
                      It's not dedicated exclusively to Aebleskivers, but it's a lot less expensive than the Williams Sonoma book and, once you get the gist of it, you're imagination is all it takes to expand into a world of new recipe ideas.


                      2 Replies
                      1. re: todao

                        My mom uses one, too! She claims that's the "real" Danish way to turn them. I use a skewer or a chopstick (whichever comes to hand first) which I guess is a similar idea. Japanese takoyaki are also made in a similar way, with a chopstick for turning.

                        1. re: another_adam

                          My mom just uses a fork =( Maybe that's the swedish way lol