Ableskiver – Danish Doughnuts
About This Recipe
“This is a true traditional Danish recipe. You need a special pan to make them but most gourmet kitchen shops carry these cast iron pans. The pan is round and has round indentations so you can cook 10-12 at time. This can be a breakfast dish (usual time ithey are served), brunch, late night snack or any snack time. Serve with bacon on the side or whatever. Just typing this I want t”
Ingredients
Directions
Reviews
“My grandfather come from Denmark, and we had these every Christmas at their house.The recipe my grandmother used included chopped apples in the batter.She also added raisins to some.They were always rolled in powdered sugar or confectionary sugar when they were still hot out of the pan.Best if eaten warm.They don’t hold longer than a day.Brings back old memories.”
“Love this recipe! I inherited a pan from my grandmother so decided to give them a try. Simple to make and delicious. I sprinkled them with powedered sugar and brought them to a holiday run where we finished four miles then had cookies and cocoa in the park. Everyone loved them. Definitely want to try them with apple in the middle. I did add some dried blueberries to some and they were even better. Made two batches and doubled the sugar and added a half tsp vanilla and decided both were equally good.”
“Where are the 10 Stars to rate this recipe??? I bought an ableskiver pan last year, all excited to make this treat from my childhood. I had saved five recipes from a massive thread on this subject and expected to sit down with my family to a wonderful breakfast. BOY, was I wrong with THOSE recipes! 🙁 Each and every one was an utter failure! I used milk or buttermilk; whole eggs or separated eggs; beaten egg whites folded into yolks. I was so frustrated and upset, that I vowed that I’d resell the pan on ebay this Winter.Thank Goodness I did NOT! Bergy’s recipe was my last ditch effort. I thought, how can a recipe that is SO simple beat out those ones that were vowed to be “authentic”, took ages to cobble together, yet failed? Well, this recipe ROCKS! Each and every one of the twenty flawless ableskivers was devoured by my family and I. GREAT recipe, super simple, turns out like a dream…and NO FUSSING AROUND!!! I added 1/2 tsp.cardamom to the dry ingredients but didn’t do anything different, not even allowing the batter to “rest” as so many other recipes recommended. First batch was plain; second batch had applesauce in it and third batch had lingonberries inside. Bergy: thank YOU for this classic, amazingly easy and tasty Danish recipe. I would have been mighty upset, selling my pan and THEN finding this recipe! Made for Kittencal’s Scandinavian Tag Game 2010.”
“I enjoyed making this recipe and am glad I found it.It was quick to whip up this morning.I have been trying different recipes where you seperate the yolks from the whites and I just never liked the end product.I added a few dashes of cardamon and a bit of orange zest and a piece of chopped apple in the middle.I served it with butter and warmed apricot preserves.My kids prefer it with maple syrup.”
“Not bad. The authentic recipe calls for cream not milk & butter. My mor mor (grandma) always added cardamon to the recipe (1/2 tsp. would be good for this recipe) Plus we almost always put the apple in but it’s good with jam too.”
“We thought these were really yummy.After the first batch I added a little bit more sugar and a bit of vanilla.I filled them with small apple chunks and then topped them off with some maple syrup and lingonberry preserves.I found it was easiest to use two toothpicks to turn mine (my pan’s a bit small).Thanks Bergy for a delicious and easy recipe!”
“I bought my kit in Solvang.The recipe was such a pain, but this one is wonderful.Thanks so much for sharing it!!!”
“My mother learned to make these in a little Danish town in Minnesota where we lived when I was very young.We ate them as breakfast food.Our recipe calls for more eggs than this one, and we always sprinkled powdered sugar on them after they come out of the pan. Takes some practice with the knitting needle and the pan, but they’re worth it.”
“My mother used to make these, except she always filled them with applesauce. They were delicious! We ate them at breakfast; I think the difference is just cultural, since in the US we tend to eat pastries more often in the morning than in the afternoon. I found my aebelskiver pan at a Scandinavian shop in a nearby town, but I’ve seen them sold online, too. I think Maid of Scandinavia (sweetcelebrations.com) has sold them in the past.”
“In Denmark we mostly eat æbleskiver around Christmas time. I have never heard of anyone eating them for breakfast. We serve them instead of cake with jam and powered sugar. Some people put a piece of apple in the middle, right before you flip them in the pan – which is why they are called “æble” since that mean apple in Danish. The apple part is from the old days – since most people buy them premade and then they don’t contain apple.”
“A yummy recipe.They rose up very nice and had a good flavor.Don’t expect these to be sweet like donuts they are more like pancakes you put something sweet on.I found an awesome Youtube video on how to turn these in the pan to make them evenly cooked and round.Search for “How to make an aebleskiver” by ianpalmer.She owns a danish restaurant in Solvang, CA.”
“My family lived in Solvang, a cute Danish town in California near Santa Barbara where my mom learn to make these.My mom would always add a spoonfull of applesauce before flipping them over. So yummy. We would sell them at my school fundraisers when I was in Jr high school. We always sold out of them within an hour of making them. Needless to say the were a hit.”