Æbleskiver
Æbleskiver are irresistibly tender, round pancakes with a delicate cardamom-kissed batter, traditionally filled with tart raspberry jam. Their light, fluffy texture comes from a well-rested batter and careful cooking in a special cast-iron pan, yielding golden orbs with a subtle spice note. Served warm with a dusting of powdered sugar and a side of jam, they’re a nostalgic taste of Norwegian winter, ideal for cozy afternoons paired with coffee or tea. The contrast of sweet jam nestled inside pillowy pancakes makes each bite a perfect balance of soft, jammy, and lightly aromatic.
Ingredients
- Flour2 cups
- Salt1 teaspoon
- Granulated Sugar2 tblsp
- Baking Powder1 teaspoon
- Cardamom1/2 teaspoon
- Egg3
- Buttermilk2 cups
- ButterFor Greasing
- Powdered SugarSprinkling
- Raspberry Jam1 scoop
Nutrition
Directions
- 1
Whisk the flour, salt, sugar, baking soda, and cardamom together in a large bowl.
- 2
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- 3
Separate the eggs and add the egg yolks to the flour mixture. Pour in the buttermilk (or cultured milk) and whisk the batter together until smooth. Cover and refrigerate for about 30 minutes.
- 4
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- 5
Use a hand (or stand) mixer to beat the egg whites until stiff. Carefully fold into the æbleskiver batter.
- 6
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- 7
Heat the pan on medium heat. Once hot, brush the pan with butter and fill each æbleskive hole almost full with the batter.
- 8
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- 9
Once the edges become firm use a knitting needle or wooden skewer to turn the æbleskiver about 1/4. Continue turning until you get round pancake spheres. They should be golden brown.
- 10
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