Spherical pancakes made in a specially cast iron pan with rounded wells. The exterior is golden and slightly crispy; the interior is pillowy and eggy.

Æbleskiver (literally apple slices) originally contained sliced apple in the batter, a practice that largely disappeared in the 20th century. The name persisted even after the filling changed. The Christmas market tradition of selling æbleskiver has made them one of the most visible seasonal foods in Danish public life.

Where to eat Æbleskiver in Aarhus

3 editor picks for Æbleskiver in Aarhus, ranked by editorial score. All Aarhus signature dishes · Æbleskiver across every city.

Make it at home

Serves 2445 minIntermediate

Ingredients

  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 tbsp sugar
  • Pinch of salt
  • 1 tsp cardamom
  • 3 eggs, separated
  • 400ml buttermilk
  • 50g melted butter, plus more for the pan

Method

  1. Mix the flour, bicarbonate, baking powder, sugar, salt and cardamom in a bowl.
  2. Whisk the egg yolks with the buttermilk and melted butter; combine with the dry ingredients until smooth.
  3. Beat the egg whites to stiff peaks and fold gently into the batter in two stages.
  4. Heat the æbleskiver pan over medium heat; add a small knob of butter to each well.
  5. Fill each well three-quarters full; when the edges begin to set (about 90 seconds), use a skewer or chopstick to rotate each æbleskiver 90 degrees.
  6. Continue rotating until completely spherical and golden on all sides, about 5-6 minutes total.
  7. Serve hot with strawberry jam and icing sugar.

Editor tip. A dedicated æbleskiver pan (pandekagest) is essential; a regular pan will not work. The rotation technique takes two or three batches to master.

Common allergens: Gluten, Dairy, Eggs.