Aebleskiver (Danish Filled Pancake Balls)
Light, airy Danish pancake balls cooked in a special pan and dipped in raspberry jam and icing sugar.
- Time45 min
- LevelMedium
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, baking powder, bicarbonate of soda, salt, sugar, cardamom and lemon zest in a large bowl.
- 2
Whisk the buttermilk, egg yolks and melted butter together, then stir into the dry mix until just smooth.
- 3
Whisk the egg whites to stiff peaks in a clean bowl. Fold them into the batter in two goes, keeping as much air as you can.
- 4
Heat an aebleskiver pan, or a poffertjes or Indian paniyaram pan, over a medium heat. Put a little butter in each hole and fill them about three quarters full.
- 5
Cook for 2 minutes until the base is golden and the edges set. Turn each ball a quarter turn with a skewer or fork, letting the raw batter run into the gap, and keep turning every minute for about 5 minutes, until round and golden all over.
5 min - 6
Lift out onto a plate and keep warm. Repeat with the rest of the batter, re-greasing the pan each time.
- 7
Dust with icing sugar and serve hot with the jam in small bowls for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.