How To Make Filled Pancakes (Ebelskiver)
Learn how to make Danish filled pancakes, known as aebleskiver (or ebelskiver). Interested in making this at home? Purchase a similar pan here: and get the recipe for Spiced Apple-Filled Pancakes:
Want to know more about the origin of these sweet treats? Find out more:
How to Make Æbleskiver: Danish Pancake Balls!
Æbleskiver are little, round pancake puffs that are absolutely delicious served with jam and powdered sugar. Enjoy them at Christmastime or whenever you want!
Full written recipe on the website here:
If you're looking for a pan to make these, here are a few options:
Nonstick Æbleskiver Pan: *
Æbleskiver Cast Iron Pan: *
**this is an affiliate link, as an Amazon associate we earn from qualifying purchases.
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Aebleskiver Pan - 3 Recipes I Shop Tastemade
From sweet to savory and everything in between, this pan can produce pretty much anything — and in adorable little packages too. Want it? Click Here:
Cheesy Asparagus Brunch Bites
INGREDIENTS:
1/2 cup chopped leeks
1-2 glugs of olive oil
Salt and pepper to taste
3 eggs, separated
1/2 teaspoon cream of tartar
2 tablespoons heavy cream
1/4 cup honey ham, cubed
1/4 cup asparagus, finely chopped
1/3 cup finely grated Parmesan
1/4 cup grated cheddar cheese (or your favorite)
Clarified butter, melted
Fresh parsley, chopped
STEPS:
1.) Heat a skillet over medium high heat. Pour a few glugs of olive oil into preheated pan and sauté leeks until tender and start to caramelize. Season with salt and pepper. Set aside to cool.
2.) Whisk egg whites and cream of tartar until stiff peaks form. Set aside.
3.) Whisk together yolks, heavy cream, ham, asparagus and cooled leeks, and season with salt and pepper.
4.) Fold whipped egg whites into egg mixture.
5.) Heat ebelskiver pan over medium-high heat, add 1 teaspoon of ghee to each cavity and sprinkle lightly with 1/2 teaspoon of Parmesan cheese.
6.) Fill each cavity halfway with prepared 'batter' and sprinkle with grated cheese of choice. Cover with remaining batter, sprinkle with more grated Parmesan, and cook for a minute or two until eggs begin to pull away from the sides. Using skewers, flip over, cooking for another 2-3 minutes until cooked through.
7.) Serve with fresh, chopped parsley if desired, and consume hot.
Banana Bread Pancakes
INGREDIENTS:
For the Pancakes:
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
11/2 teaspoon granulated sugar + 2 tablespoons for dusting
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 cup milk
2 tablespoons white vinegar
Melted butter for brushing (ghee or clarified is great)
Variations:
1 mashed ripe banana + 1/4 cup finely chopped walnuts
1 mashed ripe banana + 1/4 cup finely chopped walnuts + 1/4 cup mini chocolate chips
Regular without sugar caramelizing
1 mashed ripe banana + piped with banana cream filling (recipe below)
Banana cream filling:
1 banana, peeled and mashed
1 tablespoon brown sugar
4 ounces cream cheese, room temperature
1/2 cup vanilla pudding
1 tablespoon maple syrup
STEPS:
1.) Whisk egg whites until frothy and set aside.
2.) In a bowl, whisk together flour, baking soda, baking powder, salt, sugar, brown sugar and cinnamon. Add in egg yolks and streak in milk and vinegar until a smooth batter has formed. Fold in egg whites.
3.) Heat an ebelskiver pan to medium heat, and brush with melted butter. Sprinkle with 1/2 teaspoon of sugar, and scoop 2 tablespoons of the batter into each hole. Cook for 1-2 minutes until batter starts to pull away from the sides.
4.) Using toothpicks or thin chopsticks, gently flip each pancake, and continue to cook for another 1-2 minutes until golden.
5.) If cooking one of the variations, add half the amount of batter followed by mix-in ingredient(s), and seal with remaining batter, making sure to cover the mix-in.
6.) To make the banana cream filling, mash banana and brown sugar in a bowl until smooth. Mash in cream cheese, mixing until smooth. Stir in vanilla pudding and maple syrup. Place mixture in a piping bag and refrigerate until ready for use.
Thai Coconut Pudding Pancakes
INGREDIENTS:
Pudding Pancakes:
1 13.5 ounces can full-fat coconut milk
1 cup water
1 cup white rice flour
1 cup sweet rice flour (glutinous)
1/4 cup sugar
1/2 teaspoon salt
Sauce:
1/2 cup full-fat coconut milk
1/4 cup sugar
1/2 teaspoon salt
Toppings:
Canned corn kernels
Chopped scallions
STEPS:
1.) In a bowl, combine all pudding pancake ingredients. In a separate bowl, combine sauce ingredients and set aside.
2.) Heat an aebleskiver pan on medium-high and grease generously with vegetable oil or ghee. Once hot, pour the pudding pancake mixture into each well filling two-thirds of the way up.
3.) Cover with a lid or foil and cook for about 3-4 minutes. Remove lid, top with sweet corn or scallions, and cook for 3 more minutes, or until the outside is golden and crispy.
4.) Gently release each piece by using skewers or a spoon to loosen the edges.
5.) Drizzle with sauce and serve!
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How To Make Danish Æbleskiver (Dutch Pancakes) - Easy Christmas Holiday Recipe
Learn how to make Danish æbleskiver (also known as Dutch Pancakes) by following this easy tutorial. This recipe is simple to follow and makes for a perfect Christmas dessert. If you're looking for festive holiday recipes, look no further - this dish will definitely make you feel hygge! Æbleskiver is traditionally made using a aebleskive pan (using a knitting needle to turn them), but a takoyaki pan also works well.
In Denmark, æbleskiver are commonly eaten at Christmas (Jule) and in days leading up to it. In December, they are often served with gløgg (Scandinavian mulled wine). They were traditionally cooked with bits of apple (æble) or applesauce inside but these ingredients aren't always included in modern Danish forms of the dish.
For more festive crafts and recipes, please hit subscribe! If you have any questions, feel free to ask in the comments below.
Æbleskiver Recipe (Makes approximately 15 pancake balls)
Ingredients:
• 1 large egg
• 1 cup plain flour
• 1 teaspoon baking powder
• 1 teaspoon cardamom
• 1/4 cup of sugar
• 1/4 teaspoon baking soda
• 1 pinch of salt
• 1 cup buttermilk
• butter for frying
• An æbleskive pan
• 1 or 2 long knitting needles or skewers (In Denmark, the Danish cooks traditionally use a knitting needle.)
Directions:
1. Mix the above ingredients using a whisk
2. Place the æbleskive pan on a stove top on a medium heat and lightly oil or butter the pan.
3. Pour in enough mixture to fill about two-thirds of the wells.
4. As soon as they get bubbly around the edge, turn them over quickly.
5. Continue cooking, turning the ball to keep it from burning and it creates the characteristic spherical shape of an æbleskive.
6. Remove all of the æbleskiver from the pan and generously sprinkle with powdered sugar. Traditionally æbleskiver are served with raspberry jam, strawberry jam or sugar.
7. If you want to get creative, you can fill æbleskiver with fruit, chocolate, jam or even cheese.
This recipe was inspired by this recipe provided by ScandinavianToday:
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Amazing Breakfast Danish Aebleskiver | Cuisine at Home
Learn how to make this Danish staple, Aebleskiver. From the editors of Cuisine at Home Magazine.
How to make Aebleskiver (Danish Christmas donuts) and our family traditions!
How to make Aebleskiver (Danish Christmas donuts) and our family traditions!
Recipe courtesy of my Dearly-Departed-Danish-Father-in-Law, who was born in 1914 (not 1918 as I said...)
For 30 æbleskiver (Danish Christmas donuts) you will need:
3 eggs
3 tablespoons sugar
½ teaspoon salt
a quarter litre/250mls/1 cup of kærnemælk (buttermilk)
200 mls/just under 1 cup of milk or cream (I'd go with cream, DH used milk - boo!)
250g or 2 cups of plain flour
2 teaspoons baking powder
½-1 teaspoon ground cardamom
Mix the first five ingredients (eggs, sugar, salt, buttermilk, milk or cream) in a large bowl until it's fairly frothy. Easiest with an electric mixer. Gradually mix in the flour, baking powder and ground cardamom. Make sure it's well mixed, then leave to rest for about 15 minutes.
Heat up your donut pan, put a tiny bit of oil or butter in each of the holes and fill each hole about two-thirds of the way up (they will swell up). When there are lots of bubbles on the surface of each donut, flip over. In DH's family the tradition is to use knitting needles... But a skewer will do! :-)
When the little donut balls are browned on both sides remove from the pan.
Serve warm with icing sugar (or granulated sugar) and jam.
To eat them the Danish way:
put a spoonful of (icing or granulated) sugar and jam on to your plate
put two or three donuts on to your plate
dip the donuts into the sugar and jam on your plate
Repeat until you are full... Hope you enjoy them!
The donuts can be frozen.
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