powdered sugar for dusting the Aebleskiver(or roll them in granulated sugar while hot)
optional -small cubes of apple (½-inch/1 cm), spoonfuls of jam, chocolate chips, raspberries or other berries, or small cubes of cheese for savoury pancakesto fill the pancakes
Instructions
If using a cast iron Aebleskiver pan, preheat it on medium heat just before mixing the batter.
Separate the eggs, putting the whites into a small clean mixing bowl. In another bowl, whisk together the egg yolks, milk, melted butter, sugar, salt, and vanilla (if using).
Beat the egg whites until they are stiff but not dry. Set aside.
Add the flour and baking powder to the wet ingredients and whisk just until combined - the batter will not be completely smooth.
Stir about ⅓ of the beaten whites into the batter to lighten it up, then fold in the remaining egg whites.
Add about ¼-½ teaspoon of oil or a small cube of butter to each well of the aebelskiver pan and heat it until it is very hot.
Use a tablespoon or small scoop to fill each well of the Aebleskiver pan right to the top.
Cook on medium heat until you can see the edges starting to get brown. Monitor the heat carefully so they don't cook too fast, as they can sometimes brown on the outside and not be fully cooked on the inside. Use two bamboo skewers to flip each Aebleskiver quickly and gently over, tucking in any edges that stick out after it is flipped. If you flip them quickly, the batter will run into the well as you flip the pancake and will rise to fill up the center of the ball as it bakes. It may take a few tries to get the hang of it, but once you do, it is relatively easy and very satisfying.
Cook until the underside is golden, then turn the pancake balls in the wells several times to cook any lighter edges. The pancakes are done when they are brown all the way around and you stick a skewer into one of them and it comes out clean.
Serve the Aebleskiver immediately while still warm. Dust them with icing sugar and serve them with jam.
Option: you can fill the Aebleskiver with a small cube of apple, a half-teaspoon of jam, a berry, a few chocolate chips, or a piece of chocolate. You can even make them savoury by filling them with a small cube of cheese (omit the vanilla in the batter). To fill the pancakes, first put about a tablespoon of batter into the hot oiled wells of the pan, add the filling to the center, and cover it with more batter to fill each well. Flip and cook as for unfilled Aebleskiver.
Notes
Aebleskiver are best eaten while warm and fresh. However, they can be kept in the refrigerator for up to several days and reheated in a 300℉/150℃ oven until warm. They can also be frozen for up to 3 months. Reheat them from frozen in a 300℉/150℃ oven until warmed through.Variation: Add ½ teaspoon ground cardamom and the finely grated zest of half a lemon to make a delicious Danish variation of Aebleskiver.