These are fancy pancakes made in a cool pan. Nice but like calling a pancake a waffle. A true Danish recipe would have whipped egg whites (multiple) and buttermilk. They have a golden hue from egg yolks and a marbled brown and gold exterior. They should be egg-y and somehow filling but still airy. They don't have a crust. Originally they had bits of apple. My family is from Copenhagen. We immigrated in 1960. Try a real Danish recipe to compare. It will be a totally different taste and texture. Sorry, I'm tired of people calling pancake balls the same as Æbelskiver. You deny the real experience, which should be tried. Real æbelskiver may take more work, but the result is heavenly and not diet-friendly, which is why we wait for special holidays to make them.
These were fantastic! So glad I bought the special pan. I put a tablespoon of batter into each divet, then a pitted cherry, and about a half a tablespoon more of batter to over the cherry, then cooked as directed (flipping). They turned out wonderfully -light, fluffy, a sweet enough that I didn't even use syrup.
This was delicious. We ate the cinnamon version with raspberry jam and powdered sugar. With my pan, the recipe made about 30 balls.
horrible horrible stuffs. tastes like bread. cinnamon flavored bread
The best recipe for these I've found...so much better than the Williams Sonoma mix...
This recipe made me love my Ebelskiver pan!!! Easy Easy Easy and without whipping the whites separately. Will make again and again!
Wonderful recipe. turned out great! thank you.
These were very delicious. I tried to use the jam filling but it did not work, the jam seaped out the side. I am a novice at this so that may be the reason. I chose to not fill the other batches and they were delicious!!!! Thanks for sharing!