…are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to American pancakes crossed with a popover, æbleskiver are solid like a pancake but light and fluffy like a popover.

This particular recipe is from John Newman in Tooele, UT. He’s been cooking since he was in elementary school. His family traveled from Denmark and settled in Utah in the mid-1800s having followed Brigham Young. His great-grandmother made them with gooseberry jam.


They can be savory or sweet. I didn’t know which ones to make so I did both. The first ones were filled with cheese.

    2 cups all-purpose flour
    2 tablespoons baking powder
    1 1/2 teaspoon kosher salt
    6 large eggs, separated
    2 cups buttermilk
    4 tablespoons (112 stick) unsalted butter. melted
    1 pound sharp cheddar cheese, cut into 48 small pieces

In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk the egg yolks until smooth, then whisk in the buttermilk until well blended. In another large bowl, whip the egg whites with an electric mixer until stiff peaks
Stir the buttermilk mixture into the flour mixture just until blended. Do not over mix. Fold the egg whites into the batter until almost no white streaks remain.
Heat an ableskiver pan over medium heat. Lightly brush the inside of each well of the pan with the melted butter. Working in batches, spoon 1 rounded tablespoon of batter into each well, drop a piece of cheese in the batter, and top with a little more batter.
Cook for 2 to 3 minutes, until the top of the batter becomes very bubbly. Flip the
ableskivers using a metal skewer, {I used chopsticks} and cook for 2 to 3 minutes more, until browned.
Using the metal skewer , transfer the ableskivers to a paper-towel-lined plate to drain briefly. Repeat with the remaining batter, brushing the pan with butter between each batch. Serve warm.

Using the same recipe but without the cheese I made a plain batch and bathed them in a simple syrup.


One recipe two snacks! Cannot beat that.

The recipe is barely adapted from Molly O’Neill’s One Big Table on page 9.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).