Aebleskiver are a traditional hot, fluffy treat from Denmark. They’re often described as a cross between pancakes, popovers and doughnuts and as soon as we tried them we were won over. Aebleskiver translated in Danish literally means “apple slices” and traditionally they were stuffed with apple sauce or apple slices. These days it is much more common to find the small, sphere-shaped pancakes stuffed with warm, gooey chocolate. We’ve stuffed our aebleskivers with coffee-flavoured chocolate for a mocha-inspired finish. An aebleskiver or two after dinner, drizzled in cream, or paired with your afternoon coffee is an indulgent feast everyone should be treated to at least once.
- 75g butter
- 175g plain flour
- ½tsp bicarbonate of soda
- 284ml carton of buttermilk
- 2 eggs, separated
- 1tbsp caster sugar
- 21 squares of coffee-flavoured chocolate
- You will need
- Aebleskiver pan (available from amazon.co.uk)
Melt 45g of the butter. Tip the flour and bicarbonate of soda into a bowl and mix well, then make a well in the centre. Pour in the cooled, melted butter, buttermilk and egg yolks. Don’t mix just yet.
Put the egg whites in a bowl with the sugar, and whisk until stiffly peaking.
Mix the flour mixture, gradually incorporating the flour around the edges. Fold in a quarter of the egg-white mix to thin the batter, followed by the rest, carefully folding as you go.
Heat the Aebleskiver pan over a medium heat; try making one pancake to check the temperature – it should turn golden. Brush a little butter in each hole, then pour in the mixture so they’re half full. Once the edges start to look golden, turn each 90 degrees, using small tongs, so they are stood up.
Add about half as much mixture as before into each hole. Once the pancake looks like it’s turning golden underneath, one at a time, set a square of chocolate in the centre and cover with mixture. After a few secs, turn so the raw side is underneath. Cook until golden all over.