Apple-Stuffed Pancakes (Aebleskiver)

Recipe by Charlotte Rutledge
7 Reviews 4.4 out of 5 stars

Also known as Danish pancakes, aebleskiver are spherical, stuffed pancakes traditionally enjoyed in Denmark, especially during Christmastime. Their signature round shape comes from cooking the batter in a special pan. (If you don’t have one, see “tips” below.) As a nod to the original version of aebleskivers (which means “apple slices,”), these pancakes are stuffed with an apple pie-like filling that’s sweet-tart and boldly apple-flavored thanks to boiled cider, plus warmly spiced with cinnamon. Serve them plain or finish them with a roll in sugar: use granulated sugar for crunch, shine, and sparkle, or non‑melting sugar for a powdered doughnut-like finish.

Prep
20 mins
Total
31 mins
Yield
18 aebleskiver
Apple-Stuffed Pancakes (Aebleskiver)
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Instructions

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  1. To make the filling: Melt the butter in a pan over medium heat. When the butter foams, add the remaining ingredients.

  2. Cook for 5 to 10 minutes, stirring occasionally, until the apples have softened slightly. Remove the pan from the heat and cool while you prepare the batter.

  3. To make the batter: Whisk together the dry ingredients.

  4. Combine the remaining ingredients; add to the dry mixture, stirring just until moistened. Don't over-mix; the batter should be lumpy.

  5. Heat and lightly grease your aebleskiver pan (also known as a stuffed pancake pan). Don't have an aebleskiver pan? See "tips", below.

  6. Pour about a scant tablespoon of batter into each well. Place a scant teaspoon of the filling into the middle of each, then top with another scant tablespoon of batter.

  7. Cook the stuffed pancakes for 2 to 3 minutes on the first side, flip, and cook for another 1 to 2 minutes.

  8. Remove from the pan, roll in the sugar of your choice, and serve warm.

Tips from our Bakers

  • If you don't have a stuffed pancake pan, or just prefer traditional pancakes, simply mix the apple filling and an additional 2 to 4 tablespoons of milk into your batter, and drop the batter by 1/4-cupfuls onto a preheated griddle or pan. Cook the pancakes for 2 to 3 minutes per side, until evenly golden brown.

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