Eplaskifur or Danish Æbleskiver are round fluffy pancake balls that are filled with cinnamon flavored apple slices . . . that are irresistible and addictive!
Eplaskífur or Danish Æbleskiver (slices of apples) have been a family favorite since I remember. Granny Inga and her sister Auða were real experts and at many family gatherings they spoiled us with huge trays laden with these delectable round fluffy pancake balls that we, of course, devoured with great joy!
Eplaskífur date back to the middle ages when slices of apples were dipped in a batter and fried. Sometime in the 1700′s, æbleskiver pans were invented and the sliced apples evolved to small pieces of apple being baked in the center of a pancake batter. Nowadays, Eplaskífur are typically baked without anything in the center and are served with berry jam and whipped cream or simply dusted with confectionary sugar. Personally though, I always prefer them with the cinnamon flavored apple pieces!
Fluffy Danish Pancake Balls - Recipe
40 -50 g butter or margarine
200 g all-purpose flour
½ tsp baking soda
½ tsp salt
2 large eggs
2 Tblp sugar
1 tsp ground cardamom
Lemon zest from ½ - 1 lemon, optional
1 dl cream (1/2 cup)
2 dl milk (1 cup)
Cinnamon Apples (Optional)
Apples (peeled, cored and diced) + Butter + Sugar, to taste + Ground Cinnamon, to taste
For those unfamiliar with this dish, please note that Eplaskífur are made with a pancake batter, but only much thicker. Also, you will need a special Eplaskífu pan for baking and a knitting needle or metal skewer to turn the round pancake balls while baking.
Caramelize diced apples.
If you want to make the pancake balls with the apples, start by lightly sautéing the diced apples in butter and sugar. Cook very slightly and sprinkle with cinnamon and mix carefully. Set aside to cool or until pancake batter is ready.
Make the pancake batter.
Melt butter and set aside. Sift flour and baking powder in a bowl. In a second bowl, beat eggs, sugar and cardamom until frothy and lighter in color. Taking turns, add egg/ sugar mixture and then milk/cream to flour and mix until smooth. Add lemon zest and cooled butter, stir to mix. Place batter in refrigerator and let rest 30 minutes. If batter is too thick after resting add a little more milk and mix well.
Bake in special pan.
Place the pan on a stove top and lightly oil or butter the warm pan. Pour in about 2 tablespoons of the batter into each cup. As soon as the batter gets bubbly around the edge, top with apple piece and turn the Eplaskífur quickly over with the help of a knitting needle or metal skewer.
Over low heat, continue cooking, turning the pancake ball to keep it from burning and to create the characteristic spherical shape of this pancake. Once baked, remove the Eplaskífur from the pan and place on a cookie rack. Repeat process until all the batter has been baked.
Sprinkle with confectionary sugar, place into bowl and serve with berry jam and sweetened whipped cream or lightly caramelized apple bites seasoned with a bit of ground cinnamon.
These pancake balls are always best fresh but you can make them ahead of time, freeze and if needed they can be re-heated covered with aluminum foil.
If you don't have special pan, this recipe also makes great regular pancakes that can be topped with the diced cinnamon apples.
Just like making perfect thin crepes, it takes a bit of practice to make these round puffy pancakes perfectly! Start by making a couple of balls without the diced apples and once you get the hang of it, add the diced apples to these yummy treats! If you prefer pears, they are also a tasty choice . . . but not traditional!
©KaritasM – April 2021