I'm from Denmark, and the way you usually eat æbleskiver is by dipping them in jam, then dip them in powdered sugar, that will stick to the jam. We usually just eat them with our fingers as well! This was a super cute video by the way
You should not say “usually” when there is only like 1/8 who does it -_- and no you should not dip it in both powered sugar and jam that’s just weird :/
Watching this from Denmark 🙌🏻 My husband went 'Nooooooo' when you added oil instead of butter 😂 We always used butter to fry them. Also in our family we add grated apples into the batter. Gives it a nice hint of apple. And definitely try eating them with both icing sugar and jam ❤️ Loving your videos as always!
Jesper Jørgensen Jeg synes mange har laver de uden æbler i dag. Især når du købt i supermarkedet. Undskyld for min dårlige dansk. Jeg har lær dansk kun i 6 måneder 😂
Okay, first rule of Danish Cooking, USE BUTTER! So use that to fry them next time. Besides that you did great. When you cook them at home many people still use apples, just a small piece you put inside them before flipping them.
troo52, depends what you mean by genuine. My mother actually uses a form of vegetable fat shortening made from coconut oil (called “palmin” in Danish). It’s probably not what they used in ye oldest of days, but it’s what my grandmother used half a century ago in her little country village on Ærø. That’s pretty genuine to me. But you are right: it is not butter.
Hi. Here in Denmark, we, some of us, still put a wedge of apple in. I add the wedge when I have turned it the first time. I prefer a sweet apple, but in the old days, food apples were used, such as the Dutch variant, Belle de Booskop, it's high in fiber and rich in acid. Very nice. 😍😎😊
Emmy, great job with the aebleskivers, but you forgot my favorite ingredient. Cardamom! It makes them taste even better and goes amazingly good with the raspberry jam.
No cuttlery, its finger food :) Also, youll dip the æbleskive in the jam and then dip the now jamed æbleskive in the powdered sugar, bite and repeat. And repeat until you run out of æbleskiver. Put on another log on the fireplace, take a seat in your favorite chair, lay back, finish your gløg and relax and let the "hygge" overwhelm you
Gasp! I love the word "hygge!" I'm from California and learned what Hygge means fairly recently, and I love the word now. (it means "cozy,/cosy" right?)
Wait... what?!?! You had me at *_Pancake Balls._* I can already tell these are the best things ever, without having tried them yet. I am now on a mission. To makes me some Pancake Balls!
Emmy! How did I miss this video? :D Your "apple slices" look perfect! However, if you ever serve them for your guests, here's a few tips on how to serve and eat them: Don't arrange them on plates with topping. Just put them all in a tray or dish or bowl or whatever and put in on the dining table. Also put a bowl of powdered sugar with a spoon and a bowl of regular sugar with a spoon, and jam. Most common jams in Denmark would be strawberry, raspberry, blackcurrant, boysenberry, and sometimes even apricot, but use whatever you like! You can never have too many options. Preferably, there should be at least two kinds of jam to alternate between, and having more than that is great for your guests to have some options to choose between. Each person grabs a couple of apple slices onto their plate, and then makes a little pile of sugar at the edge of their plate, maybe a topped teaspoonfull or two, and then a pile of powdered sugar next to it, and a pile of jam, and if you like, a pile of another kind of jam, and maybe even a third if there's the option. And then you just pick up an apple slice with one hand and dip it as you see fit. You don't use cutlery. Dipping it into jam first and then sugar makes the sugar stick much better. Regular sugar gives a delicious crunch, but powdered sugar is equally heavenly, so alternating between them is great -- same with jam. I'll dip in one jam and one sugar, then another jam and another sugar, then a bite of sugar without jam, or a bite with jam without sugar, and the second jam again with the first sugar... The combinations are many! You can also mis jam and sugar together into a paste on your plate, using your apple slice as your spoon. Your plate can get messy, but that's why you make your own little piles of dip on your plate, which you can of course refill along the way. When you run out of apple slices, you just grab a couple more if you're still hungry and restock on dip. It's not polite to hoard more than two or three at a time, but there should be enough apple slices in the tray for everyone to keep restocking until even the sweetest tooth has been satiated! You eat with your hands, so you're allowed to get messy -- it's Christmas, after all, and enjoying yourself and life and the taste and the moment and the company is what's important!
I was out thrifting when I came across one of those pans. I had been looking for a takoyaki pan, so I was thrilled to find what I thought was one. It wasn't until I got it home and was washing it, that I saw on the back was written aebleskiver. I'd never heard of it, so, of course, I looked it up on RU-vid. Love them! I've made both aebleskiver and takoyaki, and both came out awesome!
I am Canadian and my mother is an immigrant from Denmark. We make these without separating the eggs because our part of Denmark does not make them fluffy. Our traditional topping is apricot jam and yoghurt, but as Canadians we often top them with whipped cream and maple syrup. IMHO those are the best toppings.
You should try and put a piece of dark chocolate in the middle of the æbleskiver, it's not very traditional, but soooo yummy. Also æbleskiver is actually not an everyday thing, we only eat it at christmas time when our families are all together decorate the christmas tree, it's so hyggeligt (hyggeligt = a danish word that describes the feeling of joy and happiness that you get when you spend time together with your friends and/or family doing something you all enjoy).
Hey Emmy! Great job! This is an old tradition in my family, the one thing that made me sad is you didn’t add cardamon. They simply aren’t the same without it! Highly recommend trying it with cardamon next time! 😉
This is a traditional Christmas morning recipe for my family. We have many of these pans! We don't cook them hollow, though. We just cook one side, flip them over and cook the other. They still come out fluffy, and we eat them with maple syrup, though if you put a dollop of jam or some other filling in the middle while they're cooking they will enclose the filling and come out perfect as well. And they do refrigerate/freeze/reheat perfectly. :)
If you want really round pancake balls as you turn them the first or second time add a spoonful or two of more batter to fill out the empty spots. We find this helps them turn out very nice and round.
My family is German and since I was a small child my grandmother made something like this that we always called fuden. The batter has raisins and cardamom in it. While they were hot we would dip them into sugar. I could never find any reference to fuden online, but today I found that they are actually called Förtchen. Absolutely delicious! My father has my grandmothers original pan, which is cast-iron. I bought myself and my sister one off eBay many years ago.
Emmy I LOVE your channel. You don’t limit it to one thing, you show us whatever you want to show us and I love that about you and your channel. You are the ONLY RU-vidr that I can watch a video and get sucked in even when I’m not trying to. Your videos are just amazing and thank you ❤️.
In traditional æbleskiver there is actually a bit of cardamon in the batter and a bit of lemon zest. And if you wanna be even more traditional then add applesauce to the batter or add a tiny slice of apple when the æbleskiver has ben turned a quarter turn. The slice will then continue to bake inside the sphere. Æbleskiver directly translates to ‘apple slices’
my husband is danish, and his mother taught me to make aebleskiver before we got married. after we found out that me and both of my children are celiacs, i came up with a gluten-free version. i'm looking forward to watching this video and seeing how you do it. we usually serve with butter and a smidge of brown sugar or currant jelly.
It's a brave woman who bakes wearing black - even with a hole in her sleeve. Emmy, you could inject those with any number of goodies like jam, pudding, honey... And Happy Cinco de Mayonnaisse!
My grandmother was part Danish and she used to make these. I have a pan, but don’t do it often. I need to do it more. I like mine with raspberry jam and powdered sugar!
ive had an æbleskiver pan for years and never used it because i never looked up what to do, but now that i know it is just pancake batter, i will definitely use it.
Soon Emmy won't have to go to the store for eggs anymore.. you can just go visit the hens out in your yard... "Ladies I need half a dozen eggs..." and they will be happy to oblige...
We do infact have maplesirup in Denmark! 💗 And thank you. You made me curious to try My beloved æbleskiver in a New fashion😋 Btw awesome video thank you for doing this💗💗💗😘
I gotta say for a first attempt you did an amazing job :D You seem like you have done it several times before and i actually think most Danes would envy how easy you made it look to make them :) Normally we eat the æbleskiver with both jam and icing sugar on the same plate :)
I saw a British baking show that had the contestants make these. They were filled with a spiced apple filling. You fill it almost full, then use a tool to tip the pancake partially and then you put some of the filling in the 'gap' that forms, then spin it again as normal until they are done.
Hey Emmy! My grandmother grew up in Denmark and she used to make abelskiva for dinner often! She passed away a few years ago and we have her cast iron abelskiva pan to this day. I haven't made them in a while but i know in my family we always ate them with jam or some syrup. Everytime i see abelskiva i have fond memories of my grandma so it was great to watch you make them. Thanks for the memories and the good vibes. Been watching for years and will always watch. -Conor
My mother is from Stavanger originally. She made them for us when we were young. Wondered why we always referred to them as Monkey bread. Now I understand. I will be making these soon myself. Such good memories.
As you can probably tell from my first name, which is Danish, my mothers ssde of the family was French and Danish. Mom was born in 1922. You are correct in that the way that she knew how to make these was with apple slivers in the middle, which is traditional. When we went to Solvang, California, they put applesauce in the middle and mom was VERY disappointed.
As a dane, this makes me so happy 😊I love æbleskiver 😍 But Emmy, you eat them with your hands and dip them in jam or powdered sugar, put that fork away 😉
Emmy: “and it’s used to create-“ Me: “takoyaki” Emmy: “ableskiver” Me: “don’t take my smug know-it-all attitude away from me, Emmy ITS ALL I HAVE LEFT!”
Reminds me of 'poffertjes' a dutch pancake like ball (a bit flat). It's different from pancakes, it's more airy. It's great. (I'm from the Netherlands btw. Ik houd van poffertjes)
So cosy. Nice to see some Danish delishiousness. We put a little cardemom and a little grated lemon zest in, fry them in butter. A fuller taste experience. And eat them with both powdered sugar on and dipped in the jam. Plus, fill the holes up 3/4 and as you turn half-way, fill a little more dough in.
I have one of these!! It was given to me by a supervisor who liked picking neat things up at thrift stores. I hadn’t ever gotten around to using it, but now’s a great time to try. Awesome, Emmy!!
in holland we have 'poffertjes'.. its round and more flat but looks almost the same (but the batter from pancakes) .. eating those with butter and powder sugar..
I've found that if I don't freeze my more liquid fillings first, they kind of melt into the batter and kinda burn a bit in their bid to escape their doughy prisons, but it can be done!
I am a Danish Girl and I Love Æbleskiver for the Christmas Season (that start in mid November, and goes on through all December ❤️ a Our Home ❤️) The word Æbleskiver translates to apple slices 🍎 Your take on Æbleskiver is Great, but I Love to cook/ bake my Homemade Æbleskiver with a real Vanilla Bean, I add a tiny small piece of apple inside, jI use butter also for the "baking/ frying" and serve them with Raspberry Coulis or Raspberry Marmelade and powdered suger 🎄🎁🎅 Merry Christmas ❤️
We have those pans also here in Holland, we use them for poffertjes, made with pancakebatter (not the puffy American pancakes but more like a crepe like in France) traditionally eaten with a bit of butter and powdered sugar.
Hii! Danish person here. You're supposed to turn the æbleskiver 180 degrees when you cook them so they don't get hollow. And eat them with your fingers dipping them in strawberry jam and then powdered sugar. Or use regular sugar. Love the video! Really nicely done for someone not danish ;)
Yes! The Little Mermaid Restaurant in Solvang, California. They typically have a guy in the window making tons of these, so fun to watch while waiting for a table, because of so many customers! They sell the pan and the jam. A must visit if traveling that way.
You did quite well. I love æbleskiver, especially during the winter. Some have the (for my taste) bad habit of filling them with prunes which can give you a damned nasty burn when eaten too hot. The best pan for æbleskiver is a cast iron one with the profile yours have and then give it some decent heat. :) We don't use any forks or the like. Hold it with your fingers and dip it into jam or sugar. The reason is...if you can hold it with your fingers you may not likely burn yourself as they are damned hot straight from the pan. A good cup of coffee is the perfect companion for those.
Yes you can freeze them. When heating them up in the oven remember to put a container with some water in the oven. It will help keeping them moist instead of hard shelled baked. In the microwave it only takes seconds, but just a few at a time or it gets rubbery in texture.. In Denmark you can usually find a bag of æbleskiver for 2 to 4$ at the supermarket freezer. There is 20 in the bag, so armed with sugar, jam/marmalade,syrup,nutella a bag or two of those it is a very easy treat for the kids at a birthday party. Also works fine with vanilla ice cream.
Loved this video! I'm of Danish descent, and my family has (apparently) tweaked Æbleskivers a bit. We serve them FILLED with applesauce, jam, pieces of fruit, or (depending on attendance) chunks of ham. I've used nutella and other nut butters as well. You fill the cup about halfway, roughly 2 TBSP of batter, put a TBSP of your filling in, then add more batter, enough to just cover the filling. When the batter is bubbling, you make a 1/2 turn to complete the ball shape and keep the filling in. It takes patience and practice. It is definitely worth it! Glad you liked them though! 😊
We had these tonight, given to me by a friend, absolutely delicious! Had them with maple syrup, YUMM! My son had them with ice cream, and chocolate topping, also YUMM! Also tried them dipped in jam and sugar. ALL YUMMMMM.
My grandmother would make these every winter, filled with Lingonberry jam. She would turn them only once and with 2 chopsticks. While they are cooking on the first side, put a dollop of jam in the center and the batter will rise around it, then turn over all the way once.
This vid made me sub, love your videos. Your pronunciation was on point, even when you said "ævleskiver" as we call it in my part of the country :) You should try adding some cardamom to the dough next time, delicious ;)
I have watched many videos, looking for the traditional recipe. Finally found it :) Thank you for nor cutting corners and just using a pancake batter. Butter is yummier than oil though and you can buy pie apples and pop a piece into each one before the closing turn.
I love the video Emmy! I love that you do tons of research when cooking a dish from another culture. But I am surprised that you did not add cardamom to the batter. Coming from a danish family I grew up having these delicious treats, and I couldn’t imagine eating these without the famous spice. Anyone else agree?
Growing up my neighbors mom was from Denmark and used to make these for all us kids. Neat to see how they’re cooked, I always thought they rose to a ball on their own, I didn’t know they had to be turned like that. Very neat!
I'm being lazy: that's a lot of work for a pancake 😫 They look delicious though and I will try the raspberry jam and powdered sugar the next time I have pancakes🥞
In the Netherlands we have a somewhat similar dish. Its called poffertjes and they are mini puffy pancakes eaten traditionally with powered sugar and butter. Nowadays they sell them with Nutella etc as well.
