Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Ebelskiver - Æbleskiver version 2.

Brunch, Christmas, Desserts, HolidayTove Balle-Pedersen1 Comment
Ebelskiver in the making.

Ebelskiver in the making.

December the 8th, I always think back on my maternal grandmother, it was her Birthday, she would have turned 114 this year. We always gathered at my Grandma's at her birthday and had gløgg and æbleskiver (ebelskiver). 

I posted my moms recipe for æbleskiver, but this year I tweaked them a tiny bit, adding some cream into the mix, and they are still really really good.

Makes about 25-30


  • 250 g all-purpose flour
  • 125 g butter (salted and melted)
  • 250 ml milk (little over 1 cups)
  • 125 ml heavy whipping cream (little over ½ cup)
  • 2½ g salt (just under ½ teaspoon)
  • 4 eggs
  • ½ teaspoon cardamom
  • 4 teaspoons baking powder
  • 1 large lemon, the zest of


Mix milk with flour, cardamom and baking powder till there's no lumps. Add the melted butter, egg yolks, salt and lemon zest. Let the batter rest for about 5 minutes. 

Separate the egg yolks from the whites. Whisk whites with a mixer until stiff peaks form. 

Gently fold in the egg whites, do not over mix the batter, but you don't want spots of egg whites in the batter.

Turning æbleskiver.

Turning æbleskiver.

Heat the ebelskive pan. Fill the holes little over ¾.  As soon as the batter starts to bubble around the edge, turn* them halfway. When you have turned all halfway turn the ebelskiver all the way, so you end up with a perfect ball. Continue cooking, turning the ball to keep it from burning.

Serve the ebelskiver with confectionary sugar and a good quality jam.

* I use a knitting needle to turn the ebelskiver, but you can use a small fork.