Æbleskivers are a tasty Danish treat that looks like round puffy pancakes. Translated æbleskive means apple slice. Æbleskivers have been around for centuries, it’s believed they originated sometime before the 1600s and have remained a traditional delicacy for Danes. Æbleskiver were originally baked with small pieces of apple in the centre.
Today in Denmark æbleskiver are typically baked without anything in the center and although they can be prepared at any time during the year, they are most popular at Christmas time during the Advents, little Christmas Eve (December 23rd) or New Years Day. Most often they are served with jam and/or dipped in sugar and enjoyed with a nice glass of warm Gløgg.
In order to make æbleskiver you will need an æbleskive pan. The one I have is about 20 years old and was bought in Denmark, but fear not you don’t need to travel to Denmark to buy an æbleskive pan as they are now readily available in Canada and around the world. You can get an æbleskive pan from Amazon.
I have all my original Danish recipes for both æbleskiver & gløgg many of which include ingredients such as Ymer (Danish sour milk product), Buttermilk, butter, eggs, etc. So I’ve taken my favorite traditional recipe and included easy replacement of ingredients to make a vegan version. Granted I rarely use replacement ingredients in my day-to-day cooking, but heck it’s Christmas time and I do love my æbleskiver & Gløgg.
Æblerskiver (makes 20-25):
250 g flour (or gluten free flour)
1/2 tsp baking soda
1/2 l vegan buttermilk = 1/2 l non-dairy milk (I use home made almond milk so I can make in thicker) and add 4 Tbsp Lemon juice
4 vegan eggs (use egg replacer equivalent for 4 eggs)
2 TBsp sugar
Vegan butter for baking
Stir all ingredients together. The dough should be used right away, pour into a jug to make it easy to pour into the æbleskiver pan.
Be sure to warm the pan through for 5-10 minutes before you start cooking the æbleskiver. Once the pan is well heated, add vegan butter into the “balls” of the pan (about a 1/8-1/4 tsp in each). Pour the dough to fill about 3/4 full. Turn the æbleskiver with a fork or knitting needle once the dough rises a bit and has colour on the edges (there should still be “wet” dough in the center as this will be used to create the other half of the ball once you turn them). Use warm heat and turn a few times while baking. Keep a serving plate in the oven at warm heat and store in the oven while you finish the batch.
We like to enjoy them right away, but they can be kept in the fridge for a few days or in the freezer for a few months. We like our æbleskiver sprinkled with icing sugar and served with vegan raspberry jam and sugar for dipping.
And there you have traditional Danish æbleskiver with a vegan twist!! Værsgo!! Oh, but don’t forget to make a batch of Gløgg to enjoy along side the æbleskiver :-))
Glaedelig Jul – Froehliche Weinachten – Merry Christmas!