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The Hirshon Danish Pancake Puffs With Apple - Æbleskiver

The Hirshon Danish Pancake Puffs With Apple – Æbleskiver

  • Total Time: 0 hours


Units Scale
  • Batter:
  • 1 egg yolk
  • 1 egg white
  • 100 ml whole milk
  • 100 g flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 7 1/2 g fresh yeast or 2 1/2 g dry yeast
  • ***
  • Filling:
  • 1 Granny Smith apple, peeled, cored and chopped
  • 1 Cameo, Gala or Honeycrisp apple, peeled, cored and chopped
  • splash of fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly-ground cardamom (TFD change, switch to cinnamon for original recipe)
  • 1/2 teaspoon freshly-grated nutmeg (TFD change, switch to cinnamon for original recipe)
  • ***
  • Coconut oil for greasing ebelskiver pan (TFD change, original recipe calls for butter)
  • Powdered vanilla sugar (for dusting the final product)
  • Strawberry jam (TFD strongly prefers Bon Mamon brand) thinned with fresh orange juice to make a dipping sauce consistency


  1. Cut apples into small chunks or use food chopper/processor to save time. Add a splash of lemon to apples and stir (to prevent browning).
  2. Add cinnamon, cardamom and nutmeg to apple mixture and set aside.
  3. Dissolve the yeast in the milk, whisk in the egg yolks, then the salt and sugar and lastly the flour. Whip the egg whites stiff and fold into the batter.
  4. Let the batter rest for 30 minutes, before beginning the frying process.
  5. Pour batter into a small pitcher for ease of pouring into ebelskiver pan (optional but recommended).
  6. Heat stove top to medium. Using basting brush, saturate the indents of the ebelskiver pan with coconut oil and pour batter halfway into each crater of the ebelskiver pan.
  7. Add a dollop of the apple filling on top of the batter of each crater on the pan and pour batter to cover apple filling onto each crater.
  8. When the edges seem cooked, use a wooden skewer or chopstick skewers (or anything similar that won’t scratch or melt) to turn the ebelskivers 90 degrees, so that you see ½ a sphere and ½ flat.
  9. One tip is to remember which ebelskiver indent you filled with batter first and go clockwise from there. This way, you will recall which ebelskiver will likely need to be flipped first.
  10. Again, wait until the edges have set and turn again, this time more than 90 degrees, so that you see a full curvature of the sphere on top.
  11. Now, wait a bit before you start turning the ebelskiver occasionally, until you are satisfied with the color of the ebelskiver – they should be lightly browned. The cooking time in total is a minute or two, depending on your heat level.
  12. Lift the ebelskiver out with a skewer, and begin the next portion. If the pan looks dry, brush the pan with coconut oil again. Keep completed æbelskiver in a low oven to stay warm if you’re making more than one batch.
  13. Dust with powdered vanilla sugar (blitz the sugar in a food processor if it’s not a sufficient powdery consistency from the bag).
  14. Allow to cool for a couple minutes before serving.
  15. Store in refrigerator if not eating right away. Serve with dipping sauce.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 208.4 kcal
  • Sugar: 13.32 g
  • Sodium: 369.71 mg
  • Fat: 4.45 g
  • Saturated Fat: 2.72 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 37.19 g
  • Fiber: 3.91 g
  • Protein: 5.77 g
  • Cholesterol: 39.11 mg

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