Nana's Æbleskivers
by Megan Crawford
An æbleskiver (ei·bluh·skee·vr) is a traditional Danish pancake— a fluffy sphere about the size of a tennis ball. My Nana always makes them for Christmas, and we always did the same growing up. The family record for number of æbleskivers consumed in one Christmas morning is held by my Uncle Nick: an impressive twenty-one.
The best part of the Rowson tradition of Christmas æbleskivers is that we aren’t Danish in the slightest. Like most family traditions, the æbleskiver just sort of happened.
However, æbleskivers are a Christmas tradition in Nordic countries (and are considered a dessert rather than breakfast, but the Rowsons are a rule-breaking bunch). It directly translates to “apple slices,” but apples aren’t used in contemporary recipes. Also true to Rowson form, our take on æbleskivers switches between the contemporary recipe and the traditional recipe.
Æbleskivers also require a specific pan: cast iron with seven half spheres. Thanks to the 21st century world we now live in, pans can be easily found online.
While, as far as heritage goes, it doesn’t quite make sense for my family to make æbleskivers, it’s one of my favorite memories of the season. After the rush of stockings and before the anticipation of sharing gifts, we take the time to make breakfast. To sit together over coffee and take time. So, even if you don’t run out to find an æbleskiver pan, may you find the sentiment— the joy of being together, building new traditions, and enjoying the moments in between.
The Rowson kids at christmas (clockwise): Carrie, Vicky, Holly, and Nick.
Ingredients
1 Granny Smith apple (optional, but the traditional recipe uses apples)
1 tsp. baking powder
2 cups buttermilk
1/2 tsp. salt
2 cups flour
1 tsp. baking soda
3 eggs, separated
2 tsp. sugar
vegetable oil (for the pan)
Instructions
Sift together flour, baking soda, and baking powder.
In the same bowl, beat egg yolks and add sugar, salt, and milk.
Beat egg whites until stiff, fold into the batter along with the chopped apple.
Make sure the pan is hot and use ample oil for the first batch.
Pour batter into the molds until even, wait for the batter to bubble, and then carefully turn the æbleskiver over with a fork.
Serve with powdered sugar or syrup and enjoy!
*Note: leftovers can be refrigerated or frozen. It’s best to heat them back up in a toaster oven so that they keep some of their crispiness!
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