Aebelskiver (or Ebelskiver) with Lingonberry Jam

The first time I tasted Aebelskiver (Ebelskiver) was years ago while visiting the California Danish community of Solvang in Santa Barbara County where they were sold, at a walk-up window along the sidewalk. It was freshly made and piping hot with Raspberry jam and powdered sugar, with the taste and texture of a spherical pancake.

As far as I know the Danish are given credit for inventing these little delights, as well as the method of cooking the batter in the round shape.

There are a couple of variations (and spellings of the name) for the apple shaped treat, as well as recipes for the batter. They are delicious for breakfast, snacks, as well as dessert.

I like to serve them with wild Lingonberry preserves, imported from Sweden; it is less sweet than most of the Raspberry jams in this country. But you can serve them with any condiment you like, such as cinnamon cooked apples, syrup, honey, etc.

My pans are the older version, made of cast iron; I have never had a problem with the batter sticking.

They were a novelty when I bought them back then, but since Aebelskiver have had a resurgence in popularity in the past several years the pans are widely available.

To learn more :

Ebelskiver Video, recipe and description of the pan at the

Williams-Sonoma website.

Another Aebleskiver recipe (and pan) is also available at the

Sur La Table website.

You can do 'google' search and find several of variations of the recipe, as well as the history of these intriguing little pancakes.

I know many of you may already be familiar with this treat. For those who haven't tried them, if you have a chance to do so, I think you will like them, too.