Æbleskiver (Buttermilk)


I have always used my mothers recipe for æbleskiver, but I tried to compare the original (regular milk/yeast) recipe to a buttermilk/baking soda/baking powder recipe and I must admit it's much better, very moist and fluffy.

Cook time30


  • 2 Egg Whites
  • 2 cups All purpose Flour
  • 2 teaspoons Baking Powder
  • 1 tablespoon Sugar
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 Egg yolks
  • 4 tablespoons Butter (melted)
  • 2 cups Buttermilk
  • 1 cup Vegetable Oil


  • 1.


    In a clean glass or metal bowl, beat the egg whites until they can hold a stiff peak. Set aside. Sift flour, baking powder, baking soda and mix. Add salt, sugar, egg yolks, melted butter and buttermilk and beat until smooth. Gently fold in the egg whites.

  • 2.

    Cooking30 minutes

    Add a little oil or butter to each 'cup' and heat until hot. Fill each cup 3/4 of the way. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.

  • 3.


    Serve with jam and confection sugar.