Gluten-Free Aebleskiver (Danish Pancake Balls)
Venture with me down the California coast to the charming, if touristy, town of Solvang. Historically a Danish enclave, it’s dotted with windmills and shops selling all manner of Northern European odds and ends, plus cafes serving butter cookies and pastries. But most importantly, that’s where I first met the delicious, fluffy, round pancakes known as aebleskiver. Even as a kid I was ambitious in the kitchen, and on that long-ago family trip I insisted I wanted a pan to take home.
Aebleskiver aren’t something I make when I’m in a hurry — cooking a family’s worth of these little pancakes takes patience. We don’t want burned, lopsided, or doughy-in-the-middle pancakes, now do we? And frankly, I’ve never figured out how to make them without making a mess. The batter takes patience too, and isn’t really a make-ahead thing. These are light and fluffy from the reaction of buttermilk and baking soda, plus the addition of whipped egg whites. Filled with jam, chocolate, or ham and cheese, these are special-occasion fare for when you’re willing to spend some time in the kitchen.
Somehow, at some point, that pan sadly found its way to the back of my mom’s pantry. A couple of years ago, she brought it back to me. It’s a heavy, cast iron, smooth-bottomed beauty with 7 cavities — more than enough to keep you busy turning before burning. If I didn’t have this one, I’d probably buy this one*.
In the meantime, I also went gluten-free. I tried a few easier gluten-free recipes, but this one — based on the buttermilk pancakes from Serious Eats — is my favorite. I love whipping the egg whites into a meringue; it makes them less fussy to fold in. Kenji’s suggested substitute of 2/3 yogurt to 1/3 milk works well here too. Strangely enough, I always have buttermilk on hand, because I buy a big container and freeze what I don’t use. I like to freeze it in these big ice cube trays or my beloved baby food containers.
*Amazon links are affiliate links and I earn a small commission if you buy these products.
Gluten Free Aebleskivers (Danish Pancake Balls) – Grain Free too
Equipment
- Aebleskiver pan
- Mixer
- Ice cream scoop or ¼ cup measuring cup
- Fondue fork or skewer (a regular fork works in a pinch)
Ingredients
For Batter:
- ½ cup 68g cassava flour
- ¼ cup 30g tapioca flour
- ¼ cup 24g almond flour
- ½ tsp 2g baking powder
- ¼ tsp 1g baking soda
- ½ tsp 3g salt
- ¼ cup 50g sugar
- 1½ cups 355ml / 360g buttermilk (or 1 cup yogurt and ½ cup milk)
- 2 eggs separated
- 1 tsp vanilla optional
- Grate of fresh nutmeg optional
- 2 Tbsp 28g butter, melted
For cooking:
- Oil for frying avocado oil recommended
- Fillings optional: 2 bananas, diced; 1 cup chocolate chips; ½ cup jam; cooked apples; diced ham and cheese
- Powdered sugar maple syrup, or both, for serving
Instructions
Make the Batter
- In a small bowl, mix the cassava flour, tapioca flour, salt, and nutmeg (if using).
- In a second, bigger bowl, mix the egg yolks, buttermilk, melted butter, and vanilla (if using). Whisking constantly — or using a hand mixer — mix the dry ingredients into the wet ingredients.
- In a separate bowl (or the empty dry-ingredient bowl), mix the almond flour, baking powder, and baking soda. Add this later, after the thirstier flours have had time to absorb the liquid, so you get a full leavening boost right before cooking.
- Beat the egg whites until frothy, then add the sugar and beat until you have a stiff meringue.
- Get your pan ready. Mix the almond flour mixture into the wet ingredients, then fold in the meringue.
Make the Pancakes
- Add a generous amount of oil to each cavity and get it hot — the pan should sizzle but not smoke. Heat over medium heat.
- Turn the stove down to medium-low. Fill each cavity with batter using an ice cream scoop or 1/4 cup measuring cup. Add dry toppings like bananas, chocolate chips, or ham and cheese now; add wet toppings like jam a little later.
- Let them cook a couple of minutes on medium-low, then give them their first turn — a 1/3 turn — using a fondue fork, skewer, or regular fork. Don’t push past 1/3 or they’ll collapse.
- Give them a second 1/3 turn, perpendicular to the first, to form a V or heart shape on top.
- Give a final turn all the way over. Cook until deep golden brown with a fully cooked interior, turning as needed to prevent burning.
- When I think they are done I almost always split one open to make sure – if they are not done all the way through but pretty brown I turn the heat down and turn frequently to prevent burning.
- Serve with powdered sugar, maple syrup, or jam.
Notes
Arrowroot can substitute for tapioca flour; potato or corn starch might work but haven’t been tested.
Almond flour could likely be omitted but I have not tested.
Weight measurements are approximate and can vary by brand, especially for gluten-free flours while it is best to weigh flours when I am sleepy on Saturday morning I usually use volume measures. Make sure your pan is well seasoned and use lots of oil at first to prevent sticking. Keep the heat low to keep all that dairy and sugar from browning to fast.
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