I heard that today is National Cherry Pie Day! I hope that’s true, however, even if it’s not, you can still enjoy these Cherry Pie Aebleskiver. Ever had Aebleskiver before? No, that’s okay, don’t worry. They are little Danish Pancakes cooked in a special pan that gives them this round sphere shape.
I’ve filled them with yummy cherry pie filling and they were wonderful. Then I added a heaping scoop of vanilla ice cream and turned them into dessert!
First off, I want to let you know that I’ve started working with Lucky Leaf Pie Filling and I’m excited to have this dessert be my first post for them. You’ll be seeing a few more posts in the coming months featuring Lucky Leaf products.
To make aebleskiver you’ll need to get this special pan. The pan has six cavities that you add the batter to and then gradually flip the pancake inside to give it a sphere shape. I found that I got a better circle with just flipping it once instead of trying to make multiple turns.
I also preferred to add half the batter then a cherry, then the remaining batter instead of all the batter followed by the cherry. By covering the cherry it helped to seal it inside of the pancake.
Danish Pancakes are really a breakfast treat and I’ve seen them with other seasonal fruits and nuts. Over on Dieter’s Downfall, I stuffed them with peanut butter cups! Talk about decadent!
To see photos of turning them, check out THIS POST.
I guarantee that if your family loves pancakes, they’ll really enjoy Aebleskiver.
Cherry Pie Aebleskiver
by Karyn Granrud
Prep Time: 10 minutes
Cook Time: 15 minutes
1 can Lucky Leaf Cherry Pie Filling
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 egg yolks
2 egg whites
2 tablespoons vegetable oil
A la Mode
Vanilla Ice Cream
Cherry Pie Glaze
Combine the flour, sugar, baking powder, and salt. In a separate bowl stir together the milk and egg yolks until well combined. Add to flour mixture and stir until combines, smooth, and no lumps remain.
In a small bowl beat egg whites with an electric whisk until stiff peaks form. Gently fold whipped egg whites into batter, leaving a few puffs of egg white. Do not over-beat.
Place an Aebleskiver pan over medium heat; lightly brush each cup with oil. When the oil sizzles, fill the cavities half way, add a cherry to the center, then top off with more batter. With chopsticks or a fork, gently pull the cooked side to the side allowing the raw batter to pool to the bottom of the cavity to cook. Try to completely turn the dough ball in half to get a good sphere shaped ball. You can turn them in three increments, but when I did that I ended up with more of an open clam shell looking ball. Continue rotating and cooking until they are evenly golden brown and a wooden toothpick inserted in their centers comes out clean.
When the aebleskiver is cooked through, remove from the pan and store in a 200 oven until ready to serve. Add more oil to the cavities before each addition of batter.
To turn this breakfast treat into dessert, top a bowl of warm aebleskiver with ice cream, cherry glaze and a top it with a cherry.
For the Cherry Glaze, mix equal parts milk, cherry pie filling (without the cherries) and powdered sugar over low heat to melt. Whisk until it’s thoroughly mixed and at a thin consistency.