Savoury æbleskiver (Danish pancake balls) with bacon, served with beetroot jam. These æbleskiver taste wonderful, and they are very easy to make.
The beetroot jam is made from the pickling liquid from a jar of pickled beetroot, boiled up with agar agar, which makes it set. Blend it and adjust the consistency with water – voilà, you have beetroot jam.
If you don’t have agar agar, you can use leaf gelatine (see the ingredient list), though in my experience it behaves a little differently, so I prefer agar agar. Agar agar is sold in many shops, including several online.
My husband and I were served these æbleskiver many years ago at Nimb in Copenhagen – a wonderful taste experience that I naturally had to recreate. Try them with bakskuld (salted, smoked dab) or the leftover duck from Christmas Eve too.
Savoury æbleskiver (Danish pancake balls) with bacon
Recipe for savoury æbleskiver (Danish pancake balls) with onion and bacon.This recipe makes about 14 æbleskiver
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Ingredients
Æbleskiver
- 6 eggs
- 140 g plain flour
- 150 ml whipping cream (38% fat)
- 70 g butter
- 1 small onion, finely chopped
- 80 g bacon
- 1 tsp salt
- Chives to garnish, and a little crisp bacon if you like
- Butter for frying, preferably clarified butter
Beetroot jam
- 250 ml pickling liquid from a jar of pickled beetroot
- 3 1/2 g agar agar can be replaced with 2 1/2 sheets of leaf gelatine, soaked in cold water
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Method
Beetroot jam
- Bring the pickling liquid to the boil.
- Add the agar agar and bring back to the boil. If using gelatine, simply heat the liquid and stir the soaked gelatine into it until dissolved.
- Strain the mixture through a fine sieve and leave it to cool completely in the fridge until it sets – about 2 hours.
- Blend the set mixture to a smooth jam, adjust the consistency with a little boiling water if needed, and keep it chilled until serving.
Æbleskiver
- Fry the bacon until golden – not crisp, just golden. Chop it finely and set aside.
- Melt the butter in a small saucepan, add the onion and let it cook gently over a low heat for 5 min. Turn off the heat, add the bacon and let it cool slightly.
- Separate the eggs into yolks and whites, and whisk the whites to stiff peaks in a bowl. Set them aside.
- Stir the cream and salt into the butter mixture with the onion and bacon.
- Add the plain flour a little at a time and stir it well into the batter.
- Stir the egg yolks into the batter and finally fold in the stiff egg whites – do this in a couple of batches.
- Fry the æbleskiver in a generous knob of butter, preferably clarified, in an æbleskiver pan. Fill each hole generously with batter – it may well bubble over a little, and that way you ensure the æbleskiver come out nicely round.
- Serve the æbleskiver topped with finely chopped chives, crumbled crisp bacon if you like, and the beetroot jam.
Nutrition
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Jeg har lavet dem , og hældt dej i panden, når det er let stivnet, så hældes lidt fyld i, og mere dej, og de vendes rundt. På den måde ligner de almindelige æbleskiver ( hvis man vil “snyde” gæsterne lidt)
Hej Hannah
Det er nemlig utrolig lækkert, og folk kigger lige en ekstra gang når de tager første bid – også selvom de godt ved det ikke er almindelige æbleskiver 😉
Warm wishes, Dianna
den smagte meget godt:)
Hej Keld
Det er jeg virkelig glad for at høre – tusind tak for feedback 🙂
Warm wishes, Dianna
Kan de laves og fryses til senere?
Hej Pia
Det kan de sagtens ja 🙂
Warm wishes, Dianna
Kan de laves om morgenen og lunes i ovnen til aften?
Hej Sabina
Det kan du sagtens gøre 🙂
Dbh Dianna