Æbleskiver (Danish Pancake Balls)

Step 1

Peel the apple using a vegetable peeler, then use a chef's knife to cut the apple in half from top to bottom, cutting through the center.

Step 2

Cut each apple half lengthwise into thin slices, about 1/8 inch thick, so they bend slightly without breaking. Discard the seeded center.

Step 3

Cut each apple slice crosswise into pieces about 1 inch long — roughly the size of a postage stamp — and place in a small bowl.

Step 4

Pour the flour, milk, and melted butter into a medium mixing bowl.

Step 5

Crack the eggs into the same bowl, add the sugar, baking powder, and cardamom.

Step 6

Whisk everything together until smooth and no lumps remain — about 1 minute — then let the batter sit for 5 minutes.

Step 7

Set the æbleskiver pan over medium-high heat for 2 minutes, then lightly brush each hemispherical cup with melted butter until glistening.

Step 8

Pour the batter into each cup until three-quarters full — about 2 tablespoons per cup — leaving room for the apple and final filling.

Step 9

Drop 3 to 4 apple pieces into the center of each filled cup, pressing gently so they sink partway into the batter.

Step 10

Cook for 2 minutes over medium-high heat until the bottoms are golden brown and firm when you gently shake the pan — you'll hear a faint sizzle.

Step 11

Using a wooden skewer or thin metal tool, insert it under the rim of one æbleskiver at a shallow angle and roll it halfway over to flip it inside the cup.

Step 12

Flip each remaining æbleskiver the same way, rolling it slowly until the uncooked side faces down and it sits rounded-side up in the cup.

Step 13

Cook for another 2 to 3 minutes until the newly exposed surface turns golden brown and the æbleskiver bounces slightly when you gently shake the pan.

Step 14

Remove each finished æbleskiver with the wooden skewer or a small fork and transfer it to a serving plate.

Step 15

Dust all the æbleskiver generously with powdered sugar using a fine-mesh sieve held a few inches above the plate.

Step 16

Serve warm, passing jam on the side in a small bowl for dipping if using.