Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.



Pronounced eb-l-skur (or something like that!) these spherical pancake balls are on repeat at our house. My Danish grandmother made these when I was growing up, and they were always such a treat! Usually I make the plain recipe to follow, but I’ve also tried some really tasty savory versions filled with herbs and cheese. The best/worst part of this dish is the special pan you’ll need to get the balls the right shape. I splurged and bought this Scanpan version a few years ago. I figured a Danish pan company was the only place to get a Danish pancake ball pan!



  • 2 cups Milk

  • 1 Lemon

  • 2 Eggs

  • 2 cups Flour

  • 1 Tbl Sugar

  • 2 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1/2 tsp Salt

  • 4 Tbls Butter, melted

  • 1/2 cup Coconut Oil, melted

  • 1 Knitting Needle or Chopstick


  • Mix the Milk and the juice from the Lemon. Let sit for at least 10 minutes while you make the rest of the batter. (Alternatively, substitute 2 cups of Buttermilk.)

  • Begin preheating the Æbleskiver pan over medium heat.

  • Separate the Egg whites into a bowl - preferably a KitchenAid mixing bowl - and the Egg yolks into another bowl. Beat the Egg whites on high until they are light and fluffy, like for a merengue.

  • Add the Flour, Sugar, Baking Powder, Baking Soda, Salt, and melted Butter to the bowl with the Egg yolks.

  • Slowly mix in the the Milk mixture, incorporating until the lumps are gone.

  • Fold in the Egg White mixture into the batter, mixing as little as possible to give the batter as much fluffiness as possible.

  • Using a small spoon, put about a 1/4 tsp of Coconut Oil in each of the pan divots. Fill each divot almost to the top with batter.

  • Wait for bubbles to form on the top of the batter, then, using the Knitting Needle or Chopstick, rotate the balls a quarter turn. Repeat all the way around the ball, until the pancake is cooked. This usually takes me about 3-4 minutes per batch, and I rotate frequently once I’ve made my first full circle.


This dish requires some practice to get the right technique down, but man is it worth it! A good YouTube video to watch on proper technique can be found here. We like to cut the Æbleskiver open and top with nutella, honey, or lemon curd.

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