Also known as Danish pancakes, these spherical cakes are a traditional sweet treat in Denmark, particularly at Christmastime. Offering a flavorful filling of spiced apple, they're delicious prepared and served plain; but we like rolling them in sugar for added crunch and flavor.
To make the filling: Melt the butter in a pan over medium heat. When the butter foams, add the remaining ingredients.
Cook for 5 to 10 minutes, stirring occasionally, until the apples have softened slightly. Remove the pan from the heat and cool while you prepare the batter.
To make the batter: Whisk together the dry ingredients.
Combine the remaining ingredients; add to the dry mixture, stirring just until moistened. Don't over-mix; the batter should be lumpy.
Heat and lightly grease your aebleskiver pan (also known as a stuffed pancake pan). Don't have an aebleskiver pan? See "tips", below.
Pour about a scant tablespoon of batter into each well. Place a scant teaspoon of the filling into the middle of each, then top with another scant tablespoon of batter.
Cook the stuffed pancakes for 2 to 3 minutes on the first side, flip, and cook for another 1 to 2 minutes.
Remove from the pan, roll in the sugar of your choice, and serve warm.
