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Ricotta stuffed æbleskiver, golden brown, served dusted with powdered sugar
Soft dough balls with ricotta filling, Scandinavian style

Ricotta Stuffed Danish Pancakes (Æbleskiver)

Author: Flavelo
Recipes Cakes and Desserts
A more elegant, grown-up version of the Danish pancake ball. The soft, milky taste and creamy texture of ricotta create a sophisticated contrast with the sweet dough. This filling doesn't leak out as easily as chocolate and is great customized with lemon zest or vanilla. It's like baking a miniature cheesecake inside a pancake.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 525 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver Pan: Essential for the sphere shape.
  • Strainer: For draining the ricotta.
  • Stick/Skewer: For turning.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Drain the ricotta in a strainer, then mix to taste with a little sugar, vanilla, or grated lemon zest.

Tip: Moisture is the enemy of the dough – the drier the filling, the better the cake's texture.
2 ✓

Make the pancake batter: whip the egg whites to peaks. Mix yolks with butter, milk, then dry ingredients. Fold in the whites.

Tip: Separately whipped whites make the dough 'spongy' and light.
3 ✓

Heat the pan, oil the wells. Fill half full with batter.

Tip: Don't fill completely, as both the filling and baking powder will raise it.
4 ✓

Place a small spoonful of ricotta in the center of the dough, then cover with a dot of batter.

Tip: The 'sealing' batter layer is important so the ricotta doesn't touch the hot iron surface during turning.
5 ✓

When the bottom is set, turn a quarter turn with the stick. Keep turning continuously until spherical and golden brown.

Tip: Be patient, the ricotta needs to warm through in the center too.
6 ✓

Serve with jam or powdered sugar.

Tip: Tart currant or raspberry jam pairs excellently with ricotta.

Recipe FAQ

The filling turned out sour.
Ricotta is naturally slightly acidic. Mix in a little powdered sugar and vanilla.
The dough sticks.
The pan must be re-oiled before each batch and allowed to heat up.

Ingredients

  • 2 cups All-Purpose Flour
  • 3 pcs Eggs (separated)
  • 1 1/4 cups Milk
  • 3.5 tbsp Butter (melted)
  • 2 tbsp Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Ricotta Cheese (drained)
  • 1/4 cup Oil for frying
  • 1 tsp Vanilla Extract or Lemon Zest (optional for ricotta)