Ebelskivers are a Danish pancake that quickly became tradition in our house! They’re delicious filled pancakes that are great as sweet or savory breakfast treats. We’ve had our eye on ebelskiver recipes for a while now, but they require a special pan (available at Sur la Table or Williams Sonoma), which we didn’t have until dear friend and travel contributor Scott randomly gifted us with one. Thanks Scott (though we know you had ulterior motives, and are looking forward to the next brunch we host so you can try these out)!
*A lovely Danish reader of this blog told me a little bit about Æbleskiver. They are traditionally eaten before Christmas, and often served with gløgg, Scandinavian mulled wine. Mange tak, Hanne!
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 2 cups buttermilk (or two cups water and 1/2 cup dried buttermilk)
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons melted butter
- 1/2 cup vegetable oil for frying (or melted butter)
Directions
- Separate egg white and yolk.
- If using powdered buttermilk, mix water and powdered buttermilk until well blended.
- Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth.
- In a separate bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Gently fold in the egg whites into the batter.
- Brush the bottom of each ebelskiver pan cup with oil and heat to medium. Pour in about a tablespoon of the batter into each cup. Immediately add any filling if desired (about half a tablespoon) and top with another tablespoon of batter. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but since I don’t knit, I used a wooden chopstick). Keep turning and cooking until the batter has formed a ball all the way around.
- Top sweet ebelskivers with powdered sugar, whipped cream, and your favorite jam.
- Enjoy!
