Ebelskivers. If you don’t know them, now’s the time to get in the know. These small, round Danish pancakes can be filled with anything your heart desires – jam & chocolate chips being the usual favorites.
Whew – it feels like I haven’t written here in quite sometime. I missed it! Life happened. I spent a few weeks dealing with some health issues and then took a much needed family vacation. Healthy and relaxed – I’m back 🙂
Baking failures. Cocktail failures. Dinner Failures. I’ve had them all the past few weeks. I suppose I was trying too hard. Too eager to get back into the swing of things.
I was feeling very uninspired. I spent an afternoon running simple errands and came home exhausted. It was late and we still didn’t have lunch. My daughter suggested ebelskivers. We haven’t made them in quite some time – I was feeling inspired.
Ebelskivers. You either know them or you don’t. They’re a small, round filled Dutch pancake. Think a warm, filled munchkin in pancake form.
There are as many ebelskivers recipes as pancake or waffle recipes. I’m confident that they all work – it’s just about personal preference on taste and texture. I prefer buttermilk in all pancake & waffle recipes. I also choose to separate the eggs and beat the egg whites – I feel the finished product is lighter and fluffier this way. I know many folks just use boxed pancake mix – if boxed pancake mix is your thing then go for it.
You can go ahead and fill these. Or not. Seriously though, one of the biggest joys of these little balls of pancake goodness is the filling. Sweet or savory – use anything you’d like. Household favorites are various jams and chocolate chips. Ricotta cheese with chocolate chips were my all time favorite. This time around we made one batch with fig cocoa spread, a strawberry honey jam and chocolate chips.
Flipping these little buggers is an art of it’s own. I do a three point maneuver. After the bottom of the ebelskiver is golden brown, I use chopsticks to turn it until the batter pours into the bottom of the mold. After set, about a minute or two, I turn the ebelskivers the remainder of the way and finish cooking. When done, I use a small plastic spoon to remove. Everyone has their own crafty way of flipping ebelskivers. Honestly, you have to make a few batches to figure out what works for you. It’s tricky, but not difficult.
Serve these with a sprinkle of powdered sugar and get to eating. If you’re making them unfilled, then serve with syrups, jams, chocolate sauce…
I’ll admit, ebelskivers are a bit fussy. I’m not usually one with much morning cheer, so this isn’t something I make for breakfast. I enjoy making these for brunch or an unexpected sweet snack.
There is a special pan required to make ebelskivers. You can find them online for $15 – $30. Psssttt….I found them on sale here – check it out! Keep your eyes open though – I got lucky and found mine at a thrift store years ago for a few bucks! My daughter insists that she can make these with her cake pop maker. We haven’t tried yet – but I think she’s right.
Happy ebelskiver making! Thanks for stopping by 🙂
- 1 cup all purpose flour
- 2 teaspoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, separated
- 1 cup buttermilk
- 2 teaspoon melted butter
- 1 teaspoon vanilla extract
- vegetable oil or softened butter for greasing pan
- jam or chocolate chips for filling
- powdered sugar, for dusting
- In a large bowl, whisk together flour, sugar, baking powder & salt.
- Separate eggs, set whites aside.
- Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed - some lumps will remain.
- In a separate bowl, using electric mixers, beat egg whites until stiff peaks form.
- Fold whites into batter.
- Grease each well of the mold with oil or softened butter using a pastry brush or paper towel.
- Heat pan up over medium heat.
- Pour batter into each well, filling about half way. I use a small ladle.
- Fill with about half a teaspoon of jam or a pinch of chocolate chips.
- Top with additional batter - I fill ⅛" from the top.
- Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes. I use 2 chopsticks to maneuver and flip each ebelskiver. I also do a "3-point turn" when I flip them. Whatever works for you.
- Repeat with remaining batter.
- Remove each pancake and serve with a dusting of powdered sugar or syrups. Enjoy.
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