Ebelskivers (pronounced “able-skeevers”) are snacks or desserts–hailing from Denmark–traditionally served during holidays and celebrations. These puffy, sphere-shaped pancakes can be served in a variety of ways, from sweet to savory, and can include toppings and/or fillings. I have tried them only a couple of times in my kitchen and each time I learn a little something new about how to prepare them.
I am still learning how to NOT cook them so long, and maybe someday when I have a gas range again–instead of an electric or ceramic cook top–I will be able to better control the heat and not overcook so many! But I did manage to salvage a few for the post today and I hope you will give me some grace and try the recipe even if you don’t they they look all that awesome. I plan to keep honing my ebelskiver skills, so one day you might just see something amazing!
The only necessary tool is a seven-welled pan that forms the pancake’s cool shape. You can use wooden skewers to turn them or purchase special ebelskiver turners–yes I did–which help flip these babies nicely. I also have a really cool ebelskiver cookbook and that is where I got the recipe that I am sharing with you today. According to the cookbook, the brown sugar and butter that ends up as the topping should crack brulee-style with every bite. Still waiting on that!
- 1 cup all-purpose flour
- 1 1/2 t. sugar
- 1/2 t. baking powder
- 1/4 t. salt
- 2 large eggs, separated
- 1 cup whole milk
- 3 T. unsalted butter, melted and slightly cooled,divided
- 2 t. ground cinnamon
- 1/4 t. nutmeg
- 3 1/2 T. light brown sugar
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 T. of the melted butter.
- Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well-blended--batter will be lumpy.
- In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff--but not dry--peaks form. To lighten the batter, use a rubber spatula and gently fold 1/3 of the egg whites into the batter, then fold in the rest of the egg whites just until no white streaks remain.
- Cooking Tip: You might want to cook these on a little lower temperature if your stove tends to cook things a little too hot. Trust me on this.
Aebleskivers are a tradition for Christmas morning in my family. I learned to make them from my mom who learned from my grandmother. The trick to perfect cooking is to preheat the cast iron pan on medium heat before adding the butter to each well. Then in the amount of time it takes to pour batter into each well, it will nearly be time to go back and do the first of the three rotations to get the ball shape. Or for the addition of the filling and then the first rotation. We usually fill them with apples (like the name implies) or don’t fill them at all and then split them after they’re cooked to add a small pat of butter and powdered sugar or lingonberry jam (a nod to the Swedish branch of my family). This recipe sounds delicious; I’m going to give it a try this year for something different. Just one question….when/how is the brown sugar added?
Thank you for your comments, Susan! I will use your tips the next time I make these. Love Lingonberry jam. The brown sugar is put in the well with the butter to melt before you put in the batter.