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.