Ebelskivers

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One of our family’s favorite New Year’s traditions is to make a Danish filled pancake dish called Ebleskievers. Now, you are likely saying, “Ebel-what?” But trust me on this. They are fabulous…like the sign says.

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My mother bought the pan when I was a kid in the little Danish town of Solvang, California, but you’ll be happy to know that you can buy these pans almost anywhere–William Sonoma, Walmart, or even on Amazon. Now that’s not so scary, right?

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Ingredients:

4 eggs, separated
1 tablespoon sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup melted butter
2 cups milk

Directions:

Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with butter and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease  ebelskiver pan with about 1/8 tsp. butter in each well.  Heat pan on medium. Fill depressions with about 1 tablespoon of batter. Add a half teaspoon of jelly, fruit, or chocolate and cover with a bit more batter.

Watch a video of how to flip Ebelskivers from William Sonoma

When cooked on bottom, turn with skewers or two forks. Cook other side. Regrease pan between batches. If desired, dust with powdered sugar. Eat them before anyone catches you in the kitchen. heh, heh, heh.

You won’t be sorry.

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New Year’s Goal #5– I will try one new recipe each month, perhaps– even out of my incredibly narrow comfort zone.

Ebelskivers
 
Ingredients
  • 4 eggs, separated
  • 1 tablespoon sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup melted butter
  • 2 cups milk
Instructions
  1. Beat egg yolks; beat in sugar.
  2. Combine dry ingredients.
  3. Add alternately with butter and milk.
  4. Beat egg whites until stiff, but not dry.
  5. Fold into batter.
  6. Grease ebelskiver pan with about ⅛ tsp. butter in each well.
  7. Heat pan on medium.
  8. Fill depressions with about 1 tablespoon of batter.
  9. Add a half teaspoon of jelly, fruit, or chocolate and cover with a bit more batter.
  10. When cooked on bottom, turn with skewers or two forks.
  11. Cook other side.
  12. Regrease pan between batches.
  13. If desired, dust with powdered sugar.


8 Replies to “Ebelskivers”

  1. We made these for school when studying that particular part of the world kast fall, actually we were talking about Ireland and the potato famine. But anyway one of the mom’s had a very old pan and a special pre-made mix for the batter (she’d gotten it in Oregon)and showed the kids how the proper way to turn them is with wooden knitting needles. She brought some they had left over at Christmas and my mother informed me we made them when I was a little girl but I don’t remember them at all. The very old pan she used was most likely DI’d or sold at a garage sale. I hate hearing things like that – probably why I have such a hard time getting rid of things that maybe one of my kids might happen to want some day.

  2. My pan is actually the one my mom had a million years ago. But April got one for Christmas from Gigi’s in Salt Lake. They have lighter ones with non-stick coatings, but mine is cast iron–very cool.

  3. I love Ebelskivers! I had them first at a Danish festival that my parents took us kids to many years ago. Then my dad bought a pan, and now we have two. (I’m not sure where the 2nd came from… we might have inherited it from someone.) Both are cast iron. Which do you think are better, the lighter non-stick ones, or the cast-iron ones?
    I’m going to have to try your recipe. Yum. 🙂

  4. I personally love the cast iron. It just feels more substantial and ummmm….real. Maybe that’s silly. But I really enjoy big, heavy, no kidding around pans. Come over—we’ll have a festival too. Yumm is right.

  5. Ohhh… this makes me hungry!!! Good thing I gobbled some up before Baby Chomp was here, because we’re not doing the chocolate thing yet! We could always make them again now… and just have them plain with jelly or something! 😉 yUUUm!!!

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