A Recipe for Denmark’s Ebleskivers
Ebleskivers (pronounced, “able-skeevers” – like some sort of overachieving, life coach kind of thing), are originally from Denmark, which has a city (Copenhagen) that is often called one of the best to live in. A major reason for that (slight exaggeration), is that these small pancakes are traditionally served as snacks or desserts, most often during holidays or at celebrations. These days, however, the Danes are cooking them up with a wide range or sweet and savory toppings and fillings, meaning you can eat them at any meal.
Here, then, is a recipe for Ebleskivers. Hopefully you are “able” to make them. (I’M SO SORRY.)
Basic Batter Ingredients:
- 1 cup all-purpose flour
- 1.5 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- NOTE: You will need an ebelskivers’ pan
In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, lightly whisk the egg yols, then whisk in the milk and 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 mixture on high speed, beat the egg whites until stiff, but not dry, peaks form. Keep in mind, egg whites whip up better when they have been at room temperature.
Using a silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.
Preheat oven to 200 degrees farenheit.
Brush the wells of the ebelskiver pan with some of the melted butter and put on medium heat.
When butter starts to bubble, add about 1 tablespoon of the batter to each well. You can start with middle well and then work clockwise.
Working quickly, carefully spoon about 1 teaspoon of your filling into the center of each pancake. In this case, we did 7 pancakes with raspberry jam, 7 pancakes with strawberry jam, and 7 pancakes with Nutella.
Top each with another 1 tablespoon of batter.
Cook until the bottoms of pancakes are lightly browned and crisp, about 3-5 minutes. Use 2 short wooden skewers to turn all pancakes and cook until lightly browned on the second side, 3 minutes longer. Position skewers on opposite sides of a pancake and rotate gently…don’t worry if there is still liquid batter in the middle of the pancake. It will ooze into the bottom of the pan and once cooked it will adhere to the rest of the pancake, to form a sphere shape.
Transfer finished pancakes to a baking sheet and keep them warm in the oven while you repeat 2 more batches.
This recipe will give you 21 pancakes.
Dust with icing sugar and enjoy!