Ebelskivers

Ebelskivers are a classic treat that is made in Denmark.  They are light, round pancakes that sometimes have a filling in them.  I remember my mom and my grandma making them when I was a kid.  I have a lot of Danish roots on my mom’s side of the family, and this was a tradition they passed down.

A couple of years ago Melinda and I saw an ebelskiver pan in Williams-Sonoma.  We’ve seen it a few times since then, but last week Melinda got it for me as an early father’s day gift.

Miles helped me make them, and they turned out great.  They are delicious with real maple syrup and sprinkled with powdered sugar.  We also tried a few with different fillings.  We tried Jarlsberg cheese, blueberries and strawberry jam. 

They take a while to make, but as a once-in-a-while treat they are definitely worth it.  They definitely brought back some sweet childhood memories.

Here’s the recipe (of course you’ll need a pan for it as well).

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Ebelskivers

A classic treat in Denmark, ebelskivers, are light round pancakes filled with jam, curd, fruit or cheese

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 Tbs. granulated sugar
• 1/2 tsp. salt
• 4 eggs, separated
• 2 cups milk
• 4 Tbs. (1/2 stick) unsalted butter, melted
• Confectioners' sugar for dusting

Directions:

In a bowl, whisk together the flour, baking soda, baking powder, sugar and salt.

In a small bowl, lightly whisk together the egg yolks, milk and melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/8 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put filling in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.

Dust the pancakes with confectioners' sugar and serve warm with maple syrup.