Better-Than-The-Book Ebelskivers
I made a few batches of Ebelskivers using the batter recipe from the William Sonoma book, but found that Mom's pancake recipe works best (and I'm not just sayin' that because she's my mom.)
Serves: Makes 21 Ebelskivers
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup buttermilk
  • ¼ cup milk, plus a tablespoon or so extra if necessary
  • 1 large egg, separated
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil for brushing pan
  • ½ cup filling (e.g. jam, peanut butter, nutella, cubed cheese)
  1. Mix dry ingredients in a medium bowl. Pour buttermilk and milk into a 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
  2. Meanwhile, heat ebelskiver pan over medium heat, brushing each depression with oil. When wisps of smoke start to rise from the pan, spoon a scant tablespoon of batter into each depression. Add one teaspoon filling of your choice to each and top with another scant tablespoon of batter.  Cook until batter starts to bubble, 3 to 4 minutes. Using a spoon, rotate filled pancake, cooked side up. Continue to cook until remaining side is crisp and golden brown. Serve immediately.
Recipe by Three Many Cooks at