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.)
by: Three Many Cooks
Serves: Makes 21 Ebelskivers
Ingredients
- 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)
Instructions
- 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.
- 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.
My husband’s family made ebelskivers, so naturally we had to get a pan and make some too. We typically make either plain with jam or apple cinnamon. I’d be interested in seeing what some of your favorite variations for this treat are.
My favorite thing to do with them is drop a few chocolate chips in and serve them as dessert with ice cream and a drizzle of chocolate sauce.
I’ve never had these before but they look great!
I have always wanted to make evelskivers. These look so good that you have convinced me to search for a pan.
These look so good! Want some right now!!
I need to get that pan. Fun!
YUM! We love aebleskivers too (I’m “forced” to make them at least once a month)!!
Okay, now I think I know what I want next time we see each other. If I bring a bottle of Philippine coconut jam, will you make some for us? Pretty please?
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
got this pan for my hubby for our anniversary, today on our birthday (yes, we share a birthday) had chocolate chip ones for breakfast, yummy.
YUM! We love aebleskivers too (I’m “forced” to make them at least once a month)!!
my neighbor, who is a chef makes these aebelskivers. his come out the shape of a circle, light airy and puffy. he uses an old tiny crochet hook to turn the aebelskivers. the trick is to keep them in a rotation while cooking to achieve the round “donut hole” look. i would recommend not using a pancake mix, rather aebelskiver mix or find an authentic danish recipe. keep practicing!
We are 1/2 Danish and have always had Aebelskivers, each female in the family has her own pan. Ours turn out light and airy because we use egg whites and buttermilk, don’t use a pancake mix. They are heaven but not like the Williams Sonoma recipe at all, those are heavy and dense. Serve with lingonberry or raspberry jam and a little powdered sugar on top
Would be very interested in seeing your recipe, and what you’re saying makes a lot of sense.
My grandchildren clamor for ebelskivers when we are at the beach…it is one of our standard breakfasts… or when I am visiting in their home (I gave them a pan, so it would be available when I came to visit.). They like them plain with powdered sugar or maple syrup. Making at least a batch and a half is important!!
Could you make these in a muffin pan or do you need the special pan?