RSS Feed
Dec 26

Ebelskiver – A classic treat in Denmark

Posted on Friday, December 26, 2008 in Deep Dish

I used a classic ebelskiver pan, available at William Sonoma. 

2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tbs sugar
4 eggs, separated
2 cups milk
4 tbs unsalted butter, melted, + more for greasing the pan

The Fillings: We experimented with three and the most popular is the cinnamon sugar if you opt for one variation.

1. Mom’s Classic Cinnamon Butter- Cinnamon, Sugar and butter
2. Black Cherry Preserves
3. Cream Cheese, Almond extract, shaved almonds

Whisk together the flour baking powder, salt, sugar in a large bowl. In a smaller bowl, lightly whisk the egg yolks, add the milk and 4 tbs of melted butter. Whisk the yolk mixture into the flour mixture until well combined, the batter will be lumpy.

In another bowl, beat with an electric mixer the egg whites on high speed until stiff 2 -3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put ¼ tsp of butter in each well of the ebelskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tbs batter into each well. Put a dollop of the filling in the center of each pancake and top with another 1 tbs of batter. Cook until the bottom is golden brown, approx 2 minutes. Using two chop sticks or wooden skewers flip the pancakes over and cook until golden and crispy on both sides. Transfer to a plate and top with lingonberry preserves, heated in the microwave or pure maple syrup.