Ebelskivers is a delicious Danish breakfast love ball that can be filled with delicious things. This post has a helpful step down the Ebelskiver route.
“Are you ebelski?” When I asked the question on Facebook last week, I wasn’t prepared for the enthusiastic response I received.
Many of you know what Ebelskivers are (you and I must be soulmates).
Others didn’t know, but were curious to know more about I love you. Trust me. You want to know more about ebelskivers.
My wonderful and crazy Uncle Dan made them for my family years ago when we took them on one of our annual cross-country treks from Texas to Idaho. I think I was about nine years old, but I figured my Uncle Don and Aunt Marilyn must be the best people in the universe to know how to make those puffy ball pancakes.
For a fancy-filled 9-year-old girl, that’s a star superpower.
They have since become a staple in our home (the home I grew up in and now with my own little family).
While many reserve them for special brunches or Christmas morning type offerings, we often eat them on Sunday afternoons when this mom doesn’t want to mess up a big Sunday meal.
Jackson, my 9-year-old (should be older), was very interested in Ebelskiwering (yes, it’s a thing) and was very good at changing in their role, which gets me to do important tasks like cleaning inside. Jar of Nutella.
Ebelskivers are Danish cakes served with syrup, powdered sugar or fresh fruit and whipped cream.
Of course, you see the possibilities are endless.
You can go all out or keep it super simple. Check out the step-by-step pictures below to see how the batter goes from a runny puddle to a puffy brow.
We use a needle to invert the candies (oh, I tried and failed at least 13 times to figure out how to knit; there’s a much better use for needles than throwing them across the room in frustration) or metal chopsticks that my brother brought from Korea for me when I was in Korea years ago.
You see how good I am at recreating skinny metal objects, right?
If you’ve known our family long enough, you’ve eaten Ebelskiver at our house.
Nothing cements a friendship like Ebelskivering together.
Ebelskivers {Puffy Danish Pancakes}
Yield: 24 ebelskivers
Preparation time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes
Material Needed
- 3 large eggs
- 2 tablespoons sugar
- 3 cups buttermilk
- 1 teaspoon vanilla
- ¼ cup and 2 tablespoons vegetable or canola oil
- 3 cups (426 g) flour (see note)
- 1 ½ teaspoons baking powder
- ½ tsp baking powder
- ½ tsp salt
Instruction:
- In a large bowl, whisk together the eggs and sugar. Mix in the buttermilk, vanilla and oil Mix the flour, baking powder, baking powder and salt all together.
- Pour 3-4 tablespoons of oil into a small cup and place made on the stove. say a pastry brush or a paper towel to rub the oil on the pan between batches.
- Heat the ebelschiver pan over medium heat for 4-5 minutes until hot (the batter should sizzle when poured into the pan – but be careful not to burn the ebelschiver). Brush each cup with a little oil.
- Pour enough batter into each cup to fill about 3/4 of the way. If you’re planning on adding fillings (like fruit/jam, etc.), don’t stuff everything. Let the ebelskivers cook for a minute or so little bubbles will start to appear on the surface and the edges will seem to shrink slightly. Add the formed filling to the middle of the dough at this point and apply a small amount of dough to cover.
- Using a knitting needle or another identical long, thin tool, push the tip into the center of the dough primed with the cup and gently lift the ebel slicer to rotate and the cooked portion will be removed from the pan. The uncooked batter goes in the essentials of the cup.
- Let the ebelskeve cook for a bit (depending on how hot your pan is – don’t let them burn!) and rinse them again, rinsing a little so that the seam with the first round lifts out of the cup, using a piano needle it will start to form a ball (see photos here). If cooking seems confusing, i just cover the ebel slicer to prevent it from burning and cook evenly on each side.
- Bring to a boil again for a minute and then peel again so that the opening is in the hot pan to cook with the end in place.
- I like to throw cooked ebelskivers into a 9X13 pan and impen structure on a hot above (about 175 degrees or so) until they are all cooked through. Serve warm with any toppings: syrup, pussy and whipped cream, nutella, powdered sugar, jam. endless possibilities!
Note
Flour: I always use at least 1/2 white whole wheat flour (sometimes it’s more like 3/4) instead of all white flour and they still taste good.
Ebelskiver Pan: absolutely essential if you use a cast iron ebelskiver pan (like in my pictures) that is well seasoned. You can google how to season a cast iron pan – but proper seasoning will help keep the ebel slices from sticking.
