It’s not a swear word. I swear. It just sounds like one. “What the Ebelskiver were you thinking?” or “Where in the ebelskiver were you for two and half hours?” You see? But I can assure you, it’s much more delicious than a swear word. It’s actually a little spherical pancake! I know you’ve seen this over at my friend Barb’s when she posted about it last May but I just had to write about my experience because this pan was her wonderful, thoughtful Christmas present to me!
My first attempt was half of Barb’s recipe for the ebelskivers was Christmas day, a few hours after I brought it home and I kept them simple. But as you can see by my deformed little ‘balls’, it takes some skill to be able to prepare them as perfect little balls of joy. I had some practicing to do.
First attempt Christmas Morning
Still no where near perfect, my second attempt I added blue berries to the batter. Still some practicing to do before I could serve them to guests.
Second attempt when we returned from NOTL. Poor JT had to be the guinea pig for the second batch too. A very sunny day indeed!
After practice, I was able to make more perfect little balls of joy.
Batch numbers 3, 4 and 5 were much better. In fact, most of them turned out very well. And I had the opportunity to experiment with some additional flavours. I did cruise the net to see other recipes and they varied quite a bit, but since I had some experience with Barb’s lovely recipe, I decided to stick to it, with minor modifications. I found this recipe on squidoo and the batter was much thicker (if you scroll down, there is a video of a young lady successfully making ebelskivers one Christmas Eve), so I decided to add a bit more flour to Barb’s version to thicken it up. They were much easier to flip or turn without the batter running out from the centre of the ebelskiver.
Brown sugar, cinnamon and butter are swirled into the batter
If you pile them while they are hot, you will cause indentations. Mind you, I doubt your tummy will care either way.
A little twist Ham, Cheese and Dijon but still breakfast food
Original recipe from Barb at Profiteroles and Ponytails
Each batch makes about 24 ebelskivers, I divided the batter into two portions for the ham, cheese and cinnamon bun versions. If you wish to make the entire batch for one flavour, double the flavour ingredients but not the basic batter.
Basic Batter Ingredients:
- 1 1/2 cups all-purpose flour
- 1-½ teaspoons sugar
- ½ teaspoon baking powder
- 2 large eggs, separated
- 1 cup milk
- 2 tbsp unsalted butter, melted and slightly cooled
- ½ tsp pure vanilla extract (omit for savory ebelskivers)
- In a large bowl, whisk together the flour, sugar, baking powder and salt, set aside.
- In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter and vanilla extract (if using). Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
- In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.
- Use the batter right away.
Ham, Cheese and Dijon Ebelskiver Ingredients:
- 1 tbsp Dijon mustard
- 1/2 finely diced ham
- 1/2 cup old cheddar, shredded
- For the savoury Ebelskiver, whisk in the Dijon and then gently fold in the diced Ham and cheddar cheese, cook using your lovely ebelskiver pan.
Cinnamon Bun Ebelskiver Ingredients:
- 2 tbsp brown sugar
- 1 tsp unsalted butter, melted
- 1 tsp cinnamon
- 40 g chopped walnuts
- Mix the brown sugar, butter and cinnamon well. Fold in the walnuts into the basic ebelskiver batter, then drizzle in the brown sugar mix into the batter and fold gently. Since the batter is quite cold, it will seize the butter/sugar mixture allowing you to fold in the swirls. You don’t want to entirely incorporate the butter/sugar mixture, you want swirls throughout the batter. Continue until you have used up all of the mixture.
Ebelskiver cooking directions:
- Spray the ebelskiver pan with a good squirt of non-stick spray and place over medium heat. Add about 1/4 cup batter to each round as soon as the pan is quite hot. Maintain the heat at medium, you don’t want to burn the ebelskiver edges before the insides get a chance to cook.
- Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Using a fork, lightly push the ebelskiver until it entirely turns around in the pan and the uncooked portion is now facing the bottom.
- Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to finish the batter.
- Serving suggestions: dust the warm pancakes with the confectioners’ sugar and serve right away. Or serve with warmed maple syrup and fruit.
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