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.
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.
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.
If you pile them while they are hot, you will cause indentations. Mind you, I doubt your tummy will care either way.
Ebelskivers
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)
Directions:
- 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
Directions:
- 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
Directions:
- 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.
[…] the same question…and if you’re interested in the other posts, please click here, and here and here. Remember that I have my dear friend Barb (from Profiteroles and Ponytails — […]
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[…] harsh, don’t you think? Well, I have been making a lot of these wonderful Danish treats (see this recipe and this recipe), but I just can’t help myself. Allow me to explain: Way, way back in time, […]
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I love how versatile the ebelskivers are! Sweet and/or savory! Yum!
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Thank you kindly, and not only versatile but super fun to eat too.
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Hola Eva, first Happy 2013! I´ve never heard about Ebelskiver but this is a recipe I wont forget, It looks delicious. Have a great week!
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Thank you Katya and happy new year to you too and welcom to my blog. I made them again this past weekend and they were so good. I hope you have an opportunity to try them one day.
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Danish aebleskivers are a family favorite. We make them throughout December and serve with glogg. Now, why we wouldn’t serve them in January is beyond me – something for this weekend!
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Thank you kindly Lynda. I’ll be making another batch to have on hand soon. If I can think of new flavours I’ll blog about it! Now I shall see what you’ve been up to.
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That is indeed a new word to me and it does indeed sound like a swear word 🙂
I love the idea and the shape of these little treats and can only imagine all the possible flavors you try to add to them
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You would definitely have fun with this wonderful pan, Sawsan. I hope you can find one in Jordan.
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I knew I’d heard that word and seen the recipe somewhere before! Good for you to try making these so many times.. and you’ve mastered and perfected them for us:) If JT ever tires of your experiments, I’d love to assist;) These are so cute and I am just imagining their flavour! xx
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Thank you for your lovely words Barbara, you’re welcome to try my food any time.
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I love these little things! I have a recipe on my site and its one of the most searched ones! People love these little pancakes. My faves are the jam and Nutella yummy!
It takes a few turns before you get then right, I see you are churning out perfect ones now.
Nazneen
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Thanks Nazneen, I’ll have to check out your recipe and perhaps I’ll try it next time.
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I’m loving these Eva. I adore pancakes but we’re very straight when it comes to eating them. Shrove Tuesday and on a Sunday as Yorkshire puddings, I need to play with them more. I’m loving your cheese and ham versions. Thanks for the new swear word too!
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Thanks David, pancakes are lovely during those times but we love them all the time, particularly for a special brunch among friends. I hope you have a chance to try them.
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i can imagine just how amazing these must taste. We are alot alike in our will power:) Some things are worth the time and energy and this is one of them!
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Thanks Jessica, we’ll have to figure out a version that’s gluten free for you!
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So jealous! I’ve been eying on this for like 2 years… One day I have to go to store and grab one! Looks so delicious, it’s totally worth it, right? I should request as a gift maybe… 😀
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They are fun and the pan might be versatile. Another blogger suggested that the Japanese Squid pancake might work, but then I read that the mold might be too big; I’m going to experiment anyway.
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I think I could have some fun with that word! These do look very good Eva. What a great idea for a holiday breakfast. We make pancakes on weekends as special treats for the kids. I know they would love these little round beauties!
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Thanks Kristy, I believe Barb was able to source the pan on Amazon, and they had several entries in different locations so she was able to choose one closer to us.
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RE: Discussion of making Idlis
It’s dishes like this that make me want to make idlis. That’s why I’d get the idli batter mix and go from there. See if it’s worth investing the time and effort in making the from scratch. 🙂 And it’s a pretty impressive dish to serve at an Indian feast.
http://savithakitchen.blogspot.ca/2011_01_01_archive.html
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Thanks for the link Maria, definitely worth trying, and it’s not nearly as complex as the one I originally found. Still not sure how the cast iron would work for steaming, but it may be worth a try.
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I hadn’t really registered that what you were using WAS cast iron so it might mean a trip to an Indian cookery store to pick up the steamer pans. 🙂
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oh yumm…. I like the different variations you can get with this! And this pans seems pretty awesome! Looks similar to the Indonesian pan for making certain desserts!
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Thanks Sammie, I’ll check around for a recipe!
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Eva, I just realized that I hadn’t commented on here. You’ve done a lovely job of making all these different versions. I can’t wait to try out your recipe. I had planned on making a ham and cheese version…I so I’ll have to give that a try!
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Thank you kindly Barb. Norma also reminded me to make the egg fu young with this pan, perhaps that will be my supper this evening! The savoury version was equally as good as the cinnamon bun version, both excellent and I will definitely make them again.
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Wow Eva, look at the lovely shape on those balls… you really did perfect the technique by your twelfth batch 😉 (I can always tell when we are smack in the middle of a cold, cold, Canadian winter – we are all craving those carbs!). Your Ebelskiver do look and sound delightful and I’d be particularly interested in experimenting with the savoury family. Yum.
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Thanks Kelly, I thought the cinnamon one’s would have won for flavour, but the savoury ones were equally as good. I would make both again, for sure. Damn carbs.
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Oh I’ve seen these and love the sound of them, jealous you have the gadget to make them
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Thanks Shaheen, I’m quite pleased to have this pan. I’ll try some other recipes with it.
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Oh man, those look mouthwatering!! My kids will adore those.
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Yes, it’s definitely a fun breakfast for the kids!
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New word for me!! Yummy!! I love the cinnamon ones.
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Thank you kindly Judy.
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Ebelskivers you got me again!
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Thanks Zsuzsa.
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You sure are making great use of your ebelskiver. Did you ever make the egg foo yung in them?
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Hi Norma, I haven’t made it yet, but thanks for the reminder!
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5 batches??? I’m not surprised your ebelskivers went out such perfectly shaped and beautiful! Congratulations for your patience and perseverance! I especially like the savoury version idea.
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Thanks Sissi, did I mention they freeze rather well? I was particularly happy with the savory version.
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How in the world have I never had one of these? At first, I thought they were beignents but upon closer inspection I realized holy moly, I have got to taste these…on a hunt I go! =)
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Sometimes they ate described as Danish doughnuts but they are not deep fried! I hope you have a chance to try them.
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What a great present!!! Foodie friends are the BEST! I hadn’t heard of these till I started blogging, but I think the family would enjoy these babies. I didn’t realize all the variations…I see a new toy in my future 🙂
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Barb really is a thoughtful friend! Thanks Liz, they are quite fun to make and to eat!
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OK this is going to sound very random but I have a whole Ebelskiver cookbook! Although I don’t have an Ebelskiver pan so I haven’t made them but they look delicious! 🙂
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Thanks Lorraine, I know the book you mean! What a shame you don’t have a pan to try the recipes!
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Great post, Eva. I got a good chuckle out of the “Where in the ebelskiver were you for two and half hours?” line. That sounds like something an adult would have said when children were present back when I was a boy.
Pancake shaped like balls and filled with all kinds of goodness. These really do sound good, Eva. And what a fantastic gift! You certainly have put it to good use.
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Thank you John. I’m glad my post made you chuckle. They are really fun and tasty too!
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Sometime today I will say the words, “Wait an ebeskiving minute there, Mister!” Just to see his reaction. Then I’ll explain the Danish pancake that had sex with a popover and you get pregnant pancakes. He’ll say, “So what does that have to do with me?” Then I’ll do the eyeroll and go make coffee. 🙂 These look so good!
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Boy would I like to be a fly on the wall when that happens! Love it! Thank you.
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Ebelskiver… that’s definitely the word of the day for me, maybe even the month.
They look amazing, I really like the first attempt, very interesting shape.
This dessert is new to me and seems simple enough. I will have to give this a go, maybe for my Super Bowl party in a couple of weeks.
I have a questions about ebelskiver pan is that some kind of a special pan. Can you make these any kind of pan?
Other than that it looks simple enough so I’ll be sure to share my photos when I make these. It will probably be a good laugh.
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Hi Tudor, it is a specialized pan https://www.google.ca/search?q=ebelskiver&hl=en&client=safari&tbo=u&tbm=isch&source=univ&sa=X&ei=p1r4UL3jKIfM2gXcy4G4DA&ved=0CDkQsAQ&biw=320&bih=416#i=31
Mine is cast iron and I love it because of the even heat in the molds, but you can get non-stick too (I tend to stay away from non-stick material). I suppose you can make it in a muffin tin as long as it can be cooked on the stove and not the oven.
Super Bowl party sounds great, we’re doing one too, so blog about the food!
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Ebelskiver…new to me. I have to make some for the breakfast too.
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The kids will love these lovely little spheres of goodness, Angie. You should make one with spelt and blog about it.
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Well, now I’m going to have to take down my Ebelskiver pan from the pot rack and put it back to use. I love these things, but have only made them twice…at Christmas, of course. I always wanted to try some savory ones, so thanks for inspiring me to make an Ebelskiver brunch sometime soon. Looks like you’ve got the technique down pat, Eva, as yours are very pretty! 🙂
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Thank you kindly Betsy, Christmas is the traditional time to have them, but since I am not Danish, I don’t have to stick to the rules. The savory one’s are very tasty, even if you cover them with maple syrup.
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It sounds like you are getting a lot of use out of your Christmas present.
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I’ve heard of these little pancake balls in the past but never thought of making them myself as ‘baking’ on an electric stove is a bit scary. So compliments on your courage and determination of getting success and extending the recipe to savoury as well as sweet versions. I’m wondering whether Charles would serve the sweet ones with lingonberry jam. 🙂
I’ve seen those round pans with the half circles in them in one of my Chinese grocery stores and wondered if you could make the Japanese octopus balls (takoyaki) in them as well.
http://en.wikipedia.org/wiki/Takoyaki
Or steamed Indian idlis if your pan can be put inside a steamer.
http://en.wikipedia.org/wiki/Idli
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Thanks for the links Maria. I was very excited to see the other potential uses for this pan but sadly the cavities are too large to make the Japanese octopus dumplings — this blog claims they would have to be cooked too long for the size. I may have to try it any way.
http://justhungry.com/takoyaki good news is that I have put that pan on my ‘list’ and I’m excited about that!
The steamed idlis also sound amazing but I doubt the cast iron would do well with the steam. Now I’m in search of a recipe for the idlis!
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The pan in the chinese grocery store is actually just a thin black metal sheet with the half balls unlike your sturdy pan with a handle and everything. 🙂 Which is one of the reasons I never even priced it. I must drop in this weekend and ask the owner what it’s used for and see what it costs.
I look forward to your future Indian feast posts to see whether these sour/fermented breads appear on the menu. Frankly, I’d be tempted to go to the Indian grocery store and buy a box of the mix rather than research a recipe, at least to start with. 🙂 There’s an very good visual post here.
http://www.sharmispassions.com/2011/10/how-to-make-idli-dosa-homemade-idli.html
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Thanks Maria, I did a quick look for the recipe and its very complex with methods I am not used to, I find that much more difficult to follow as you have to read every word to get it right. I’m a recipe skimmer, and work from memory and instinct, and since I have neither with this type of fermented bread I doubt I would make it.
But I do LOVE the Japanese squid balls, now those I will definitely make, thank you!
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Im after the Cinnamon bun. flavour…oh ebelskiver you are too far away to make me some. Congratulations on your perseverance, if nothing else that is worth noting. Eva the ebelskiver perfecta!
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These look lovely!
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Thanks Corinna.
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Well…that’s certainly a new word for me. I’ve never seen or heard of these before. I think you did so well, Eva. I can’t imagine making a round pancake. I think the blueberry ones would be my favourite xx
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Thanks Charlie, it’s such a cool pan, I should have taken a photo of it.
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