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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

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.

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!

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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.

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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.

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A little twist Ham, Cheese and Dijon but still breakfast food

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:

  1. 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.
  2. 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.
  3. Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to finish the batter.
  4. 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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Hi everyone, a quick update. Our hydro was restored sometime in the middle of the second night but we had already booked into a hotel not far from home. There is something so depressing about darkness, pitch darkness — not being able to find things and tripping over things, plus we wanted a warm bed and a hot shower! (Even though the house is gas heated and we have an on demand hot water domestic and heating system, the pumps are electrically operated, so there was no heat nor hot water!) I guess we could have put the fireplace on and bundled up, but not being able to shower or even eat (didn’t want to open the fridge). My biggest fear was the chest freezer in the basement but fortunately we are in great shape, there were no signs of defrosting at all. The refrigerator freezer didn’t fare so well, nor did the fridge. I suspect that when the power went off, the compressor had a lot of residual heat in it that just dissipated up (as heat rises) into the freezer and the fridge. So we had to toss a lot of stuff. But I remind myself that we were lucky, much luckier than our poor brothers and sisters to the south and east. They’ve lost more than a few shrimp and scallops! Thanks for your kind word of encouragement, we’re all good now. Now back to regular programming.

Today was a rainy, windy and chilly day. In fact, it rained all day. So uninspiring but we needed dinner tonight and lunches for the next day, so back into the kitchen I went and prepared what turned out to be a real winner: Fall Split Pea Soup with Ham.

A hearty and flavourful soup for a chilly, rainy day

Fall Split Pea Soup with Ham

Serves 4-6

Ingredients:

  • 175 g finely chopped onion
  • 175 g cubed cooked ham
  • 50 g pancetta, cut into small slices
  • 20 g garlic, finely chopped
  • 1 tbsp cumin
  • 2 cups green and yellow split peas
  • 1/2 tsp smoked paprika
  • 5-8 cm (2-3″) cinnamon stick
  • 3 cups water
  • 4 cups low sodium chicken stock

Directions:

  1. In a pressure cooker cook the pancetta until crispy then add the onions and until translucent.
  2. Add the split peas and sautée for a minute.
  3. Add the garlic and cumin and sautée for about 30 more seconds (or until you can smell the aroma), add the ham, water and stock. Now add the paprika and cinnamon stick.
  4. Seal the cover and cook under pressure for 45 minutes or until the split peas have softened (I use a fairly low setting). You should check the water level twice during the process to make sure it hasn’t boiled down to nothing, stir. If the liquid is too reduced, add more.
  5. Serve with a dollop of low fat Greek yogurt and home made bread.

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