No matter how you say it or spell it, æbleskivers pair perfectly with your morning coffee, or the cup of coffee you found on the bookcase 3 hours after you brewed it.
A few years ago I picked up a weird looking cast iron pan at a thrift store. It had 7 round indents and cost about $5. Sold. With a little research I found out the pan could be used to make little round Danish pancakes. The pan lived under my bed for about a year before my then boyfriend, now husband and I got drunk enough to pull out the pan and attempt to make ebelskivers. Honestly all I remember was that we didn’t burn the house down and the we stuffed them with red bean paste I had purchased in San Fransisco. Delicious but not exactly traditional. Flash forward almost 3 years and I finally attempted and successfully made legitimate ebelskivers. I stuffed mine with the traditional filling of apples but you can get creative. Hello nutella stuffed pancake balls? This recipe is definitely a bit involved because of the technique used to cook them. Have no fear though, this batter cooks up beautifully like a regular pancake or can even be poured into a waffle iron. I used half the batter for ebelskivers and the other half the next day for waffles! You can find an ebelskiver pan online for around $30 or maybe at your local thrift shop.
Yield: approximately 30 ebelskivers
- 2 Cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp ground cardamom
- 1 1/2 Cups buttermilk
- 4 Tbsp unsalted butter, melted and cooled slightly plus additional for cooking
- 1 tsp vanilla extract
- 3 eggs, separated
- 2 Tbsp granulated sugar
- 1/2 Cup small diced green apple
- powdered sugar and lingonberry jam for serving
- In a large bowl whisk together flour, soda, salt, and cardamom.
- In a separate bowl whisk together buttermilk, melted butter, vanilla, and egg yolks. Add wet mixture to dry mixture and whisk until fully incorporated.
- In a separate bowl whisk egg whites and sugar to medium peak.
- Gently fold egg white meringue mixture into the batter until fully mixed.
- Heat pan over medium heat. Brush each cavity lightly with melted butter.
- Spoon two Tablespoons batter into pan and place a teaspoon chopped apples in the center.
- Cook for two to three minutes and then using a chopstick or similar tool turn ebelskivers 90 degrees onto their sides and add another tablespoon of filling to the pan. This step definitely has a learning curve. As you practice it gets easier.
- Cook for another two minutes and flip the ebelskivers upside-down in the pan so no uncooked batter is showing.
- Cook for another minute or two until the batter is completely cooked and the ebelskivers are golden brown.
- Repeat with remaining batter.
- I placed cooked ebelskivers on a sheet pan in a warm oven while cooking the remaining batter.
- Dust cooked ebelskivers with powdered sugar and serve with jam.