-
-
My review
Danish Ebelskiver
0
Jim White
"These are a light Danish-style pancake that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 271Original recipe yields 7 servings (7 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
- Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
- With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
- Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
- Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
- Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
Footnotes
- Editor's Notes:
- This recipe requires use of an ebelskiver pan, a deep skillet with an insert containing 6 or 7 3-inch round depressions for cooking the batter into a round shape.
- If the pancake cups are filled very full, try turning the partially cooked ebelskiver over about 1/3 of the way several times to let all the uncooked batter run out into the cup.
- There's a trick to turning the partially baked pancakes over in the pan so they end up round and golden brown -- you gently turn them over with a toothpick or wooden skewer.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 68 Ratings
-
-
-
-
-
Most helpful positive review
8/8/2012
I usually need to add extra milk to thin down the batter.
Most helpful critical review
3/10/2012
Definitely a decent recipe, but I prefer my ebelskivers to be less dense and a bit lighter. I thought they would be with the whipped egg whites, but they were still pretty heavy. My hubby though...
Most helpful
Most positive
Least positive
Newest
3/10/2012
Definitely a decent recipe, but I prefer my ebelskivers to be less dense and a bit lighter. I thought they would be with the whipped egg whites, but they were still pretty heavy. My hubby though...
12/22/2014
After moving, I'm still looking for some of my recipes including this one. I may have to resort to trying this recipe. Just thought I would note though, my Danish friend is the one who gave me t...
7/28/2018
Great recipe. My people loved it. I reduced the cinnamon and filled with Nutella and some with blueberries! Delicious. I used a nonstick pan. I can’t wait to see how the are tomorrow after rehea...
10/27/2015
I always but a dollop (about 1/2 tsp) of lingonberry jam in each one before turning and then sprinkle with powdered sugar when done. This makes a great, very special Christmas morning breakfast...
12/2/2014
This was ok. When they talk about a serving they must mean 6-7 of those little guys each serving. I halfed the recipe and it still made a lot. Don't over fill the little bowls. Don't get the ...