📝 About This Recipe
Hailing from the cozy kitchens of Denmark, Ebelskivers are enchanting, spherical pancakes that boast a crisp golden exterior and a light, airy center. Traditionally enjoyed during the holiday season but beloved year-round for brunch, these delightful morsels are made unique by the addition of whipped egg whites folded into the batter. Whether filled with a hidden pocket of jam or enjoyed plain with a dusting of snow-white sugar, they offer a whimsical and sophisticated twist on the classic pancake.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted for extra lightness)
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Ground cardamom (optional, for traditional Scandinavian flavor)
Wet Ingredients
- 2 large Eggs (separated into yolks and whites)
- 2 cups Buttermilk (shaken well)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
For Cooking and Filling
- 3-4 tablespoons Unsalted butter (for greasing the pan)
- 1/4 cup Raspberry or Strawberry jam (optional filling)
Garnish
- 2 tablespoons Confectioners' sugar (for dusting)
- Maple syrup (for dipping)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cardamom until well combined.
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2
In a separate medium bowl, lightly beat the 2 egg yolks. Whisk in the buttermilk, 4 tablespoons of melted butter, and vanilla extract until smooth.
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3
In a third clean, dry bowl (preferably glass or metal), beat the egg whites using a hand mixer or whisk until stiff peaks form. They should be glossy and hold their shape when the whisk is lifted.
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4
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a spatula until just combined; do not overmix, as a few lumps are perfectly fine.
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5
Gently fold about one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no large white streaks remain, being careful not to deflate the air.
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6
Place your Ebelskiver pan over medium-low heat. Let it get hot enough that a drop of water sizzles and evaporates immediately.
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7
Place a small pea-sized amount of butter into each well of the pan. Use a pastry brush to coat the sides of the wells.
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8
Fill each well about 3/4 full with batter (approx. 2 tablespoons). If you are using filling, add 1/2 teaspoon of jam in the center now, then top with a tiny bit more batter to cover.
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9
Cook for about 3-4 minutes. You will see the edges start to brown and the bottom become firm. Use a wooden skewer or knitting needle to check the edge.
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10
The 'Flip': Insert your skewer into the side of the ball and turn it 90 degrees (halfway). Let it cook for 30 seconds, then flip it the rest of the way over so the bottom is now on top.
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11
Continue cooking for another 3 minutes, rotating occasionally to ensure an even, spherical shape and golden-brown color all around.
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12
Test for doneness by inserting a skewer into the center; it should come out clean. Remove the finished balls to a warm plate.
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13
Wipe the wells with a paper towel if any butter has burned, add fresh butter, and repeat with the remaining batter.
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14
Dust the warm Ebelskivers generously with confectioners' sugar and serve immediately while they are at their fluffiest.
💡 Chef's Tips
Use a wooden skewer or bamboo chopstick to flip the pancakes; metal tools can scratch the cast iron or non-stick coating of the pan. Don't rush the heat—cooking over medium-low ensures the center cooks through before the outside burns. If you don't have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice and let it sit for 10 minutes. For the fluffiest results, use the batter immediately after folding in the egg whites; the air bubbles will eventually dissipate. If filling with jam, ensure the jam is at room temperature so it doesn't chill the batter and prevent even cooking.
🍽️ Serving Suggestions
Serve with a side of high-quality raspberry preserves or lingonberry jam for a traditional touch. Pair with crisp thick-cut bacon or savory breakfast sausage to balance the sweetness. A hot cup of Scandinavian coffee or a spiced chai latte complements the cardamom notes beautifully. Offer a small bowl of lemon curd on the side for a bright, citrusy dipping option. For a decadent dessert-style brunch, drizzle with warmed Nutella and top with crushed hazelnuts.