Ebelskivers are the perfect bite of carb-y goodness. Fill them with jam or lemon curd for a sweet bite, or cheese and ham for a savory brunch snack. Since my children are still evolving their foodie palates they take theirs plain with maple syrup or confectioners sugar. I pair my perfectly plain Ebelskivers with Jamon Iberico or prosciutto and some floral honey or dip my pancake bites in crème anglaise. This recipe will make approximately 40 ebelskivers.
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1 pint fresh blueberries
Confectioners' sugar (optional)
Maple syrup (optional)
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, and salt.
- In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In another bowl, beat the egg whites until stiff but not dry peaks form. If you're using an electric mixer, this is about two minutes.
- Using a rubber spatula, gently fold the whites into the batter in two additions.
- Put 1/2 tsp. butter in each well of an Ebelskiver pan.
- Place over medium heat and heat until the butter begins to bubble.
- Pour 2 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
- Using two wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
- Dust the pancakes with confectioners' sugar and serve warm or drizzle with maple syrup.