We’ll be honest, we never heard of “Ebelskivers” before someone gave us a pan to cook them in. We experimented this morning and all we can say is “WOW”.
Pouring the right amount of batter into the pan was a little tricky, but after a few tries we figured it out. Inventing filling combinations was the best part–honey, peanut butter and jelly, peanut butter and honey, lemon curd, homemade plum jam.
Served warm with powdered sugar,they’re like a cross between a pancake and a hot beignet.
An update: the recipe we used:
1 cup flour
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 large eggs
1 1/4 cup buttermilk
2 tablespoons melted butter
Separate eggs. Beat whites stiff. In bowl sift together dry ingredients. Whisk egg yolks and vanilla add to buttermilk and butter. Pour liquid into dry ingredients use spoon to mix together until well stirred. (Will have lumps). Fold in egg whites.
Put ebelskiver pan over medium low flame, use brush and butter individual wells. Pour in 1 1/2 tablespoon of batter and 1/2 teaspoon of filling then cover with another 1 1/2 tablespoon of batter. Cook until golden and flip and cook on other side until golden. The flipping is the tricky part.