Danish Ebleskiver


Ebleskiver (or “Æbleskiver,” as the Danes would say) are traditional Danish pancakes. Unlike the flat and circular appearance that most Americans are accustomed to, Ebleskiver are made in a specific spherical pan (found here) and reminiscent of popovers in shape.

My family and I always make these over the holidays so I associate them with Christmas but they are by no means a seasonal dessert.

2 egg whites
2 egg yolks
2 cups flour
2 tsp. baking powder
1 tbsp. white sugar
1/2 tbsp. baking soda
1/2 tsp. salt
4 tbsp. butter, melted
2 cups buttermilk
extra melted butter for pan (vegetable oil can also be used)

In a small bowl, beat egg whites until they take on a stiff texture and set aside. Combine flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk. Beat until smooth and fold in egg whites.

Once you’re ready to make the pancakes, let the pan heat up before using. Once hot, put a little melted butter in the bottom of each pan cup. Fill the remaining cup with batter and let cook. As soon as the batter begins to form a crust (this should only take about 30 seconds to a minute), turn the ball quickly to begin cooking the other side. Keep turning the ball until the dough has fully cooked through.

I’ve always used chopsticks instead of cutlery to help turn the balls in the pan. Forks tend to pierce the dough and the OCD personality in me doesn’t find those little holes attractive. That being said, forks will also work perfectly fine.

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These doughy treats are most often dipped in jam, sprinkled with powdered sugar and nothing short of totally decadent.



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