My daughter made me promise, “Mommy, pinky promise that we can make ebelskivers in the morning?” It’s after the holidays, I still have leftover egg nog and it’s 24 degrees outside…the weather couldn’t be better for ebelskivers! I’ve had my ebelskiver pan for a while now and I use them to make these Danish pancakes but it’s also great for meatballs! Ebelskivers have a light, airy batter, and a sweet jam filling goes nicely in the middle. My son prefers Nutella in his. Serve them hot with a dusting of confectioners’ sugar on top. Turning them over can be tricky…try using chopsticks or shish kabob skewers.
- 1 cup (about 5 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 eggs, separated
- 1 teaspoon vanilla
- 1 cup milk (or egg nog if you make them during the holidays)
- 3 tablespoons unsalted butter, melted
- 1/2 cup jam or Nutella
- confectioners sugar, for serving
- In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, vanilla and 2 tablespoons melted butter until combined. Stir in dry ingredients. Do not overmix.
- In a small bowl, beat egg whites with an electric mixer until stiff but not dry peaks form, about 3 minutes. This is my daughter’s favorite part…who doesn’t love using an electric mixer! Fold egg whites into batter.
- Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold (sometimes I cheat and use Pam for baking), add 1 tablespoon of batter. Top each well with 1 teaspoon of jam or Nutella, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.