Ebelskivers Recipe

Introduction

Ebelskivers are delightful Danish pancake balls that are light, fluffy, and perfect for breakfast or brunch. Cooked in a special pan, these little spheres are easy to make and can be enjoyed with a variety of sweet toppings.

Ingredients

• 3 egg whites
• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup butter, melted
• 3 egg yolks
• 2 ¼ cups buttermilk
• Additional melted butter for greasing the ebelskiver pan

Instructions

1. Step 1: In a medium bowl, use a hand mixer to whisk the egg whites until stiff peaks form. Set aside.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the melted butter, egg yolks, and buttermilk. Whisk until just combined.
3. Step 3: Gently fold the egg whites into the batter until the mixture is smooth and combined.
4. Step 4: Heat your ebelskiver pan over medium heat and brush each cup with melted butter. Fill each cup nearly full, about 2 tablespoons of batter.
5. Step 5: When the ebelskivers begin to bubble, use a wooden skewer or fork to flip each one halfway, allowing the batter to flow out and form a ball. Repeat this turning once more to cook evenly.
6. Step 6: Continue rotating each ebelskiver until golden brown and cooked through. Remove from the pan and serve immediately.

Tips & Variations

• Use powdered sugar and your favorite jam for a classic topping, or try fresh fruit and whipped cream for a fresh twist.
• If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.
• Be gentle when folding in the egg whites to keep the batter light and airy.

Storage

Store leftover ebelskivers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster oven or skillet to maintain their crisp edges. They are best enjoyed fresh but can be frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What pan do I need to make ebelskivers?

You will need an ebelskiver pan, which has several round indentations designed specifically to cook these pancake balls evenly.

Can I make ebelskivers without egg whites?

While egg whites help make ebelskivers light and fluffy, you can omit them for a denser texture. The batter will be less airy but still tasty.

Ebelskivers Recipe

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Ebelskivers, traditional Danish puffed pancakes, are light, fluffy, and spherical treats cooked in a special pan. This recipe combines whipped egg whites with a buttermilk batter to create tender pockets that are golden brown on the outside and soft inside. Perfect for breakfast or dessert, they’re usually enjoyed with powdered sugar and jam.

• Author: Clara
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 16 ebelskivers 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Danish

Ingredients

Scale 1x2x3x

Eggs

• 3 egg whites
• 3 egg yolks

Dry Ingredients

• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• ¼ cup butter, melted
• 2 ¼ cups buttermilk
• Additional melted butter for greasing the ebelskiver pan

Instructions

1. Whip Egg Whites: In a medium bowl, use a hand mixer to whisk the egg whites until stiff peaks form. Set this aside carefully to maintain the fluffiness.
2. Combine Dry Ingredients and Wet Mixture: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the melted butter, egg yolks, and buttermilk, whisking until just combined to form a smooth batter without overmixing.
3. Fold in Egg Whites: Gently fold the whipped egg whites into the batter until just incorporated, preserving the airy texture for light ebelskivers.
4. Prepare and Heat Pan: Heat your ebelskiver pan over medium heat. Brush each cup generously with melted butter to prevent sticking and promote even browning.
5. Cook and Shape Ebelskivers: Fill each cup nearly full (about 2 tablespoons) with batter. When the edges begin to bubble, use a wooden skewer or fork to flip each ebelskiver halfway over, allowing the uncooked batter to flow out and form a ball. Flip each ball once more to ensure uniform golden brown cooking on all sides.
6. Finish and Serve: Remove the cooked ebelskivers once evenly golden and completely cooked through. Serve warm, traditionally dusted with powdered sugar and accompanied by your favorite jam or toppings.

Notes

• Be gentle when folding in the egg whites to keep the batter airy and light.
• Maintaining medium heat ensures the ebelskivers cook through without burning.
• If you don’t have an ebelskiver pan, a muffin tin might be used, but the shape and flipping method will differ.
• Serve immediately for best texture and flavor, as they are best enjoyed fresh.
• Optional toppings include powdered sugar, maple syrup, honey, fresh fruit, or yogurt.

Keywords: Ebelskivers, Danish pancakes, puffed pancakes, breakfast recipe, buttermilk pancakes, spherical pancakes