Sunday, June 6, 2010

Sunday brunch: Danish Ebleskiver recipe

Today's earlier post about my "Grandpa Pete" got me thinking about one of the traditional family recipes for Danish ebleskiver (also spelled aebelskiver). These are little round pancakes. When my father used to visit his grandmother, the children all called them "balls" - which is an apt description.

Danish Ebleskiver basic recipe

4 eggs, separated
1 Tablespoon sugar
2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup melted shortening
2 cups milk (recommend buttermilk)

Beat egg yolks; add sugar. Sift together dry ingredients and add alternately with shortening and milk. Fold in stiffly beaten egg whites.

Pour some cooking oil into the ebelskiver pan. Heat until smoking. Fill the depressions about half full. When cooked on the bottom turn with two forks. Flipping them is an acquired skill that takes some practice!


You can test for done-ness by inserting a toothpick. When it comes out clean, they will be done. In time, you'll know how to time them - just like with regular pancakes.


Add oil to the pan between batches.

As soon as the ebelskiver are done, shake them in a paper bag filled with sugar (or powdered sugar) to give them an extra-sweet coating. You can eat them by hand, with some honey, syrup or jam as a dipping sauce. Make this a new addition to your Sunday brunch!

While teflon ebleskiver pans are available, I find that a cast iron pan gives better results.















Watch a video about making ebelskiver below.

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