Recipe: Dairy-Free Ebelskivers (stuffed pancakes) 2

If you are going to spend $50 on a single-use pan, you need lots of versions of that single food to justify the expense, right?

The original, unmodified version of this recipe for a basic Ebelskivers batter is NOT from William-Sonoma. It is from karenblixen.com . 

This recipe can be easily modified to become dairy-free–just swap the buttermilk for coconut buttermilk (mixing each cup of coconut milk with 1-2 tablespoons of lemon juice; let stand for five or ten minutes, until it begins to curdle.)

Add in whatever filling you like…we are partial to the blueberry, lemon and maple-banana-walnut (below)…or leave it plain and put the fillings on top. An easy topping? Thaw frozen strawberries, smash, add sugar, cinnamon, nutmeg and mace to taste. Done.

For more ebelskiver recipes, click these links or check out the Recipes tab at the top: cherry; strawberry and blueberry; maple-banana-walnut, banana-graham cracker, spiced apple maple; lemon; a basic batter; another basic batter

Aebleskiver (Danish Ball Pancakes)

• • 4 separated eggs
    2 tablespoons sugar
    1/2 teaspoon salt
    2 tablespoons vegetable oil
    2 cups buttermilk (or 3/4 C beer plus 1 1/4 C milk….or lemon juice/coconut milk)
    1 teaspoon baking soda
    1 teaspoon baking powder
    2 cups all purpose flour
    oil or lard (coconut oil…or bacon grease)

Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites. Heat at a moderate temperature a well-seasoned ebelskiver pan with 1/8 teaspoon oil or lard in each of the  holes. Fill each hole  3/4 with batter, and add a few drops of oil with each new batch.

When browned on one side, turn with knitting needle and keep turning until needle comes out clean after piercing through the cake. Serve with fresh fruit or flavored butters or honey. Makes approximately 48 pancakes; most people will eat about 6.