Recipe: Ebelskivers 4, 5, 6

Even more ways to make ebelskivers! click here to buy the pan and check out the instructional video on their site. Makes it look deceptively easy.

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

This little recipe –and its three different takes on the filling–struck me for a few reasons. Not only is this a pretty simple recipe, it is also very versatile.

If you’ve been lucky (or unlucky..) enough to receive Williams-Sonoma catalogs in the mail you may have noticed that every year around the holidays they include an Ebelskiver recipe. Each year that recipe changes just a tad. This year they even have an ebelskiver book they are hawking…which I am sort of tempted to buy, not that I need an entire book of ebelskiver recipes (but I also didn’t need an entire book of pie recipes, or the book entirely devoted to sauces, or especially the Things I can Put in Jars cookbook…)

So maybe I’ll get another oddly-specific cookbook, maybe I wont, but in the meantime I can at least enjoy ebelskivers in a shameful array of flavors thanks to the freebie recipes the Williams-Sonoma catalog has been putting in my mailbox the last several years.

Basic Ebelskiver Batter:
2 eggs, separated
2 cups buttermilk
2 cups flour
2 tsp baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tbs. sugar
4 tbs. Melted butter

Separate eggs; beat egg whites until stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in egg whites.

Heat pan on low to medium heat. Put 1/2 tsp. butter, oil or shortening in each cup. Pour in batter near top but not filling cup. If desired, put 1/2 tsp. of jam, a piece of pineapple, blueberries, raisins, etc., in batter. (If fruit is added, reduce the amount of batter initially placed in cup. Add fruit and cover with a small amount of batter.) When bubbly, turn ball with a fork or skewer. Continue cooking until toothpick comes out clean. Serve warm with powdered sugar or syrup.

Spiced Apple With Maple Whipped Cream:
1 tbsp unsalted butter
3 tbsp firmly packed light brown sugar
3 granny smith apples, peeled, grated
1/8 tsp ground cloves
1/8 ground ginger
1/8 freshly grated nutmeg
1/2 ground cinnamon
juice of half a lemon
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp salt

In a saucepan over medium heat, cook 1 tbsp butter, brown sugar, apples, ginger, clover, nutmeg, 1/4 tsp cinnamon and lemon juice for 30 minutes. Drain liquid. Beat cream, maple syrup and salt to soft peaks. Cover and refrigerate until ready to use. In a small bowl combine the confectioner’s sugar and 1/4 tsp cinnamon.
To cook: brush wells of pan with butter. Pour 1 tbsp of batter into each well. Cook about 2 minutes. Spoon 1/2 tsp apple filling into centers; top with 1 tbsp of batter. Cook 2 minutes. Flip and cook for about 3 minutes longer. Remove. To serve, sprinkle with cinnamon sugar and serve with maple whipped cream.

Banana – Graham Cracker:
4 oz graham cracker, broken into pieces
3/4 cup flour
3/4 tsp baking soda
1 tsp baking powder
5 tbsp sugar
1/2 tsp salt
3 eggs, separated
1 3/4 cups buttermilk
6 tbsp unsalted butter, melted
2 bananas, peeled and cut into 1/2 inch dice
1 cup heavy cream
maple syrup for serving

Place graham crackers in a blender, blend on high until powdery. Add flour, soda, powder, 3 tbsp sugar and salt. Pulse to combine. In a large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy. Beat egg whites on high speed until stiff but not dry peaks form, 1-2 minutes. Gently fold egg whites into batter in two additions.

In a cup, combine cream and 2 tbsp sugar. Whip until thick and combined.

To cook: pour 2 tsp batter, place three banana pieces in the centers of each pancake; top with 1 tsp batter. Serve with maple syrup and whipped cream.

Maple Banana Walnut
Bananas, sliced
Walnuts, broken
Maple Syrup

Heat bananas in a little butter. Add the walnuts and syrup. Heat through. Done.