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
Yesterday I noticed the 5-pound bag of frozen wild blueberries in the freezer, still unopened. Unopened bags in the freezer make me feel guilty and ashamed for shopping at Costco. Matt asked me what the heck I was planning to do with all those frozen blueberries…I said I was going to make blueberry muffins.
“Five pounds’ worth?!”
He had a point.
So I tried harder. I tried to think of things I could do with blueberries aside from muffins, pancakes, crumbles, pies and the normal kinds of stuff…
It’s even hard to say…harder to say than to make…but…it does take a batch or two to get the technique down.
It’s the winner for taking these berries off my hands and out of the freezer.
The first time I had ebelskivers was in Pullman, Washington at the Old European restaurant just outside of the WSU campus. It was a weekend tradition–and a finals and mid-terms and after-morning workout tradition, too–to go to Old E and eat. A lot. And order some fresh-squeezed orange juice.
So, when Williams-Sonoma sent me a recipe for ebelskivers (the first of several recipes in their catalogs for these stuffed pancakes) I was delighted. When my FAVORITE STORE IN THE ENTIRE WORLD, Rudy’s, had an Ebelskiver pan for sale, I bought it. I was ready to recreate my college brunch days.
The menu at Old European claimed the Ebelskivers were a Danish thing…Williams-Sonoma say, “…ebelskiver in Denmark, these light, fluffy pancakes filled with fresh blueberries make a delicious breakfast treat.” I think its just a fabulous reason to (finally) open the five-pound bag of frozen blueberries.
FYI You will need some special equipment for this recipe: namely, an ebelskiver pan and some of those long tooth picks or knitting needles to flip the balls over while baking.
1 1/2 TBSP granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 TBSP (1/2 stick) unsalted butter, melted
1 pint fresh blueberries
Confectioners’ sugar for dusting
Maple syrup for serving
Williams-Sonoma even has a video with easy-to-follow directions HERE
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners’ sugar and serve warm with maple syrup. Makes about 40.