Recipe: Ebelskivers 4, 5, 6


Even more ways to make ebelskivers!

Even more ways to make ebelskivers! click here to buy the panย 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 confectionerโ€™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.

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14 thoughts on “Recipe: Ebelskivers 4, 5, 6

  1. My Mom made basic ebelskivers for us when we were children. Her best friend was Danish. We ate them with maple syrup. I have been receiving WS catalogs for years. Of course I couldn’t find one when I needed one. I googled the recipe and found your blog. Am enjoying reading it. Thanks a lot

    • Hi Bonnie! Thanks so much! WS also put out an Ebelskiver cookbook this last year you may want to check out. ๐Ÿ™‚

  2. Ok! My husband was like you’re making ebel-what (as he examined the pan)? I made a few with white chocolate chips and strawberries and the others with red bananas and walnuts. They were awesome. I didn’t have time to do your recipes but I am definitely going to in the near future. I heated up some maple syrup and strawberry Agave for dipping and it wasn’t even necessary but was very good. Thank you for this recipe they were fluffy and light just excellent. My husband was impressed and is excited about the next batch of “ebel-somethings.” lol

    • Yay! I’m glad you had fun and enjoyed the results! Did you have much trouble with the turning? The funny names of Scandinavian food is half the fun!

  3. I grew up with my grandfather making these on Sunday mornings ๐Ÿ™‚ I finally found the pan but could not find the right recipe this is wonderful thank you so much now i can continue the tradition with my husband and kids! even going to surprise my mom for mothers day and bring her over some fresh and warm ! will bring her back to her childhood!

    • awww!! Your comment made my day, thank you for sharing that with me! Make sure and do a practice batch (or two) to get the technique down! And take pictures! I want to see how they turn out for you!! ๐Ÿ™‚ Good luck and Happy Mothers Day!

  4. I made these once before with the WS mix. They ended up tasting very eggy. Is that an indication that they were undercooked? The taste and texture were unpleasant. It was probably just a user error, but I am hoping to get more use out of the pan and make them again, hopefully sans the egg taste this time around. Any suggestions?

    • Hi! My only thought is that it was the mix? I’ve always thought cooking from scratch produces a superior product. ๐Ÿ™‚ good luck this time! My only suggestion would be to practice–and try different recipes. You’ll find something that clicks and it should/will taste good and have a nice texture. ๐Ÿ™‚ and it shouldn’t taste eggy.

  5. Thanks for the help! I made them from scratch this time, and they tasted delicious!! I also prefer things from scratch, but the mix was a gift with the pan, so I figured it was worth a try. My thinking behind the previous failure is that it required folding in the beaten egg whites. I do not have a ton of experience working with egg whites, so perhaps I made an error somewhere in that process.

    Anyways, thanks! I can’t wait to try again with your filling ideas! They look delicious ๐Ÿ™‚

    • YAY! I’m glad they turned out better! And the fillings are the best part!

      Egg whites can be a little tricky–and it is surprising how much beating it takes to get stiff peaks vs. soft peaks. Always try and leave your eggs out for a while until they are room temp if you’re baking (eggs actually don’t have to be refrigerated if they’re fresh from a farm…but even store-bought ones are OK to sit out over night) This video shows what stiff vs. soft peaks look like:

      BHG video

      And while we’re talking about eggs…fresh eggs still have their “bloom” on the inside, which is a natural barrier that keeps the inside of the egg from being contaminated by anything from the outside…it’s that white skin part on the inside of the shell you have to peel off of hard boiled eggs. Grocery store eggs are usually washed before they’re sent to the store, which, ironically, damages the bloom and causes the eggs to expire/go bad much more quickly as a result–which is why they are refrigerated. Farm fresh eggs, though, that are NOT washed, can last a long time at room temp. Obviously you don’t want eggs with junk on them–but any chicken poop, etc. should be scraped off, not washed off. SO, if you buy eggs from farmers, ask if the eggs are washed or not. You don’t want them to be. ๐Ÿ™‚

  6. Pingback: Recipe: Ebelskivers 4, 5, 6 (via SugarMama Baking Company) « Roads are made by Traveling

  7. Pingback: At last! Ebelskiver pancakes are here!

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