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