The BEST Ebelskivers Recipe
Have you ever tried ebelskivers? If you’ve ever been to Solvang in the Santa Ynez Valley of Southern California, or Denmark, you probably have heard of ebelskives also known as aebelskivers. Ebelskivers are Danish pancakes shaped like spheres or balls with the fluffiest interior texture. They are similar to American pancakes, but have a more softer, pillow-y interier texture.
Ebelskivers are made in an ebelskiver cast iron pan. They are served with countless sweet topping options to satisfy any sweet loving tastebud! There are also savory ones you can make, but today we are making one of my absolute favorite versions! My favorite ebelskivers version has a subtle sweetness to it with a hint of spice that will make you coming back for more!
I am not kidding when I say you will be coming back for more. After perfecting my recipe, I literally made these three times this week. I honestly enjoy them so much I hardly ever put any toppings on them, but there are so many toppings you could enjoy these with. If I am in the mood for topping, I love to just dip it in a little bit of strawberry jam. I wrote a list at the bottom of the recipe so make sure to check that out if you’re looking for topping ideas.
Kitchen Tools
An ebelskiver pan is an essential tool you will need to make this recipe. If you like ebelskivers or are interested in trying them, I believe investing in one is certainly worthwhile, because you’ll be making these again and again! If you have little ones, there is a very high chance they will eat them all before you get any, so make sure you’re prepared for that! They work really well as toddler snacks.
It takes a few tries to flip the ebelskivers over, but don’t let that discourage you. Here are some good tips!
I like to use two skewer sticks. When I am cooking the ebelskivers, I gently slip one of the skewer sticks underneath and lift to see if there is a nice golden brown color before I start flipping my ebelskivers. Another tip is to not overfill each pocket with batter otherwise they become either too heavy to flip or won’t cook all the way through in the middle.
The last tip I use is I start pouring the batter from the center of the pan, and then clockwise. This helps me keep track of which ebelskiver to check for readiness first. Sometimes they cook out of order because one may have more batter than the rest, but if you follow these three tips, you are guaranteed to have a head start on ebelskiver making!
Once you have everything you need to make this ebelskiver recipe, everything should come together rather smoothly. You only need a handful of ingredients and just 20 minutes to make this impeccable delcious-ness.
They are best served warm and you can refrigerate leftovers for up to three days. I hope you enjoy this and please let me know how they turn out. I would love to hear from you!
| Prep Time: 5 minutes | Cook Time: 15 minutes |
| Serves: 4 | Total Time: 20 minutes |
| Ingredients 1 1/4 cup flour (all purpose or bread flour) 1/2 tsp salt 2 1/4 tsp baking powder 1/2 tsp cardamom 1 egg 2 tbsp sugar 1 cup buttermilk 3 tbsp melted butter |
| Instructions 1. Whisk egg in a large mixing bowl. Then add sugar and buttermilk and whisk until well combined. 2. Melt the butter, set aside and let it cool. 3. Add flour, salt, baking powder, and cardamom to the egg mixture and stir until everything is well incorporated. (It is okay if your batter is lumpy, don’t over mix.) 4. Add melted and cooled butter and gently stir until butter is no longer visible. 5. Save the pan you melted your butter in, you will use a small piece of it to grease your ebelskiver pan. 6. Preheat your ebelskiver pan on medium heat for about 2 minutes. Use a pastry brush, take the residual (leftover) butter from the pan you used to melt it and lightly brush each pocket of your ebelskiver pan. 7. You will notice the butter sizzle once the pan is hot enough. Use a medium sized cookie scoop like this one and drop your batter into each pocket on your pan. *See Helpful Tips Below 8. Cook on medium heat for about 2-3 minutes. Using 2 skewer sticks, gently lift off the ebelskivers to check for a golden brown color. 9. Once you see that nice golden brown color, gently flip the ebelskiver around using the 2 skewer sticks. *See video (This might be a bit of a learning curve, but it’s totally okay if you don’t get perfect round balls at first) 10. Cook the second side for about 1-2 minutes, stick one of the skewers inside the center of the ebelskiver and if it comes out clean with minor crumbs on the stick, remove the ebelskiver. Serve warm and enjoy! Helpful Tips Don’t overflow the ebelskiver pan with batter. Instead pour slightly more than halfway. Start pouring your batter from the center first, then go clockwise. This way you know which pocket you started out first so you can check the readiness in order. Ebelskiver Topping Options Powdered sugar Any kind of jam Melted chocolate Nutella Whipped cream Fresh Fruit Maple Syrup Honey |
Other Recipes to try:
*Disclosure
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