Danish Ebelskiver

Danish Ebelskiver

4
Jim White 0

"These are a light Danish-style pancake that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling."

Ingredients 30 m {{adjustedServings}} servings 271 cals

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
  2. Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
  3. With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
  4. Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
  5. Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
  6. Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
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Footnotes

  • Editor's Notes:
  • This recipe requires use of an ebelskiver pan, a deep skillet with an insert containing 6 or 7 3-inch round depressions for cooking the batter into a round shape.
  • If the pancake cups are filled very full, try turning the partially cooked ebelskiver over about 1/3 of the way several times to let all the uncooked batter run out into the cup.
  • There's a trick to turning the partially baked pancakes over in the pan so they end up round and golden brown -- you gently turn them over with a toothpick or wooden skewer.
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Reviews 4

  1. 5 Ratings

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Megan
3/10/2012

Definitely a decent recipe, but I prefer my ebelskivers to be less dense and a bit lighter. I thought they would be with the whipped egg whites, but they were still pretty heavy. My hubby thought they were yummy and I did, too. Just not exactly what I was looking for. Also - the recipe makes WAY more than 7 pancakes. It's a huge amount of batter that would feed at least 5 people.

vburrito
12/10/2013

I usually need to add extra milk to thin down the batter.

Max
12/22/2014

After moving, I'm still looking for some of my recipes including this one. I may have to resort to trying this recipe. Just thought I would note though, my Danish friend is the one who gave me the recipe and the pan and a very small crochet hook she used to turn them! These made the recipe much easier to handle. She also used a box cake mix when she was in a hurry, filling the bowls of the pan about 2/3 up. She then rolled in powdered or granulated sugar and served as desserts with coffee.