Ebelskivers are a delightful ball of Danish breakfast love that can be stuffed full of delicious things. This post has a helpful step-by-step Ebelskiver how-to.
When I asked the question “do you ebelskiver?” on The Facebook last week, I wasn’t prepared for the excited response I received.
Many of you actually knew what ebelskivers are (we must be soulmates, you and I).
Others didn’t know but were interested in learning more which I love you for. Trust me. You want to know more about ebelskivers.
Years ago, my awesome and crazy Uncle Dan made them for my family when we visited them on one of our yearly cross-country treks from Texas to Idaho. I think I was only nine or thereabouts but I remember thinking my Uncle Dan and Aunt Marilyn had to be the coolest people in the universe to know how to make pancakes that were puffy spheres.
To a 9-year old girl with a wild imagination, that was, like, a very stellar super power.
They have become a staple in our house ever since (both the house I grew up in and now with my own little family).
Although many people reserve them for special brunches or Christmas morning type deals, we eat them quite often on Sunday afternoons when this momma doesn’t want to mess with the whole big Sunday meal.
Jackson, my 9-year old (must be the age), has taken an avid interest in ebelskivering (yep, it’s a thing) and has become quite proficient at turning them in the pan which leaves me to other important tasks like cleaning out the inside of the nutella jar.
Ebelskivers are a Danish pancake that cook up in a special pan to form a delightfully fluffy ball of breakfast love that can be stuffed with any variety of things (bits of sweetened cream cheese, fruit, nutella or other chocolatey decadence) or just cooked up and drizzled with syrup, dusted with powdered sugar or served with fresh fruit and whipped cream.
Surely you see how the possibilities are endless.
You can go all out or keep it ultra-simple. You’ll see from the step-by-step pictures below how the batter goes from a runny puddle to a puffy puff.
We use a knitting needle to turn the sweet things (appropriate since I’ve tried and failed to learn how to knit, oh, at least 13 times; this is a far better use for the needles than throwing them across the room in frustration) or metal chopsticks my brother brought back from Korea for me when he was there years ago.
You can see how good I am at repurposing skinny metal items, no?
Chances are if you’ve known our family long enough, you’ve eaten ebelskivers at our house.
Nothing solidifies friendship like ebelskivering together.
Flour: I always use at least 1/2 white wheat flour (sometimes more like 3/4) instead of all white flour and they are still absolutely delicious. Ebelskiver Pan: it's super duper important if using a cast iron ebelskiver pan (like in my pictures) that it is well-seasoned. You can google how to season a cast iron pan - but proper seasoning will make all the difference in the world so that the ebelskivers don't stick.
Flour: I always use at least 1/2 white wheat flour (sometimes more like 3/4) instead of all white flour and they are still absolutely delicious.
Ebelskiver Pan: it's super duper important if using a cast iron ebelskiver pan (like in my pictures) that it is well-seasoned. You can google how to season a cast iron pan - but proper seasoning will make all the difference in the world so that the ebelskivers don't stick.