Aren’t they all just gorgeous!!!
Once you get the hang of it, they are really quite easy to whip up! What’s not to love about round pancake-popover filled hybrids!?!? Haha!
I’ve giving you step by step instructions with some photographs along the way to help you get through it.
You can really get creative with these. Just add your favorite treat in the middle!!! 🙂
I bet you’re really surprised I didn’t make a chocolate filled one….let’s just say I did but they didn’t even last long enough to get a photo shoot. 🙂 That shouldn’t surprise you one bit!
Some filling ideas:
- veggie sausage
- chocolate chips
- peanut butter
- cream cheese
And in case you missed them…
If you don’t have one already…you should buy an Ebleskiver Pan!!! 🙂
adapted from Williams-Sonoma
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ground cinnamon (optional)
- dash of salt
- 2 eggs, separated
- 1 cup skim milk
- 2 tablespoons canola oil
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a small bowl, whisk the egg yolks, milk and canola oil.
- Whisk the yolk mixture into the flour mixture until well combined.
- In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form (about 1-2 minutes).
- Using a rubber spatula, gently fold the whites into the batter in 2 additions.
- Spray each well of a filled-pancake pan with cooking spray (Don’t skimp on the spray).
- Over medium-low heat, pour 1 tablespoon of batter into each well (fill to almost half way up the well).
- Cook until the undersides begin to set and have a few bubbles (about 1 minute).
- Drop the filling on top of the uncooked batter.
- Pour another tablespoon of batter on top of the filling and cook for 30 seconds to 1 minute, until they have started to bubble.
- Using two wooden skewers (on opposite sides of the ebelskiver), flip them over (push one skewer down on one side and use the other one to flip it), allowing the remaining uncooked batter to flow out and enclose the filling in the center. And for a more detailed video from Williams-Sonoma click here.
- Continue cooking the pancakes.
- Scoop out the ebelskivers with a spoon (helps to not dent them any…see the photograph below…ebelskivers removed with the wooden skewers…sad).
- Repeat with the remaining batter.
Servings: 25-28 ebelskivers
I need that pan so I can try every variety you made!
Yes you do! 🙂 http://amzn.to/iFqzu0
love these delicious snacks perfect for anytime 🙂
I grew up eating Ebelskivers and to tell you the truth I have never seen any one else make them before. When my grandma passed away I got her Ebelskiver pan and have been making them since. We always fill ours with applesauce but I love the idea of filling them with something else like fresh berries. Thanks for the ideas and head on over to my blog to check out my Ebelskiver recipe. http://4peatssake.wordpress.com/2011/02/10/danish-ebleskivers/
I am going to try these soon. Thanks for the great recipe. How do you think a poppyseed filling would be?
That would be delicious! Do a lemon batter with poppy seeds and a lemon glaze. Yum!!! So summery! 🙂
Mmm, thanks for waking the latent Dane in me!
(And with ‘jul’ treats in June, too!)
These look delicious- another great way to enjoy blueberries!