Ebelskiever Recipe – Puffed Pancakes

Ebelskiever Recipe – Puffed Pancakes

I love dishes, and kitchen items.  I have quite the collection, and sometimes I acquire items that I do not even know what they are used for but they look neat and eventually they make their way into our home.  That is what happened with a little cast iron pan that had little inverted bumps in it.  I had no idea what it was used for, but it looked interesting!

That was a couple of years ago.  Never having a clue what the pan was supposed to be used for, it sat in our cabinet in Texas and then it got moved to Montana without ever being used.  That is until this year.  This year I discovered that it is pan used to make traditional puffed Danish pancakes.  They are also known as Ebelskivers!  It is a fun word to say, if you have little ones in the house they erupt in giggles.

ebelskivers

The first time I attempted to make them they turned out edible, which is always a good thing when trying a new recipe.  It probably helps that I found it on the Williams Sonoma website, along side their version of an Ebelskiver pan.  I tried the cinnamon bun filled pancakes, and they were yummy.  After successfully making those the first time, I started to experiment with my own versions.  Some were ok, some were delicious but looked terrible.

Then I make applebutter filled ebelskievers and I knew I was on to something yummy.  I love applebutter, it is a favorite in our house!  So adding the deliciousness of applebutter to a pancake ball is a pretty tasty idea.

Applebutter filled Ebelskiever

  • 1 cup flour
  • 1 tsp baking powder
  • a dash or two of salt
  • 1/2 tsp cinnamon
  • 1 tbs sugar
  • 1 egg – separated
  • 1 cup buttermilk
  • 2 tbs melted butter
  • Jam or filling – I used applebutter

I suggest trying 1 round of danish donuts without filling to get the feel for turning them, and how long they take to cook.  Mix the flour, baking powder, salt, cinnamon and sugar together before incorporating the liquid ingredients.  Mix the dry ingredients with the egg yolk, buttermilk and butter.  Then whip the egg white to form stiff peaks and fold into the batter while your pan is heating up.  I cook mine on a medium/high heat.

Place a spoon full of batter into each circle, then add a 1/4 tsp of filling to each.  It does not take much filling at all! Add a bit more dough to cover the filling. Then flip the balls over, so that the uncooked batter forms the other half of the circle.  This is the part that confused me to begin with.  I was certain I was doing this wrong but I found a great video online that shows exactly how easy these are to flip.

*tip* butter or spray your pan before adding batter, this will help them to not stick.

cooking ebelskievers

 

flip ebelskivers

These two videos were very helpful the first time I tried making the recipe from Williams Sonoma.

Simple, and tasty breakfast!  These freeze well but they do not usually hang around the house long.  I wish I had realized what this pan was for, long ago but now that I know I am using it a lot.  Next time I will be trying a coffee flavored recipe.  If it turns out I will be blogging it as well.

Ebelskivers

 

 

*disclosure* this is not a sponsored post

Comments

  1. Yum!!!!

  2. Oh my goodness Jessi these look delicious – absolutely delicious! Pinned to my Breakfast Board – I will definitely be making these soon.

  3. Seriously! Those look like they could be in a restaurant. Looks so yummy and delicious! Love that pan too.

  4. POPOVERS!!
    That’s what I grew up calling them. MMMM hot with butter melting in them and 2 big bites…. or 3 or 4 if you eat like a lady! Soooo good. I use grape jelly, but I will try this specific recipe and apple butter just to think of you JESS!!

    please write as I was wondering how you’re doing & I lost your phone number. Glad I remembered your blog. I so enjoy it!
    How long before you have to move again?