An ebleskiver is a traditional Danish pancake, in the shape of a sphere. They taste like American pancakes, but are light and fluffy. They are made in special pans, which have several hemispherical indentations. In India, we use an ebleskiver pan to make kuzhi paniharam, and I’ve made an egg curry with it too. It’s an extremely versatile pan.
A friend recently gave me an ebelskiver cookbook, Copenhagen for Dessert. I was delighted to find that they are simple to make and very easy to personalize.
I made two kinds – one with chocolate chips and another like a jelly doughnut (with jam in the center).
The basic batter is the same for both. I used a plain batter for the chocolate chips and a vanilla batter (that is, basic with vanilla) for the jam version.
For the Batter:
1 cup All-Purpose Flour
1 1/2 tsp Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
2 large Eggs, separated
1 cup Whole Milk
2 tbsp Butter, melted and slightly cooled
1/2 tsp Vanilla Extract (optional; for the vanilla batter)
6 oz Chocolate Chips (if using)
1/2 cup of your favorite Jam or Preserves (if using)
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter and vanilla extract (if using). Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry and peaks form. Using a spatula, fold about a third of the egg whites into the batter to lighten it, then fold in the rest of the egg whites (and chocolate chips, if using) just until no white streaks remain. Use the batter right away.
To make the Ebleskivers:
1 tbsp Butter, melted and slightly cooled
Brush the wells of the pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add about 1 tbsp batter to each well. If adding the jam: Working quickly, carefully spoon about 1 tsp of the jam into the center of each pancake. Top each with another 1 tbsp batter.
Cook until the bottoms of the pancakes are lightly browned and crisp, 3-4 minutes. Use 2 short wooden skewers or dessert spoons to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.
Transfer the finished pancakes to a platter or keep warm in the oven. Serve right away.
(that’s my daughter, who can’t wait to get her hands on them!)
Can’t wait to make a savory version!