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How To Make Filled Pancakes: Danish Ebelskiver Recipe

Updated on April 12, 2011

Ebelskiver - Danish Filled Pancakes

Oh my - where have these little filled pancakes been all my life? Ebelskiver is a Danish filled pancake and I suppose it is best that I never heard of them before I recently received a Williams and Sonoma catalogue! Now they are beckoning me to get an ebelskiver pan and start experimenting.

These little darlings are apparently great for breakfast and the filling possibilities are endless. They as well would make a charming dessert in my humble opinion. See below for some of the fillings that I have ferreted out thus far and wish to try.

While Williams and Sonoma sells a handy 'kit' complete with turning tools, all you truly need to turn the little pancakes is a pair of skewers - or 2 pointed knives. Just remember to not fill the divots in the pan too high and follow the directions for cooking, filling, turning, etc. You can also used prepared pancake or waffle mixes such as Bisquick or Williams and Sonoma also carries a specific ebelskiver mix.

Ebelskiver Pancake Recipe

PRONUNCIATION: Ay-bell-ski-vers

INGREDIENTS

  • 2 cups buttermilk
  • 2 cups flour
  • 3 eggs, separated
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • Cooking spray or butter/margarine/oil
  • Filling of choice (see below)

PREPARATION

  1. Lightly spray or grease ebelskiver pan individual rounds.
  2. Beat the egg whites on high with an electric mixer about 2-3 minutes. Should be stiff but not dry.  Set aside.
  3. Whisk together the egg yolks.
  4. Add the buttermilk, sugar and salt.
  5. Then add the baking soda and baking powder.
  6. Gently fold in the beaten egg whites.
  7. Heat the ebelskiver pan and fill the rounds half full (about 1 tablespoon).
  8. Add 1/2 teaspoon of filling in the center of each pancake.
  9. Top with 1 tablespoon more of the batter.
  10. Cook for 3-4 minutes.
  11. Using skewer or 2 sharp knives or turning tool, turn the pancakes and cook 3 minutes more.
  12. Serve if desired with topping or whipped cream depending on filling. Or just sprinkle with powdered sugar, serve warm with butter or jelly, syrup, etc.

 

Filling Suggestions

Just about anything could be substituted for filling the pancakes but here are a few that sounded delicious to me

  • Chunky applesauce
  • Blueberries, strawberries, raspberries, peaches - I will probably experiment and just poke a bit of fresh fruit or berry into the center and see how it turns out
  • Strawberry, raspberry, grape, peach preserves - really any type of jam or jelly
  • Chocolate hazelnut sauce
  • Toffee sauce - see link to Williams and Sonoma for recipe
  • Fruit sauces of any kind
  • Nut sauces of any kind

Comments

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    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      I know - buttermilk is slippery stuff - I am one of the few people I know that loves to drink it. I had an ulcer when I was 16 and that really helped - it was one of the few things I could drink or eat without severe pain so I guess it has always stuck! I love cooking with it and buttermilk biscuits are my all time fav....oh and so low in calories....but hey - ya gotta live before ya die is my motto - and everything in moderation! Keep me posted - Ak

    • GusTheRedneck profile image

      Gustave Kilthau 8 years ago from USA

      Hi Audrey - Well, I guess that I will try some of that yogurt/milk mixture. When I was a wee little kid (before I got up to over 200 lbs)we made out own butter one time in school. Lots of work beating on the stuff. What was left after we took the butter out of it was our "buttermilk,"

      As I remember, the stuff was semi clear.I know that real buttermil is fermented, but I cannot see why it would be white as snow unless they put funny white-it-up stuff into it to sell in the stores. Anyway, I'll put the word on you as to how that yogurt works. Gus :-)))

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      No kidding - that sounds disgusting! I think you could just use regular milk and leave out the baking soda then. Or you can use regular milk - add 1 tablespoon lemon juice or vinegar to it and it 'becomes' buttermilk - or last but not least - same quantity of sour cream OR plain yogurt will work. I also bought some powdered buttermilk and have used it once - you just add water - got it at Wal-mart I think- but that smelled disgusting so I threw it out! Hope that helps - let me know if it works.....Audrey

    • GusTheRedneck profile image

      Gustave Kilthau 8 years ago from USA

      Around here the only "buttermilk" you can get in the store is some sort of white stuff that is really thick and full of stuff that, when it dries it gets "flaky" like it has some sort of chemical junk in it. Would it be better to mix some plain yogurt with regular milk in replacement? That flaky buttermilk stuff is scary. Gus :-)))

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