If you’re like me, you’re at the stores at the butt crack o’dawn after every major holiday that involves food – Christmas, Thanksgiving, Halloween, 4th of July and so forth. You want the discounted candy, props, plates, platters and food porn props for next year. Well okay, maybe not the candy part though we won’t discuss my friend, Liz (my black hearted little sister from another mother) who keeps candy a ridiculously long time. Either the girl has incredible self-control orrrrrrrrrrrrrrrrr she buys in bulk *wink* Love you Liz! ♥
Well it’s because of that BHLS, Liz, that I first learned about ebelskivers. Liz is that friend that always teaches me things about new and different foods. She’s the one that introduced me to Lebanese food, falafels, a million and 7 amazing cookbooks and ebelskivers. She’s been trying for years to convince me that curry is like one of the best things ever but sorry hon, no way. I can’t get past the smell. When she first mentioned ebelskivers I was like “huh? ebel what?”
Ebelskivers are a Danish pancake that cook up in a special pan with these cute little wells in it to form these fluffy pancake puffs filled with…anything you want! Seriously, ANYTHING YOU WANT! I mean we’re talking chocolate, fruit, cream, nuts but don’t stop there. Go savory with pizza toppings, cheeses, meats… the list goes on pretty much forever. Kinda like my love for my BHLS!
So the other day while I was at my most favorite store in the world, Homegoods, I spied one of these pans. Okay seriously it’s even more cuter in person. And if you think I’m silly for thinking a pan is cute then you need to spend more time in the kitchen. Trust me, kitchen appliances, cookware, etc can be uber sexy!
Once home, I got to looking into what is the difference between ebelskiver batter and regular pancake batter. Other than the fillings the only real big difference is how the eggs are incorporated. In pancake batter the eggs are cracked and put in whole, whisked and you’re done. In ebelskivers the eggs are separated. The yolks are whisked into the wet mixture and then the egg whites are whipped until soft stiff peaks form.
The second noticeable difference is the texture once they are cooked. Pancakes are light, fluffy, and airy. Ebelskivers are heavy but not dense. If you ate three, it wouldn’t feel like you had a lead balloon in your tummy. Now, if you ate a dozen, I’m sure it would at that point.
Ebelskivers taste like a cross between a pancake and a hot beignet or donut hole however they are filled. Trust me, you’ll want to fill them; that’s the best part! These are seriously super simple to make. From talking with folks it seems the hardest part at first is figuring out how to flip them.
For me I took 2 wooden skewers and once the bottom was nice and golden brown, I stuck it down in front of the ebelskiver in the pan. Next I took the other one and put it in the back and as I lifted the back up I nudged the bottom downward and they just flipped over. And if it kind of wobbles just use your skewer to tuck it back into the well.
Just be sure that the bottom is golden brown as you want a sturdy “shell” when you go to flip it. My best advice I can give you is to NOT overfill these. They will swell up thanks to the leavening agent and the egg whites. I did this and ended up with a GINORMOUS one that, while it didn’t spill over, it was unruly in trying to flip and it took quite a bit of stuffing the sides down back down into the well. I still ate it though. LOL
As I was making these I kind of lost track of what I was doing as before I knew it I had plates of these made up – candy bar filled, blueberry pie filling filled, chopped bananas and caramel, cheesecake – yes you read that right and then I made full balls of ones unstuffed that I later piped filling into. I had a ton of these made. No, like we’re talking several dozens made!
These little things are perfect for when you’re on the go and really don’t have time to sit down and eat. Warm these up, put them in a container and eat in the car however they aren’t exactly poppable into your mouth in a single bite. Well they are if you have a big mouth but hey, I’m not judging squirrel cheeks *wink* LOL Love you!
PrintSnickers Ebelskivers
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Ingredients
- 1 1/4 cup flour
- 3 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon white sugar
- 2 XL eggs, room temperature and separated
- 1 cup milk
- 2 tablespoon melted butter, unsalted and slightly cooled
- 1 teaspoon vanilla
- 20–30 miniature Snickers, unwrapped (or whatever candy you want)
- Melted chocolate sauce for dipping
Instructions
- In a large bowl whisk together the flour, baking powder and salt.
- In another bowl whisk together the sugar, egg yolks, milk, melted butter and vanilla until well combined.
- Pour the egg mixture into the flour and with a wooden spoon mix just until blended. Do not overmix or incorporate too much air into this. Some streaks of flour is OK.
- Place your egg whites in a mixing bowl and using an electric mixer, whip until soft stiff peaks form. ~8-12 minutes.
- Take 1/3rd of the egg whites and gently mix that into the flour mixture.
- Take the remaining 2/3rds egg whites and fold it into the batter. You do not want to deflate the mixture. Resist temptation to just stir it in. This is what will give these treats their volume and light texture.
- Place your Ebelskiver Pan over medium heat.
- Spray each well with baking spray.
- Spoon 1 1/2 tablespoon of batter into the well (it should be about 2/3rds full).
- Place 1 piece of candy in the center of the batter and very gently push down (but not all the way).
- Take another 1/2 teaspoon of batter and drizzle over top of the candy. Some will be exposed but the batter will quickly swell up around it.
- Cook for 2-3 minutes until the bottom is lightly golden brown. If they are browning too fast, reduce your heat.
- Using 2 wooden skewers (or thin non metal blade kitchen utensils) carefully flip the ebelskiver over. Slide the skewers between the edge of the pan and the cooked edge of the puff pancake, lift it and flip it over.
- Cook for an additional 2-3 minutes.
- Remove and serve with melted chocolate sauce.
Notes
I love this Nordicware Ebelskiver Pan .
To Freeze:
Once these have cooled you can place them in a freezer safe container or plastic bag and freeze them. To reheat, just pop them in the toaster oven (or regular oven) and cook for a few minutes to heat up.
These are perfect for when you need breakfast on the go!
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