Ebelskivers – Danish Pancake Balls

Ebelskivers are actually easier to make than to spell, and you can trust me on that.

By now you know how much I love thrift store shopping, and that’s how I found a brand new Ebelskiver pan at our local Salvation Army store years ago. I stuck the pan in a cupboard in our garage and promptly forgot about it…for years. But the Covid19 pandemic forced me to change my shopping habits. Click here to check out my quarantine shopping spree…in our garage! So recently I decided it was time to drag out that pan and give Ebelskivers a whirl. 

Turns out Ebelskivers really are not as hard to make as I imagined them to be!

So I did some research online and I found what appeared to be a great recipe on a blog called Crafty Cooking Mama. Turns out I had all the ingredients I needed. Right here in my refrigerator and pantry. So no hazmat suit wearing, pandemic panic grocery store run required!

Turns out Ebelskivers can be made either savory or sweet, and I chose the sweet version for my maiden voyage of those cute round pancakes. I decided to fill those little round dough balls with a variety of items. I tried fresh blueberries, frozen tart cherries, or some of my homemade rhubarb jam. 

Now please let me apologize in advance for the HUGE numbers of photos I’m including in this blog post. But heck, I had nothing better to do during our lockdown than to cook and take photos! So if you’re bored with all the details just scroll to the bottom for the actual recipe!

Ebelskivers – Ingredients

So here goes. And thanks again to Crafty Cooking Mama for this awesome recipe!

In a mixing bowl I combined the flour and sugar.

I mixed in the baking powder and salt.

Then it was time to separate two eggs.

Add the two yolks to the dry mixture, along with the cup of buttermilk.

Splash in that vanilla and the melted butter and stir well to combine.

Now…back to those reserved egg whites. Beat them until STIFF PEAKS form. Really stiff.

Meemaw’s Tip:

To keep your mixing bowl from spinning or sliding on the countertop just put a dampened towel under the bowl!

HOW STIFF do you want those egg whites?? THIS stiff!!!

That’s those egg whites…upside down over my head!

Next step? Fold those egg whites into the rest of the batter, being careful not to “deflate” the whites.

Ebelskivers – Let The Magic Begin!

LIBERALLY spray your Ebelskiver pan with cooking spray, or coat with melted butter or cooking oil.

Now grab those chopsticks and let’s get cooking!!

Heat the pan on medium and ladle in batter to make each mold about half full.

Fill’em Up!

Quickly add a small amount of the filling of your choice to each one…like these blueberries. (I also tried some tart cherries I still have in our freezer from our son’s tree in Indy. )

My homemade rhubarb jam also made it’s way into some of the pancake balls.

As soon as the fillings were added I topped each one with more batter. The balls begin to puff up and get brown on the bottom. And that’s were those chopsticks come in.  Use them to gently twirl the pancake halfway around to put the raw side on the bottom. (It’s kind of a dance move!)

You can spin more than once if needed. And before you know it…those little beauties will begin to look like this!

Now…Check Out These Beauties!

Bon Appetit!

So track down an Ebelskiver pan. You won’t be sorry! (I sure wasn’t.)