Ebelskiver Danish Treat
Our friends at Runamok brought these cute, little rounded jam-stuffed pancakes to our attention and we couldn’t be more smitten. These Danish treats do require a special pan, but with that light and fluffy interior combined with your favorite jam and maple syrup, we are guessing your Ebelskiver pan will get lots of use.
Serving Size: 18-24 Ebelskiver
2 eggs, whites and yolks separated
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, melted, plus extra for the pan
2 cups buttermilk
Runamok Holiday Spiced Maple
Blake Hill’s Cranberry Medley Jam
In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
In a separate bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined. Gently fold the beaten egg whites into the batter.
Heat your Ebleskiver pan over medium heat until hot. Brush each cup with a little melted butter, then add 1 tablespoon batter to each cup, top batter with 1 teaspoon of jam, then top with another tablespoon of batter.
As soon as they begin to bubble around the edges (approx. 4 minutes), use a wooden skewer, chopstick, or fork to gently flip them over half way, letting the batter slide around to fill in the bottom of the cup.
When both sides have browned (approx. 3 more minutes), remove to a plate, and repeat process until all batter has been used.
Then drizzle with maple syrup and Enjoy!