1. Recipes

How to Make Danish Ebelskiver - A Step-by-Step Guide

The Danish Ebelskiver is a traditional Danish dessert that has gained popularity around the world for its unique spherical shape and delicious flavor. This sweet treat is often enjoyed during the holiday season, but it can be enjoyed any time of year as a special indulgence.

What sets the Danish Ebelskiver apart from other desserts is its distinctive shape, which is created using a special ebelskiver pan. The pan has several semi-spherical molds that allow the batter to be cooked into...

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Ingredients

  • 3 eggs, separated
  • 2 cups half-and-half cream
  • 2 teaspoons white sugar
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 7
  • Yield: 7 pancakes

  • Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
  • Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
  • With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
  • Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
  • Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
  • Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

    • Nutrition

    271 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 110mg
    • Sodium: 486mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 9g
    • Vitamin C: 1mg
    • Calcium: 132mg
    • Iron: 2mg
    • Potassium: 159mg

    Categories

    Breakfast recipes
    Dessert recipes
    Snack recipes
    Brunch recipes