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Ebelskivers (Scandinavian Pancakes)

From the book The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne

Serves

4 to 6

Introduction

Ebelskivers (also spelled aebleskivers) are like little doughnuts without the fat. (They’re very similar to the Dutch pancakes called poffertjes.) Traditionally they’re filled with apples while cooking, but it’s much easier to simply slice them open and fill them by hand after they’re cooked.

This recipe calls for a special cast-iron pan with seven round molds. You drop some of the batter into each mold, cook for a few minutes, then turn the dough and cook on the other side.

Serve ebelskivers with maple syrup, or slice them in half and fill with jam or lemon curd and mascarpone; sprinkle a little powdered sugar over everything and you’re done.

Ingredients

	1½	cups all-purpose flour
	1	tsp. baking powder
	½	tsp. baking soda
	¼	tsp. salt
	2	eggs, beaten
	2	cups sour cream
	½	cup milk or buttermilk
	~	Butter or canola oil for greasing the pan
	~	Jam, maple syrup, and powdered sugar for serving

Steps

Sift the flour, baking powder, baking soda, and salt into a large bowl. In a smaller bowl, whisk together the eggs, sour cream, and milk. Add the egg mixture to the flour mixture and beat by hand or with an electric mixer until smooth.
Heat a cast-iron ebelskiver pan over medium-low heat. Place a tiny bit of butter or canola in each mold and spread it evenly around the molds before filling each mold with a spoonful of batter. Cook until light brown, about 2 or 3 minutes. Turn gently with a fork or skewer and brown the other side. Transfer to a platter and serve hot.

Notes

You can cut the sour cream in half, down to 1 cup, and still turn out fluffy, delicious ebelskivers.

This content is from the book The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne.

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Tags

breakfast,
pancakes,
scandinavian,
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There are 14 comments on this item

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Average Rating 5

28% recommend this recipe

1. by Vicki on Jan 9, 2008 at 10:00 PM PST

I had an aebleskiver pan for 3 years before I finally figured out what it was for!

2. by muffin on Jan 10, 2008 at 7:04 AM PST

I LOVE aebleskiver! I keep my monks pan hanging on the wall, and when anyone asks about it, I make aebleskiver. They’re delicious with strawberry jam and powdered sugar.

3. by anonymous on Dec 12, 2008 at 9:20 PM PST

If you use a little bamboo skewer or a knitting needle, you can reach inside and make several turns (the first will look like a baby-buggy hood) and wind up with hollow spheres! A magic way to amuse kids and grown-ups. We fill ours with cheeses sometimes, as well as the jams and powdered sugar... and we ALWAYS add cardomom to the batter. (smiles)

4. by AsTheNight on Dec 17, 2008 at 1:19 PM PST

I have the pan...you’ve given me the recipe...I’ll blame y’all when I can’t fit into my clothes. :D

5. by anonymous on Mar 12, 2009 at 7:57 PM PDT

My botany professor was a fabulous Danish fellow who taught me to make aebleskiver and he stressed the importance of freshly ground cardamon in each batch. Combine them with my father’s maple syrup and it is heaven to taste.
3gardengirls

6. by Mr Mambo on Aug 7, 2009 at 11:31 AM PDT

Being a newbie for this recipe, I didn’t have an aebleskiver pan (silly me!), so I used a waffle iron - came out nice and fluffy. Included cardamom, as suggested, and served with maple syrup and boysenberry preserves.

Delicious!

7. by Matt on Feb 21, 2010 at 9:25 PM PST

Lots of possibilities for fillings. For Australians, try mixing Vegemite with a little water (to make a paste less thick than Vegemite), then add grated cheese. Spoon this in as your filling, and it’s like a little sweet vegemite and cheese “toasty toasty”. If you are not Australian, do not try this :-)

8. by Lulu on Mar 5, 2010 at 7:45 AM PST

I have been making and serving aebleskivers since I have been married. I grew up with them and presently they are still a family favorite, especially on Christmas Eve. We winter in FLorida and I have introduced them to some of our friends and they always make a big hit. My Grandma was Danish so this is where the tradition came from. I was given a pan for a wedding shower and I still have it, minus the handle...which broke! My recipe is different and it makes a very light aebleskiver that can also be used in the waffle iron. We always eat applesauce with them and offer more than one choice of flavored syrup. If anyone is interested in my family recipe I would be happy to share it. An added comment is: I use a cake tester to turn the Aebleskivers and do NOT use cardamon but I use nutmeg in my recipe. Also, ALL my grand kids love Aebelskivers! That is important!

9. by CatLady on Apr 2, 2010 at 9:02 AM PDT

How much cardamom? Lulu, I’m always interested in new recipes. My MIL keeps asking me when I’m going to make some.

10. by sugarraisin on Jul 18, 2010 at 12:31 PM PDT

Lulu how do I get your family recipe?

11. by Cheryl on Jul 19, 2010 at 6:48 AM PDT

Yes LuLu, how do we get that family recipe of yours?
I just got a pan and am very excited to try my hand at various recipes of ebelskiver, (thanks to a spot on the FoodNetwork!)

12. by karin on Jan 1, 2011 at 2:07 PM PST

I just got my pan!!
can i make up alot at nite and reheat them in the morning?

13. by Caroline Cummins on Jan 6, 2011 at 8:05 PM PST

Karin -- Yes, you can make a big batch the night before and reheat them in the oven. Like any reheated pancakes, though, the ebelskivers won’t be quite as soft and fluffy the next day.

14. by anonymous on Dec 18, 2012 at 3:43 PM PST

where can i find lulu’s recipe?

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