|Serves||4 to 6|
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.
|1½||cups all-purpose flour|
|1||tsp. baking powder|
|½||tsp. baking soda|
|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|
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.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry