Recipe - Ebelskivers

Anybody have one of these stashed away in the cupboard?

If so, it's time to dig it out and surprise the fam with some light and fluffy pillows of deliciousness.  That classic breakfast treat, Ebelskivers, made its appearance at our table the other night, and no one was complaining.  With the spirit of my Danish ancestors spurring me to action, I found Grandma's recipe and whipped some up for dinner.  Ebelskivers are one of those things you forget are so good after not having them in awhile, but the memories come flooding back when you take your first bite.  Mom used to stand over us, hot pan in hand, spearing the desired number onto our plates with a toothpick before heading back to the stove to make more.  Of course we had to be polite and just request a couple from each batch so everyone (except poor Mom of course) could eat at the same time.  At some point we each got the equivalent of a full batch, then any leftovers were up for grabs. 

If you decide to try my recipe below (which I unabashedly claim to be the best version out there), don't get discouraged if the first ones stick a little and don't look their best (I actually took a photo of my first failed batch, but then deleted it in a misguided moment of embarrassment).  It takes at least one batch to get the temperature right.  After a few "cats" (which is what my grandma always called the first ugly pancakes that she had to throw to the cat) the rest will be fine.  And if you don't have a cat, better save them for yourself, because ugly or not they will taste great, and after the family eats their fill it may be all that's left for Mom!

Ebelskivers

2 cups flour

2 cups buttermilk

6 large eggs

1 Tablespoon sugar

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

Add the baking soda to the buttermilk.  Set aside.

In large bowl mix the flour, baking powder, salt, and sugar.

Separate the egg whites from the yolks. (By the way, you are looking at a double batch here, which made enough for 6-8 people).

In deep glass bowl beat the egg whites with electric mixer until stiff peaks form.

Using the same mixer (or by hand), beat the buttermilk/soda mixture and egg yolks into the dry ingredients, adding the yolks one or two at a time.  Don’t overbeat.

Carefully fold the egg whites into the batter, using a slotted spoon if you have one, being careful not to over mix.

 Heat pan on stove and grease with shortening or oil.

 Spoon batter into each cup and cook on medium heat.  

Flip over and cook the other side.  It is best to do this with a wooden skewer or toothpick.

When you think they are done, open one and make sure it isn’t still doughy in the middle.  If it is, just close it up and throw it back on the pan and continue cooking a bit more.

Serve with syrup or jam.

Note:  This recipe makes enough for about 4 people.   I usually double the recipe when I’m serving 5 or more to make sure we have plenty.  Leftovers can be frozen.