|Not perfect, but definitely not bad for a first time! And powdered sugar always covers a multitude of sins.|
Last weekend I tried my hand at Ebelskiver for the first time. Pancakes nor French toast appealed to us, and a run to Starbucks next door (in 0-degree weather) was out of the question, so I broke out the Ebelskiver pan I got for Christmas What is Ebelskiver, you ask? It's a delicious little filled-pancake-on-the-verge-of-a-doughnut, created by those very clever Danes. It has its very own pan with round troughs, and the basic batter can be used to create almost any flavor or filling your heart desires.
I happened to use bittersweet chocolate chips for a filling, but you can use almost anything your imagination conjures. Nutella, berries, jam, cinnamon, vanilla, chopped nuts, and crumbled bacon are just some of the things that come to my mind. Then you can add toppings post-cooking; powdered sugar is the traditional topper, but I envision hot maple syrup, confectioner's icing, melted chocolate, and chopped nuts all as viable candidates.
Admittedly, my first batch was a disaster. But I quickly picked up the knack and successfully completed enough Ebelskiver for breakfast. Here are a few things I learned:
|Cooking the Ebelskiver|
|Flipped and almost ready|
- Only work with a hot pan. Like a griddle, make sure the Ebelskiver pan is nice and hot before you add the batter. This allows the outside of the Ebelskiver to fry quickly and create a golden, almost crispy, shell.
- Don't forget the oil. Use about 1 tsp of oil in each well for each batch.
- It takes only about a tablespoon of batter to fill the well. The batter will be just shy of the top of the well, and if you add anything as a filling, it will be level with the top. That was the mistake I made with my first batch. I filled the well to the top, not realizing it would puff up and further overflow once I added the chocolate chips (my selected filling) to the well. Overflow on the pan=disastrous flipping!
- After about a minute of cooking, the pancake is ready to flip. Look for signs that the batter is cooking through, similar to that of a griddle pancake: the edges will appear dry and bubbles will form on the surface. Use a fork to push down one edge of the Ebelskiver, then slide the fork under the exposed side to flip the pancake.
- It will only take about another minute to finish the pancake. Simply slide them out onto a paper towel-covered plate and dust with powdered sugar, drizzle with icing, or anything else that sounds tasty! Make sure to serve them hot, so that they maintain their fresh crispiness.
Basic Danish Ebelskiver from Cooks.com
Cinnamon Bun Pancakes from Williams Sonoma
Apple Ebelskiver from Rachael Ray