Ebleskivers

Eble-wha?

So whilst reminiscing about my Europe adventures way back when, I started craving these Danish delights. Does it matter that I've never been to Denmark? No. But I'll put it on the list.

I was first introduced to Ebleskivers when I came across their pan at Williams and Sonoma. Shockingly, the price of the pan was actually under $40! There's not much you can get at WS for under $40.
Oh wait, a beer maker... hmmm...

Eek, I digress. So the next decision was what to use for fillings. My garden teased me with raspberries, but only a mere 3 were ready for eating.

The farmer's market came to the rescue, and a filling was chosen. I made half with the raspberries and the other half with Nutella.

Raspberry Filling: 

• 1 lb. raspberries
• 2 tbsp. sugar
• 2 tsp. fresh lemon juice

• Ebleskivers:

• 1 3/4 cups all-purpose flour
• 3/4 tsp. baking soda
• 1 tsp. baking powder
• 2 tbsp. sugar
• 1/2 tsp. salt
• 3 eggs, separated
• 1 3/4 cups milk
• 3 Tbs. unsalted butter, melted, plus additional for coating pan

Directions:

In a sauce pan over medium heat, combine raspberries, sugar and the lemon juice. Cook until the berries have broken down and the sauce has thickened, 8 to 10 minutes. Set aside.

In a bowl, whisk together the flour, baking soda, baking powder, sugar and the salt.

In another bowl, lightly whisk together the egg yolks, milk and butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.

Put 1/4 tsp. butter in each well of an Ebleskiver pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and put 1 tsp. raspberry mixture in the center, then top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers/chopsticks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. 


Transfer to a plate. Repeat with the remaining batter and raspberry mixture.

Serve the pancakes with powdered sugar, maple syrup, whip cream , or all of it. (Yes, please.) Makes about 30.

I say Ebleskiver, you say Æbleskiver