Since I don’t spend as much quality time with my folks as I would like to, two weekends ago I decided on making them Sunday breakfast.  So what’s a girl to make for her vegetarian parents?  Clearly bacon and eggs are out!  Then I remembered my ebelskiver pan I got a few Christmases ago…VOILA!  Ebelskivers it is.  So what are they?  You mean besides stuffed pieces of heaven? They are small Danish, stuffed pancakes.  So this is how I made them….


  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 3 egg yolks
  • 1 1/3 cups buttermilk
  • 1/2 cup sour cream
  • 5 egg whites
  • 5 Tbs. unsalted butter, melted
  • Confectioners’ sugar for dusting
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. Set aside.

In a small bowl, using a whisk, lightly beat the egg yolks. Whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.

In the bowl of 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 stir the whites into the batter in two additions.

You can put 1/2 tsp. butter in each well of a filled-pancake pan, but I just melt a bunch of butter and simply use a pastry brush to grease the wells of the pan.  Over medium heat pour 1 eTbs. batter into each well and cook for about 2 minutes, then place 1/2 tsp. of whatever filling you opt for in the center of each pancake.  For these ebelskivers, I used raspberry preserves (as I’ve mentioned before I heart raspberries!) and pretty fresh dulce de leche.  I have also made these in the past using either nutella, hershey kisses, bananas and/or nuts.  Once I added the fillings, I topped each one off with another tbs of batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 wooden skewers or toothpicks, turn the pancakes over and cook them until they are golden and crispy, about 3 minutes more.  Transfer them to a plate.  Repeat these steps with the remaining batter.  When ready to serve, dust with powdered sugar and watch the crowd smile 🙂

VARIATIONS:  Now remember, this batter is extremely versatile so you are not stuck with only sweet options; you can also make savory ebelskivers.  When you make the batter, mix in some finely chopped chives or any other herb you fancy and for the filling you can use either cubed turkey, ham or any kind of cheese you want.  Imagine Chedddar and chive ebelskivers??  YUMMMM is right!  With a little imagination, you can pretty much make anything you want.  Lemon curd and marscapone cheese?  Ooooh.  Apples and cinnamon? Ohhhhh.  Fresh figs and goat cheese?!  Aaaaahhh.  Not a shabby way to start or end your day now is it?  😉


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