Danish Ebelskiver

I grew up eating these amazing, wonderful little morsels of goodness.  They are becoming more popular now, but back then, it was rare when I would find someone who knew what they were.  I welcomed by stepmom into the family with open arms when I found out she had a family recipe for ebelskivers, too!  This recipe is a compilation of the two.  My little foodie didn’t want to try them this weekend (she wanted crepes instead), but once she did, she ate her weight worth!  You can fill these with jam, small pieces of fresh fruit, ham or bacon, or (gasp!) a small dollop of nutella (it JUSt got interesting), or just eat them plain with syrup or dusted with powder sugar.  Once you make them, they just might become a breakfast staple in your home!



1 cup milk
1 cup flour
3 eggs, separated
2 tsp sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda


In a small bowl, sift together flour, baking powder and baking soda.  I simply do this with a fork once all ingredients are in a small bowl.  In a separate bowl, beat the egg whites to form stiff peaks.  In yet another bowl, beat yolks, sugar, salt, and milk.  Slowly add sifted drying ingredients.Gently fold in beaten egg whites.

Heat ebelskiver pan to medium.  Add a tiny amount of butter to each cup, when it sizzles, the pan is hot enough.  Fill each cup about half full (if adding fruit, jam, bacon, etc., to the batter, you’ll need a small dollop more to cover the addition).  When the batter is pulling away from the pan, use a spoon to turn them over, they should be a golden brown.  Serve while hot!

Serves 4

Prep time: 15 minutes; To use all of the batter: 15 minutes


*Serves4 Original Recipe

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