I try to keep my stories short because I personally just want to get to the recipe and see the list of ingredients. But this one needs a little explaining, so bear with me for just a minute. 🙂
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This recipe does require a special pan, but if you’re creative at all you’ll come up with tons of variations on how to make these Danish treats. This is an Ebelskiver Pan
Now I may not be the foremost expert on Danish food but I do know how good their Ebelskivers are! Ebelskivers are traditionally served as a dessert because they are pretty sweet. Think pancake, but better. Better because they are little round popper-shaped pancakes filled with your favorite jam, chocolate or fruit and they can be handheld. I love dunking them in maple syrup! Kids especially, love Ebelskivers! You could even fill these treats with a little PB&J.
I’ve also found you can turn these two-bite goodies into something savory by changing up the batter and filling. Over the years I’ve experimented by filling them with cheese and pepperoni then dunking them in warm marinara, ham and cheese is also a yummy pairing then dunk in a little spicy mustard.
A few other fillings to get you started:
– Mix cream cheese with powder sugar and fresh strawberry pieces
– Nutella and Strawberries
– Half of a raspberry and a mini chocolate chip
– Lemon cream cheese and blueberries
– Bacon and Cheese
There is truly no limit (other than your imagination) to the number of flavor combinations you could make.
You can definitely make your own batter, which I’ve done but honestly, you can use your favorite pancake or cornbread mix and they really do taste just as good. I personally like using Trader Joe’s Buttermilk Pancake Mix. Since I used a store-bought pancake mix I’ll focus on those ingredients here.
- 1 + 3/4 Cup Pancake Mix
- 1 Cup water
- 1 Egg
- 2 Tablespoons of your favorite jam or jelly
- About 2 tablespoons of butter divided or non-stick cooking spray to ensure the batter doesn’t stick.
- Powder Sugar – optional for garnish
- maple syrup
- Place the first 3 ingredients in a bowl and mix/stir or whisk until all the lumps are gone. I like to mix everything in a bowl or measuring cup that has a little spout, this makes it a little easier to pour into the pan
- Here’s where it gets slightly tricky. It’s not difficult but the next part takes a little practice. (Note – even if they don’t look perfect they will still taste great)
- Heat Eelskiver pan on medium heat. Place a tiny pad of butter in each divot or spray with non-stick spray (your choice, either one works just as well).
- Once the pan is hot, pour in the batter not quite to the top of each well. With a small spoon place a tiny bit of jam in each, right in the middle of the batter (see pix). Then cover the jam with a tad more batter. Let batter cook until the edges start to pull away from the side and the center is all bubbly. (see pix). About 3 minutes. Note – if the bottoms are burning before the top is bubbly, adjust the heat to a lower setting.
- Using chop sticks (or something similar) quickly flip the ebelskiver all the way over. Don’t worry if the batter runs out a little, just keep flipping, it will all even out once it cooks. If you’d like, they do make a special turning tool I call“flippers”. But you can really use anything you’d like just make sure it doesn’t scratch your non-stick skillet.
- Once the second side is cooked and slightly browned, about 2 minutes, place on a plate and sprinkle with powder sugar. I like to warm up ramekins of syrup for dunking. Serve immediately as these are best eaten hot!