The first few times I saw this pan at Williams-Sonoma I had to stop and check it out. At first glance I thought you might use it to cook eggs - now that I think about it, I might have to try that out. But it is actually an ebelskiver pan. Ebelskivers are filled pancakes that are native to Denmark. Fillings can range from fruit, to chocolate to jam or cheese.
My boyfriend, Chad, and I were tempted to buy it on several occasions, but the sticker price of $40 and uncertainty of how to use it kept us from buying. That is, until it went on a one-day sale for $20, which was cheap enough for us to take the dive without feeling too much buyers’ remorse.
We’ve only gone so far as to make these for breakfast, and they are absolutely delicious. I’ve loved coming up with different ideas of what to fill them with. So far my favorites are strawberry jelly, Nutella (duh) and apple pie filling.
Ebelskiver Filled Pancakes
Recipe adapted from 2 Stews
This recipe makes about four pans, or 28 Ebelskivers
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon sugar
2 eggs, separated
1 cup milk
2 tablespoons unsalted butter, melted and at room temperature
butter for greasing the pan
Fillings: jelly/jam, Nutella, berries, bananas, peanut butter, chocolate chips, pie filling
1. Melt your butter, set aside to cool to room temperature.
2. In a bowl, whisk flour, baking powder, salt and sugar. In another bowl, whisk egg yolks, milk and melted butter. It is important for the melted butter to be room temperature otherwise it will lump together when it hits the cold milk and egg mixture. (I realized this the hard way.)
3. Combine the wet mixture with the dry mixture.
4. In a separate bowl, use a hand mixer to beat egg whites until stiff peaks form. Pour egg whites into the other mixture and gently fold in to combine.
5. Heat ebelskiver pan on medium heat. Brush melted butter or drop a small piece in each well.
6. Fill each well halfway with batter. Then put roughly a half tablespoon of your desired filling into each well and fill the rest of the well with batter. I’ve found it easier to have two sets of hands to do this. If you’re cooking alone, you could fill the wells all the way with batter and then drop in your filling to save time and mess.
7. When you can see the batter start to cook and pull away from the sides of the well, it’s time to flip the ebelskiver. They sell a tool to do this for about $20, but I bought a pack of bamboo skewers for a couple bucks that work fine.
8. To flip, loosen the sides of the ebelskiver then position a skewer on each side. Nudge the ebelskiver on one side toward the bottom of the pan, and once you feel you can flip it, use the skewers to help you in one motion. Some instructions call for a two-turn method, but we found the best results doing just one flip. This is a pretty good video showing how to flip.
9. Cook the other side of the ebelskivers until golden brown, about another two minutes. Once cooked, transfer to a plate and continue with another pan!
10. Garnish with your choice of whipped cream, powdered sugar, maple syrup or just naked, and enjoy!