aebelskiver/ebelskiver recipes

Growing up, our family lived out-of-state from the rest of the extended family of my father and mother.  Most vacations were spent traveling to spend time with them.  We had many fun sleep-overs waiting for the local Easter Egg Hunt, 4th of July Parade and any other excuse we could find to be together as cousins.

My Aunts were very gracious to let us stay, they were all wonderful hostesses.  If we were lucky enough to stay at Aunt Diane’s, breakfast was extra special: ebelskivers.  I remember watching her, facinated, filling the hole-filled pan with the puffy, golden pancakes, that she would roll in cinnamon and sugar before we ate their yummy goodness.  Over the years they’ve remained the most charming breakfast in my memory.

Recently, I’ve shared this yummy secret with our family…and I’m happy to say that it is now their favorite breakfast and that they too, find ebelskivers intriguing.  🙂

whole wheat ebelskivers

2 eggs
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk (we’ve used raw and almond)
1 cup greek yogurt
4 tbs softened butter
1-2 tbs butter or coconut oil (for greasing pan)
raw sugar (ground) & cinnamon for dusting

  1. combine ingredients except butter for greasing pan and cinnamon & sugar
  2. warm ebelskiver pan at medium heat on stove
  3. put a very small bit of butter in each hole (maybe a 16th or so of a tablespoon…seriously you don’t need much)
  4. pour dough in holes (3/4 full)
  5. allow to cook for a few minutes, or until tops are nearly done…bubbling, turn and cook another minute. (use a skewer or something similar to turn them…you can also tell if they are done when skewer or metal fork comes out clean when turning).
  6. roll ebelskivers in cinnamon & sugar and serve.
makes 6 or seven batches of 7  (42-49 ebelskivers)
*****
soaked sourdough ebelskivers

1 cup sourdough starter
2 cups lukewarm filtered water
1- 1 1/2 cups yogurt
2 eggs
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp baking powder
1/2 tsp salt
4 tbs melted butter
1-2 tbs butter or coconut oil (for greasing pan)
favorite toppings: cinnamon & sugar, jam, preserves, yogurt, banana butter, etc.)

  1. In a medium-large bowl, combine sourdough starter, oats, and whole wheat flour, water, and yogurt.  Soak covered, for 8-12 hours.
  2. Beat eggs and add them to the dough.  Fold in remaining ingredients: baking soda, salt, and melted butter.
  3. Cook like above and serve with your favorite toppings.
serves 6-8
*****

traditional buttermilk ebelskivers
2 egg whites
2 cups flour
2 tsp baking powder
1 tbs sugar
1/2 tsp salt
1/2 tsp baking soda
4 tbs melted butter
2 cups buttermilk
1 cup oil or melted butter (for pan)

Follow same directions as above.

You can also drop a small dollop of cream cheese, applesauce, preserves, etc. before turning.  We’ve tried the cream cheese and really enjoyed it.  The kiddos also enjoy them plain (without dusting), dipped in maple syrup.
Other than the ebelskivers, we’ve made poached egss in the pan, though I’m told you can make mini omelets, muffins, corn fritters…so very many things.  We’re definitely going to purchase another pan so we can do more at a time…maybe even do omelets in one while baking ebelskivers in the other…:)
Hooray for another breakfast success!  Have a breakfast success to share?  I’m looking to have 7 so we can have an official menu like the designer’s mom had…maybe I wouldn’t have to strain my brain so early in the day! xo ~ katrina

8 thoughts on “aebelskiver/ebelskiver recipes

  1. We love these!! We have two pans and make them often. The kids love it when their dad sticks little pieces of fruit in the middle. We dip them in homemade jam or powdered sugar. It is one of our favorite Sunday morning breadfasts!! Did you know that you can make dinner ones too?? There are cheese ones and chicken ones. They are all totally amazing.

    • Oooo oo 😉 thx so much for the tip Patty Ann! What a wonderful idea to make dinner-skivers…and dipping into the jam sounds much easier than putting it in the middle of each one. 🙂 xo

    • 🙂 thx so much Sophie, i’m loving reading about your nut milk, pulp and creative vegan recipes too!

    • you bet! we’ve also made a sourdough version (use 1 cup sourdough starter in place of 1 cup of flour). enjoy!

    • Hi Chris, I’ve been using hard wheat, though I don’t see why soft wouldn’t work. Let me know. 🙂

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