With a cup of coffee and some jam (purists say raspberry -- but ours was blueberry which was good -- but perhaps not as good as the raspberry.)
The jam is spooned over the top and you must eat them while they are hot -- fresh out of the little ebelskiver pan that produces the round pancakes.
Two are definitely not enough. I must say that husband Jim and I ate almost all of the plate of ebelskivers as we chatted and watched the birds as they ate their breakfast and sipped cup after cup of coffee.
I'm not a proficient ebelskiver maker (for I'm German and not Danish) but I did enjoy giving a class in fixing ebelskivers last Saturday at the newest store in our town on the prairie -- Life + Style.
Turnout was so good that I'm giving a second class in March for there were more that wanted to attend than the seating allowed.
If you've not made ebelskivers, they are a fun breakfast treat. And if you get a pan, I would suggest getting the one that is cast iron -- for it produces beautiful ebelskivers. And don't think making them in that funny pan with the round indentions is daunting, for it isn't -- they truly are a snap to make!
I used a recipe from Williams-Sonoma. It turns out great ebelskivers.
2 cups flour
1 t. baking powder
1/3 t. salt
1 T. sugar
4 eggs, separated
2 cups milk
4 T. unsalted butter, melted and at room temperature
Unsalted butter for buttering the pan
In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 4 T. of melted butter (cooled to room temperature.) Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer, beat the egg whites on high speed until stiff but not dry peaks form, about 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
Put 1/4 t. butter in each well of the ebelskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 T. of batter into each well.
Cook until the bottoms are golden brown and crispy; 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer to a plate. Repeat with the remaining batter. Sprinkle with powdered sugar and serve immediately with jam.
Yum! I think I must come to your house for breakfast (lunch and dinner too). Don't worry about sending me your address. I'll just follow my nose! Would love to know more about the classes since I used to teach cooking classes.
Your breakfast looks wonderful! What a great store you have! I am new to your blog and would love to know more about your store. I enjoy
reading your posts.
It's not my store -- I just taught a class there. But it does belong to friends of mine. It opened just before Thanksgiving.
They sure are pretty little things!
These look so delicious, and my husband would probably agree about raspberry being the best, but blueberry is always tasty too. I LOVE the blue table setting, I took a lot of time to study it!
They're delicious, alright! Your recipe is very much like the one that I've made for years and years, except mine calls for a little applesauce inside each aebelskiver. Seriously yummy!
I, too teach cooking classes and my family LOVES ebelskivers. It may not be absolutely traditional, but I usually "fill" them as Pondside does. Either way, they're delicious and your post is, as always, wonderful! Thanks, Martha
I wish you make a video of ourself and teach us..I've not mastered it yet!! The pan:) Good for you!
Looks good, Martha. I was fine reading along until the part about separating the eggs. Perhaps, I'm too lazy to make these!
They sound a lot like pancakes, quite a bit of time to make individually and no time at all to devour!!
Did Oliver get one..?
This sounds wonderful! I will definately have to try this! Thanks so much for sharing:).
The breakfast looks good but it is the pretty dishes that I love!
Those looks so yummy. I haven't had breakfast yet.
They look wonderful! I shouldn't have read your blog before breakfast as now I'm starving!
oh my does that look and sound divine! wish I lived closer to attend your classes. love your home and pics and Oliver!!
thanks for visiting...
These look perfect, Martha. It was such fun to hear about the class you conducted. I'll bet you were great. Have a wonderful day. Mary
I wish this Dane could have joined you for breakfast ;)
I love my aebleskiver pan and those cute little puffs are so much fun to make!
thanks for coming by to say hello. Nice to meet you. Oh these pancakes look devine. Thank you for sharing.
What a pretty blog you have. I'm now very hungry after seeing the chicken salad and now these ebelskivers!
I received the cast iron pan as gift from my daughter at Christmas , I have yet to use it, after reading your blog, I will definitely try some today. Thanks for the recipe.
I love the ebelskivers, I just noticed you were at my blog yesterday and Today before I read this entry of yours I made those tasty pancakes for my husband and his brother.Looks like there are many different recipes for these. Thank you for visiting my blog and leaving a note about the geese.. I think we have some common interests.
Have a good weekend.
Yum, those look delicious. laurie
Yay Martha! I have the pan -- an old family one -- and now I have the recipe!
Hmm... I'm thinking lingonberry preserves would be mighty tasty on these little darlings.
And what fun to teach a class in this! How exciting.
PS GORGEOUS blue plates. :-)
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