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.