Ebelskivers (pronounced able-skeever) are little pancake puffs that yield about two mouthfuls each of delicious, pancake-y, fluffy delightfulness. They are special enough that they require a specific pan—an ebelskiver pan (big surprise there)—just to make them. You can buy such a thing here.
Tis an investment, truly.
The buttermilk and the beaten egg whites in this Ebelskiver recipe make them incredibly airy, light, and moist. Top them off with some warm Brown Butter Cinnamon Syrup, and you’re a goner. I think I ate 52. It’s hard to be sure though, because I went into a food coma soon after. Still recovering.
Start by sifting your flour, sugar, baking soda, and salt together in a large-ish bowl.
Blend together the buttermilk and egg yolks, and add this to the flour mixture. If you don’t have buttermilk, use a tablespoon of white vinegar per cup of milk. I do this all the time, since buttermilk is kind of a commodity around here… Beat this together til it’s smooth.
Set your electric mixer aside and gently fold in the stiff egg whites into the mix. Don’t overdo it, or else all of its body will collapse, and you will end up with pancake thins. This would be tragic.
Heat your ebelskiver pan over medium-low heat and add a bit of oil to each well. On one batch I made, I had a slip of the hand and added a bit more oil than I needed; let’s just say this was NOT a bad thing. Think deep-fried pancakes. Wow.
Pour the ebelskiver batter into the wells, about ¾ of the way full.
Cook over medium-low heat until the tops start to bubble and the edges turn golden. Using a kabob stick or a chopstick, gently flip each ebelskiver and continue to cook until golden brown, and not doughy on the inside.
Serve immediately, with a healthy drizzle of this Brown Butter Cinnamon Syrup, or a topping of your choice.