Ebelskivers

By cmcrobb

A Danish speciality, a puffy round pancake. Requires an Ebelskiver cast iron pan.

Ingredients

• Batter:
• 3 eggs
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• cooking oil or shortening
• Apple Mixture:
• 4 apples or blueberries
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1 tablespoon sugar
• 1 tablespoon butter.

Details

Servings 4

Preparation

Step 1

Bring the eggs to room temperature. Seperate yolks and whites.
Apple Mixture:
Peel and core apples. Slice into rounds, then cut the rounds into quarters. Melt butter in a lidded saucepan, stir in apple slices, sprinkle on the sugar and spices, sweat them on a low heat for about 2 minutes. Remove from the burner and keep covered.
Batter:
Beat the egg yolks, add sugar, salt and milk. Sift the dry ingredients and add them to the egg yolk mixture. Beat the egg whites until stiff. Fold them into the batter.
Cooking:
Heat the ebelskiver pan, melt a dab of shortening in each cup and swirl it up the sides. Laddle enough batter into the cups to fill the 2/3 full. Spoon an apple slice gently onto batter. Coat it lightly with more of the batter. Cook them over moderate heat until they crisp a little around the edges and bubble on the surface. Use a thin knife to rotate them over so the other side browns. Serve with maple syrup or sour cream and brown sugar.