Ingredients
- 2 eggs
- 1/2 qt. buttermilk
- 1/4 c. oil
- 2 c. flour
- 1 tsp. soda
- 1/2 tsp. salt
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- Ingredients
- 3 cups of flour
- 3 eggs
- 3 cups buttermilk
- 1 tsp salt
- 2 tbsp sugar
- 1 1/2 tsp soda
- dash nutmeg
- Preparation
- Mix and pour into ebelskiver pan. Turn with toothpick. Serve with butter, cinnamon sugar, jam, etc.
Preparation
Step 1
for unfilled
Beat egg yolks and add buttermilk and oil. Sift dry ingredients into liquid mixture. Beat egg whites and fold into batter. Cook on burner in a greased Ebelskiver pan. Fill each section with 1 heaping tablespoon of batter. Turn with fork or a knitting needle. Serve with hot syrup.
For filled
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, place 1/2 teaspoon jam in the center of the batter, and top with another 1 Tbs. of batter. Do NOT use more batter.
Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and jam. Dust the pancakes with confectioners sugar and serve warm.