When my Dad brings up past stories of when him an my Mom were married there’s one that seems to come up most often. It’s about ebleskivers/apple skivers. He couldn’t quite remember what they were called exactly but he could remember that they were delicious. He always says “You need to ask your Mom about apple skivers”. I’d ask what they were and he could never really explain them… at all. His story was about how they went to some fair in Iowa where some old ladies were making ebleskivers and my Mom was like, I can make those. So she bought a couple ebleskiver pans from the ladies and the rest is history. So finally one day I asked my Mom about them. She went downstairs into the storage room and after a bit of digging she pulled out her ebleskiver pan from years ago. The same one she used to make them for my Dad back in the day. She handed it to me and said “Go for it!”.
When I arrived back home it took me a few times to get them right but once I did they were simple. So get yourself an ebleskiver pan and get to work. They’re a fun way to make sweet round pancakes or even savory cornbread jalepeno cheese filled balls. Kids love them and the just look so neat.
Simple batter, although the more popular (maybe more traditional) version calls for separating the eggs and whipping the whites. Google ebleskiver recipes and you’ll find tons to choose from. Like I said before there are even interesting savory versions.
I didn’t use enough butter the first time and everything stuck. Make beautiful little pools of butter if you want to be successful the first time.
The flipping technique takes a second to figure out but it’s like ridding a bike once you figure it out. I embedded a video below to help.
On a side note I’ve been trying to take one of these blown out background photos for awhile now and our new place has a perfect window to make this happen. Supper happy with this new light source for taking photos.
Ebleskivers
Recipe swiped from MyRecipes.com, it was the first one I found that didn’t require separating the eggs, whipping the whites, folding and all that other nonsense when your starving your butt off.
- Ingredients
- 1 1/4 c. all-purpose flour
- 3 t. sugar (I used unrefined organic brown sugar, use something to replace the white granulated if you can, its bad for ya.)
- 2 3/4 t. baking powder (aluminum free also!)
- 1/2 t. sea salt
- 1/2 t. cinnamon or cardamom (we used cinnamon)
- 1 large egg
- 1 c. milk
- 2 T. butter, melted
- extra butter for pan
- maple syrup
- preserves, strawberry or whatever (optional)
- confectioners sugar (optional)
- Preparation
Combine dry ingredients, combine wet ingredients then mix together gently until incorporated. Some lumps are just perfect, set aside
Heat your ebleskiver pan on the stove top over a medium to medium-high heat. When the pan gets warm enough, grab a stick of butter and rub it around in each pocket melting and coating leaving a little pool of butter in each pit, as shown above. As the pan gets hotter the butter will start to sizzle, that’s when your ready to scoop or pour about two tablespoons of the batter into the each pocket (almost full but not completely). Cook for about 30 seconds until a crust forms on the bottom. You will know this by using a wooden skewer (or the traditional knitting needle) to poke down center-bottom of dough and pull to one side. Pull up just a little and move on to the next one going in the order you poured the batter. Then return to first one and pull up half way where its like a 90 degree angle. As you do each pull/turn/flip the batter will pour out and fill in the bottom and cook. The third and final turn will flip the ebleskiver to form a ball. Let the insides cook for a few more seconds. Poke a clean skewer all the way through and if it pulls out clean its cooked all the way. You can break open a bit and fill with some jelly then close and top with powdered sugar. Serve hot!
Below is a video which will do a way better job of visually explaining the three turn flipping process of an ebleskiver.
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