There are so many possibilities and flavor combinations to be enjoyed when making ebelskivers. Having several basic batters to work with will reward both sweet and savory treats. Initially, my idea of ebelskivers were that of a breakfast type food…in the categories of brunch and morning fare like pancakes, waffles, and French toast/Pain perdu. Until I had the pleasure of adding the Kevin Crafts Ebelskiver cookbook to my library, I hadn’t even considered the creativeness and possibilities that these Danish pancakes could have.
I’ve modified the Streusel-Topped Ebelskivers from Kevin Craft’s cookbook by adding cinnamon to the batter and adding slices of banana between the delicate crunch, sugary-pecan streusel and the pancake batter. Choose to include or not to include the slice of banana that is wedged between the tasty-textured topping and bread part…it’s reminiscent of a banana fritter or delicious maruya. If you like bananas…give it a try with the bananas on some of the pancakes – I don’t think you’ll be disappointed. It’s a sweet, tasty surprise that you’ll be anxiously wanting to grab another ebelskiver to enjoy its flavors and texture.
E-b-e-l-s-k-i-v-e-r-s…addicting when made well with good flavors. My Hubbs may have appropriately coined it as “Evilskivers.”
If you haven’t tried your hand at ebelskivers before, I encourage you to give them a try and not get discouraged. It may take some practice, practicularly depending on the batter you’re using. Be patient – you will perfect it. Last year I featured a Pumpkin Pie Ebelskiver from the same book by Kevin Crafts. I added a list of Teenie Notes to that post. The Pumpkin Pie Ebelskiver, while delicious and worth it in it’s own right, especially if you like pumpkin pie – is an example of a more advanced ebelskiver practitioner because the batter is a bit more challenging to work with, but so worth it!
This is the kind of dish that memories are made of – either by your serving it to loved ones and/or their helping you in the kitchen with its deliciousness.
Related TC Ebelskiver Features:
- Ebelskiver pans are sometimes a seasonal find. I have found them available at Williams Sonoma, Bed, Bath & Beyond, and Amazon.com. Some pans are made specifically for gas or electric stoves, but most of the newer ones are more flexible and can be used on either.
- There are special turning tools available, but bamboo skewers do the job just as well by using either the sharp or blunt end.
- I originally purchased the Ebelskiver book from Williams Sonoma when it was an exclusive publication for their retail only. It has since been re-released and can be found on Amazon.com
- Ebelskiver Pan
- Two bamboo skewers or ebelskiver turning tools
Makes 20 – 21 Ebelskivers
1/4 cup pecans, toasted & coarsely chopped
1/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted and slightly warm
1 banana, ripe, firm and sliced 1/4-inch thick
1 tablespoon unsalted butter, melted and slightly warm
Powdered or Confectioner’s sugar for dusting (optional)
In a small bowl, stir together the flour, brown sugar, cinnamon, melted butter and pecans. The streusel mixture will have a crumbly texture.
1 cup all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, separated
1 cup low-fat milk
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
Assemble the Streusel Topping first.
In a large mixing bowl, whisk the flour, sugar, baking powder and salt. In a smaller bowl, whisk the egg yolks. Add the milk, butter and vanilla to the eggs. Add the egg/milk mixture to the flour and blend until well combined.
In another bowl, beat the egg whites until stiff and peaks form. Use a rubber spatula to fold 1/3 of the egg whites into the batter. Add remaining egg whites until no white streaks are visible. Use the batter immediately.
Preheat oven to 200 degrees.
Brush wells of ebelskiver pan with melted butter and place over medium heat burner. When the butter starts to bubble, work quickly by spooning 1 teaspoon of streusel into each well, topped with a slice of banana. Using a large cookie scoop, scoop about 2 tablespoons of batter into each well – on top of the streusel and banana slice.
Cook until the bottoms of the ebelskivers are a golden brown and crisp, about 4-6 minutes. Using two skewers, turn the pancakes. Using the sharper edge of the skewer, test if it’s ready to be turned by gently nudging with one end of a skewer. It should slightly give, which is usually a good indication that it’s ready to be turned. Cook the other side for about another 3-4 minutes.
While working the rest of the batter, place cooked ebelskivers on a oven-proof platter or baking pan and keep warm in the preheated 200 degree oven.
Optionally dust with powdered/confectioner’s sugar and serve on a platter immediately.
Leftovers can be stored in an airtight container in the refrigerator for about two days. Warm up leftover ebelskivers to enjoy later as a snack or breakfast treat for the next day (Note: texture will not be like the day it was made).