I'm thinking of buying the Nordic Ware Ebelskiver pan. I did a quick Google for ebelskiver recipes and the few I looked at say to whip the egg whites separately and then fold into other ingredients. Now, whipping egg whites is not the world's most burdensome activity, but this does make them a bit more involved than a basic pancake batter. Amazon reviews for the pan seemed to suggest that regular old pancake batter worked out fine, but I wanted to check in with the Chowhounds. Can I just mix up some pancake batter and make yummy little ebelskivers?
Actually, I've never had an ebelskiver, they just sound good and my 6 year old has seen commercials on TV and is all hot and bothered about the little round pancakes you turn over in the pan. Are they so much better than regular pancakes that it's worth bringing this basically single use pan into my kitchen?
IMO, there is nothing more entertaining in the cooking experience than making Ebelskivers, Aebelskivers, or however you'd like to spell it. The batter isn't a big scientific mystery. You can use a good pancake batter or some of the special batter recipes (even mixes) and with a pair of knitting needles and a little practice you'll be amazed at how confident you'll become making these delightful confectionary delights. Beating the egg whites will help make the baking powder leavened batter somewhat lighter, but don't overlook other types of batter. Donut batters work well, especially batters with high egg content like Crullers.
I have two (maybe three) Aebelskiver pans. I insist on cast iron; I find cast iron holds a more even level of heat and cleans easier than some of the other types.
Take a look at these links:
I grew up in Solvang, and made aebleskivers for yrs at Arnes Aebleskivers.
I know nothing about the batter, as we always used packaged mix that only required water/liquid.
The way to make the "puffs" round is to pour batter into oiled HOT pan, let a "skin" form, the you turn it on its side, let a "skin" form and then turn it again- but this time rotate it abit, and then a final time to fill in the hole left by the turns. The commercial makes it look like all you do is flip them/turn them over and they puff- WRONG.
They are simple and easy to make, you just need mix, a HOT pan and spray pam/oil, and a metal kniting needel!
In Solvang, we never stuffed them (if I was to stuff them, it would be before the last turn- to let the inside cook enough). Powdered sugar and raspberry jam were the only toppings. I take that back- soft serve ice cream was also served.
Once you get the hang of it, they are easy and kids really do love them. Godd Luck!
My great grandmother passed on the recipe that my family has been using for years. My grandmother used to make them when I was young and then my brother purchased two pans for our mom and she never used them. Fortunately I wound up with them. The recipe is very easy to make and cooking them is just time consuming, but very worth it.
My great grandmother was Danish so I suppose this would probably be pretty authentic.
JalamaMama, are you talking about how to make them in a flat pan? I used the pan with the dips, that looks like an egg poaching pan, and they did come out puffy and round just by flipping them with a chopstick. I did fold in egg whites, but I don't know why you couldn't use regular pancake batter if you didn't mind them denser.
It's been about 30 years since I bought/used my ebelskiver pan and I have no recollection of what possessed me to get one, but there were recipes on the box that did not require beaten egg-whites. I recently saw an online recipe - where? - try googling hoddeok - for pancakes with a filling of nuts, cinnamon, and brown sugar. Heven't tried it yet. There is yeast in the batter, but no kneading. You make a flat circle, fold it into a filled half-moon, then pan-fry till brown. Surely other fillings would work, too. Maybe you could try this and see if it assuages your kidlet's craving!
Oh man, they are a pain in the arse to make( I use a thin knitting needle), but oh so tasty. I've never used a pancake mix( I use a recipe I dug up on google using the whipped egg whites). I figured if you're going to all the trouble to make them, they might as well taste as great as they can. I know Williams Sonoma has a few recipes on their site( theirs are stuffed with fruit). They look amazing whenever I get their catalouge.
I do have the nordicware pan. I have a pic somewhere on my foodblog