HOME > Chowhound > Home Cooking >

Ebelskiver - What I have learned

m
marcia2 Jul 6, 2008 04:56 PM

These are actually yummy and easy.

I bought the Nordic Ware ebelskiver pan. Since the purpose was basically pancakes for my 6 year old, I wasn't inclined to get fancy or involved, at least to start. Most true ebelskiver recipes seem to call for separating the eggs and beating the whites separately and while that's certainly not terribly difficult, I decided to go with a regular pancake batter.

I used the Basic Pancake recipe from Bittman's How to Cook Everything. About 1/2 tsp. of butter in each little hollow worked well. When the butter melted and bubbled, I put in 1 Tbs of pancake batter. They form a skin fairly quickly, but I waited until they had puffed up and were showing bubbles in the top, just like when making regular pancakes, at which point they were also nicely browned on the bottom. I found a 2 handed technique was the easiest for turning them. I used a chopstick to turn them most of the way over and then a fork to get them that last little bit. I don't think there's anything magic about the chopstick/fork combination. I could have used 2 of either, I just found it helpful to have the extra utensil to get them all the way over. They only needed to be flipped once, cook the bottom, then cook the top. By time the 2nd side was browned, they were cooked through perfectly. Slightly crisp on the outside, done, but not overdone inside. Quite yummy.

They were somewhat dense, rather than fluffy, but not in a bad way at all and not too heavy or too dense. My son and I were very happy.

Now that I know how easy they are, I'll probably get a bit more adventurous in future batches, maybe try some jam or other filling, or try one of the traditional recipes, which I assume will produce a lighter, fluffier pancake.

They were quick, easy, delicious and my child is happy. What more could I ask?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. todao RE: marcia2 Jul 7, 2008 01:52 PM

    I have always been curious about Aebleskivers but never tried them. Well, you've convinced my to pick up an Aebleskiver pan and have a go at it.

    1. withalonge RE: marcia2 Jul 7, 2008 08:39 PM

      I grew up eating ebelskivers that my grandma used to make... though, ahem, her "secret" family recipe was krusteaz pancake mix... ha!

      one of the best things I inherited from her was her well-seasoned pan! so without an "authentic" recipe from her... I started experimenting. I have tried quite a few recipes and too have decided that standard pancake batter works just fine for the work vs. reward factor. I like the "light and fluffy buttermilk pancake" batter from the CI, best recipe series. my grandma used to put either raisins or some diced apple (spiced with a little cinnamon & sugar) in the middle of her ebelskivers.... or make them plain and serve them with a little powdered sugar and jam, not sure how authentic that is, but they are good that way... any filling can make them soggy, so fwiw I'd use it sparingly.

      I used to use a chopstick/fork combo to turn them, but then found this bamboo tool that it kind of like a chopstick that has a two-pronged, forked end... I use it to stir scrambled eggs too. It was a gift from my dear MIL, who says she bought it at BB&B... anyway, the forked end is kind of curved, perfect for slipping down the side to the Ebelskiver to flip.

      thanks for posting about this, you've reminded me of happy memories! and made me think I should bust out my pan and make some for my own daughter.
      :)
      megan

      1. chef chicklet RE: marcia2 Jul 7, 2008 09:52 PM

        I too grew up in a town full of Swedes and Danes amd a whole lot of other Scandanavian folk, In fact this town in particular, has an annual Scandanavian festival every year in August. I don't recall, that these little puffs of dough were ever light and fluffy... just really really good.

        And I also recall that they didn't use a fork or chopstick to turn the skiver, they used a crochet hook or a knitting needle loooking thingy.

        1 Reply
        1. re: chef chicklet
          o
          omgfoodilovefood RE: chef chicklet Jan 9, 2013 06:43 PM

          they use a metal knitting needle

        2. n
          nemo RE: marcia2 Jul 7, 2008 10:20 PM

          Found this on YouTube. Looks like a four-turn method which might allow for dropping in some filling. I'll probably never make these but e-mail me a couple dozen and I will be forever in your debt.

          http://www.youtube.com/watch?v=uj2age...

          Oops. Upon a second look, maybe only a three-turn method.

          7 Replies
          1. re: nemo
            JalamaMama RE: nemo Jul 8, 2008 09:35 AM

            Take it from a expert (I worked 3 yrs at Arnes Ableskivers), it is a 3 point turn, and filling them is a waste- enjoy the fluffiness!!

            We used knitting needles, had a hot pan, we oiled the "cups" with a rubberbanded rag dipped in oil- and after 3 turns- thoses babies are ready to be crowned with raspberry jam and powdered sugar.

            I know my daughter loves them- they still dispence them from the window at Arnes in Solvang- a bargin at 3 for $3.50!!!!

            1. re: JalamaMama
              chef chicklet RE: JalamaMama Jul 8, 2008 06:34 PM

              That is exactly how we had them served, the raspberry jam was to die for!

              1. re: JalamaMama
                m
                marcia2 RE: JalamaMama Jul 10, 2008 05:44 AM

                Thanks for the YouTube link! I'm sure that's far more authentic than my method, but I suspect it needs the authentic recipe to make it work. I'll experiment, but I'm guessing the regular pancake batter is too thick for the 3 turns. I'll have to give the real technique and recipe a try.

                1. re: JalamaMama
                  o
                  omgfoodilovefood RE: JalamaMama Jan 9, 2013 06:42 PM

                  i got ebilskiver inn solvang too:)

                2. re: nemo
                  todao RE: nemo Jul 8, 2008 02:29 PM

                  Hey, thanks for the link nemo - that video probably saved me a lot of frustration for my first (any day now) shot at this Aebleskivers thing.

                  1. re: todao
                    n
                    neilfox RE: todao Oct 4, 2009 06:09 AM

                    HI all, Made our first batch yesterday and filled them with homemade apple filling. I did the separation and beating of the egg whites and liked the fluffiness. We also liked the filling rather than just topping with jam. Next time we will use homemade whole-wheat batter ratter than the pre-packaged mix. We will also experiment with various fillings. We look forward to the new culinary delight.

                    1. re: neilfox
                      r
                      Rose01 RE: neilfox Jul 4, 2011 07:58 AM

                      Happy to say i tried it with whole wheat flour and it was fine. Fluffy? I guess. Used fluffed egg whites. Not much difference between the regular flour. I saw a recipe using cake flour. Maybe try that one next time. Still, this is an occasional treat. Like waffles, and pizzelles.

                3. m
                  mackhound RE: marcia2 Jan 9, 2013 09:58 PM

                  Two suggestions. First, go ahead and beat the egg whites and then fold into the batter. I think it makes a difference. Second, I have just one word for you: NUTELLA!!! Nothing better than taking a bite and getting that hot, goey, yumminess inside.

                  1. g
                    grizzbar RE: marcia2 Jul 29, 2013 06:05 AM

                    I am of Danish/Norweigian descent and Aebleskiver and Plattar go way back with me... The three turn method is the way to go! These puppies have got to be as perfectly round as possibly or they just don't make it in my book. The William/Sonoma Ebelskiver cookbook has the method all wrong because the pancakes come out looking more like charcoal brickettes! I am told in Norwy they are called Munks when made like this, but I dunno... For those of you who do not want to separate eggs I have come up with an alternative recipe that I use in the field when making Aebleskivers for the Home Brewing Club I am the Burgermeister for. I use whole eggs and the liquid is cultured buttermilk. Add about 1/8 teaspoon of baking soda to your dry ingredients, combine the wet with the dry until just mixed and cover with a towel. Let the batter stand for 10 minutes and see how much it puffs up before cooking! They come out just as light and fluffy as the recipes having separated eggs with a whole lot less hassle, and they taste really great! Also, I have stuffed this batter with blueberries, apples, chocolate chips - you name it - and it always comes out set up in the middle! BTW - Plattar are Swedish pancakes cooked in a similar cast iron pan as Aebleskivers, only the wells are very shallow and batter is more like a crepe, (i.e. they have a metric ton of butter!) ENJOY! From Peter Sheppard one of The Aebelskiver Brothers, "Scandinavian Brunch Specialists!"

                    Show Hidden Posts