Home Cooking

Ebelskiver - What I have learned


Home Cooking

Ebelskiver - What I have learned

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?

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