19.5.15

Ebelskivers


Growing up we would BEG my mom to make us Ebelskivers whenever we got the chance. I'm not sure how she came to start making them, but I'm sure glad she did! We're a big breakfast family. My mom would make us breakfast every single morning growing up! And I loved it! So when you find that I'm constantly wanting to make you breakfast, don't be surprised. It's also the reason that when I got an Ebelskiver pan for my wedding I FREAKED out. I used to have a pan but left it one of my old apartments (ugh). Anyway, we've made them like 3 times in the last two weeks, and I've had a few people ask about them, so I thought I'd share the recipe with you. The recipe comes from a book I got with my pan called "The Great Breakfast Book" and boy is it great!

If you have a pan, they're VERY easy to make. It takes basic ingredients that you'll probably have around your house. You may have to pick up some Buttermilk, or you can make your own with Milk and Vinegar. I know, I know, that sounds SUPER gross. But trust me, it works. I'm not sure what the ratio is, but if you're reading this that means you have the internet, and you can look it up! :)







Quick shoutout to my friend Nellie for helping me take pictures of these puppies for this post (you wouldn't believe how hard it is to work a camera with syrup all over your hands!) and for eating about 100 of them with me!

Ingredients:

3 large eggs, separated
2 Tablespoons sugar
1/2 teaspoon salt
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk, shaken
2 Tablespoons butter, softened or melted (for the pan)

Directions:

1. Beat egg yolks with sugar and salt.
2. In a separate bowl, whisk together the flour, baking powder and baking soda.
3. Add dry ingredients to the yolk mixture alternating with the buttermilk.
4. In separate bowl, beat egg whites until stiff peaks form (pictured above). Gently fold egg whites into the batter with spatula.
5. Heat ebelskiver pan over medium heat until hot enough that water will sizzle when sprinkled over the pan.
6. Brush pan with a little butter (butter should bubble/sizzle). Fill each cup 2/3 full of batter. If you're filling them with something like Nutella (our favorite!) then fill it 1/4, put the filling in, then pour in more batter till it's 2/3 full)
7. After 3-5 minutes, they should be ready to turn. Use a skewer or a toothpick to turn them over. Cook for another 2-3 minutes until browned on all sides.

We like them best topped with almond butter, powdered sugar, and syrup. We also love them filled with Nutella! If you try making these, let me know! I would love to know how it works for you. Also, if you find anything really yummy to top them or fill them with tell me! I'm always looking to try new delicious variations. Enjoy!

2 comments:

  1. Try putting cookie butter/Biscoff spread inside. Sooo good!

    ReplyDelete
  2. yummm! I bet they'd be delicious with nutella too!

    ReplyDelete