An ebelskiver to some is a “Danish pancake” (since they are a tradition in Denmark) and to others, they are “pancakes puffs.” Add apples for breakfast or dessert in the fall.
- 1 1/2 cups unbleached flour
- 1/4 cup flax meal
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 2 tablespoons of your favorite sweetener (I used honey, although other sweeteners may require more or less depending on your sweet tooth)
- 1 teaspoon vanilla
- 2 eggs, beaten (I haven’t tried alternative egg versions, but from what I’ve read, flax and chia eggs seem to have success in similar pancake recipes)
- 2 cups nut milk (I used almond milk, although other alternatives should work just as well)
- 3 tablespoons cooking oil (I used olive oil, but I don’t notice any olive flavor in the recipe)
Filling (or use another filling of your choice)
- 2 apples chopped (Choose a variety you would use in your favorite apple pie recipe. Sometimes, it’s nice to use a combination of a different varieties for different flavors.)
- splash of lemon
- 2 teaspoons cinnamon
- Coconut oil (for lathering ebelskiver pan)
- Sucanat powder (for dusting the final product)
- Mix dry ingredients together, set aside.
- Cut apple into small chunks or use food chopper/processor to save time. Add a splash of lemon to apples and stir (to prevent browning).
- Add cinnamon to apple mixture (I know, I know, this means, we are browning the apples anyway, but it just looks prettier when they aren’t completely brown), and set side
- Add wet ingredients to dry mixture. Stir, but do not over stir (batter will be lumpy similar to pancake batter). Pour batter into a small pitcher for ease of pouring into ebelskiver pan (optional)
- Heat stove top to medium. Using basting brush, saturate the indents of the ebelskiver pan with coconut oil and pour batter halfway into each crater of the ebelskiver pan.
- Add a dollop of the apple filling on top of the batter of each crater on the pan (or other filling of your choice) and pour batter to cover apple filling onto each crater.
- When the ebelskivers begin to bubble, flip them completely over using two wooden skewers (or anything similar that won’t scratch or melt).
- After about a minute or two, remove ebelskivers from the pan when they are a light brown/golden color. Feel free to add additional sweetener to the final product, if you need that extra kick.
- Allow to cool for a couple minutes before serving.
- Store in refrigerator.
Heat toaster oven to 375 degrees for 5-7 minutes.
Allow to cool for a couple minutes before serving.
This recipe can be customized to all tastes. Experiment and find a filling you enjoy best!
Nutritional Information: Calories: 66 Fat: 2.3g Carbs: 9.7g Protein: 1.9g Note: Nutritional Information is for 1 ebleskiver
- Serving Size: 4 Ebelskivers