Recipe Index

Ingredients

• 3 egg whites
• 2 ½ cup all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup butter (melted)
• 3 egg yolks
• 2 ¼ cup buttermilk
• Additional melted butter for greasing the aebleskiver pan.

Method

1. Beat the egg whites in a medium bowl with a hand mixer until they stand in stiff peaks, and set that bowl aside.
2. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl, then whisk in the melted butter, the egg yolks and the buttermilk until the ebelskiver batter is just combined.
3. Fold the stiff egg whites gently through the batter until the mixture comes together.
4. Heat the ebelskiver pan over medium heat, brush each of its cups with melted butter, and fill each cup nearly full with about 2 tablespoons of batter.
5. When the ebelskivers begin to bubble at their edges, turn each one halfway over with a wooden skewer or fork so the raw batter slides into the cup to cook, then turn them once more to complete each ball.
6. Keep rotating the spherical pancakes in their cups until they are evenly golden brown and cooked all the way through.
7. Lift the finished ebelskivers from the pan and serve them fresh and hot.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data