We got Jas’ parent’s old cast iron ebelskiver pan for Christmas. [I know it’s supposed to be spelled ‘ebleskiver’, but more people spell it as ebelskiver these days.] It’s the first cast iron item we have in our kitchen, and it surely won’t be the last. I love cast iron – if only it weren’t so heavy! Ebelskivers (or æbleskiver) are Danish pancakes that are spherical. They traditionally had apples stuffed in them (reminding you of takoyaki yet?), but that is uncommon now. One can also cover it in powdered sugar (as I have) or have them with jam. We have taken to having them with cinnamon sugar and/or maple syrup (like I said before, Jas loves maple syrup.)
Ingredients (serves 2-3)
- 2 cups flour
- 2 cups buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 eggs
- oil for greasing pan (I used canola oil spray.)
Possible ingredients for topping
- powdered sugar
- cinnamon sugar
- maple syrup
In a large mixing bowl, mix all the ingredients (except oil) together to form a batter.
Heat the ebelskiver pan, and grease the pan evenly.
Moving quickly, pour slightly less than 1/4 cup of batter in each cavity. When the bottom of the ebelskiver has formed, use a wooden stick (chopstick) to turn the ebelskiver about 45 degrees, so that the batter will flow into the cavity. Do the same for the remaining ebelskivers. (You can see this in the bottom ebelskiver in picture 2.)
After this, turn the ebelskiver all the way around to cover up the opening. Do the same for the remaining skivers. Cook the ebelskivers until they are all cooked. Remove from pan and set aside. Continue making ebelskivers until all the batter is used.
Top the ebelskivers with powdered sugar, cinnamon, jams or fruit. Whatever you like! Serve and enjoy!