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Danish Ebelskiver
Danish Ebelskiver
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Pour fluffy pancake batter into a special cast-iron Danish ebelskiver pan for perfectly shaped pancakes.
Ingredients:
  • 3 eggs, separated
  • 2 cups half-and-half cream
  • 2 teaspoons white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter, or as needed
Instructions:
  • In a bowl, vigorously whisk the egg yolks with half-and-half, sugar, and salt until fully combined.
  • In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon, then whisk them together. Gently fold the flour mixture into the egg mixture until smooth and lumps disappear.
  • Use an electric mixer to whip the egg whites in a bowl until they form stiff peaks. Carefully fold the whipped egg whites into the batter.
  • Add a generous amount of melted butter to coat the round depressions in a cast-iron ebelskiver pan. Heat the pan over medium-high heat until the butter is fragrant and sizzling. Fill each depression halfway to three-quarters full with batter. Cook the ebelskiver until the bottoms are golden brown, typically for 1 to 2 minutes, leaving the inside slightly runny.
  • Carefully release each ebelskiver from the pan using a toothpick or wooden skewer, gently flipping them over to ensure even cooking. Let them cook until the bottoms are golden brown and the centers are cooked through, for approximately 1 more minute.
  • Use a toothpick to carefully lift the finished pancakes from the pan, then place them on a platter and serve warm.

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