Sweet and Airy Ebelskivers 21.000

Marvin Joseph/The Washington Post

Immigrant's Table Jun 20, 2012

The primary tool you'll need for making perfectly round ebelskivers is not the specifically designed cast-iron pan with deep molds -- though you will need one of those -- but a cheap bamboo skewer for slowing turning the little batter balls. The primary skill you'll need is patience: You must slowly and incrementally rotate each ebelskiver until it is evenly cooked. Once you master the process, all you'll want to do is cook another one. The proper ebelskiver technique turns pancake-making into child's play, in the best sense of the term.

This recipe is definitely restaurant-style, given that it includes more butter and sugar than you might desire. You can cut down on either ingredient (or both) and your ebelskivers will still be fine.

Make Ahead: The ebelskivers can be cooked in advance and frozen until you're ready to reheat them in the oven. That makes them holiday-friendly, and in fact they tend to be served around Christmas.

Servings: 21

Yield: Makes 2-inch balls

  • 1 1/2 cups flour, sifted
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Confectioners' sugar, for serving


Place a heatproof platter in the oven; preheat to 200 degrees.

Whisk together the flour, sugar, baking powder and salt in a large mixing bowl until combined.

Separate the egg whites from the yolks, placing the whites in the bowl of a stand mixer or hand-held electric mixer.

Whisk the egg yolks in a medium mixing bowl, then add the whole milk and 6 tablespoons of the melted butter, whisking until the mixture is well combined and smooth. Add the egg mixture to the bowl with the flour mixture and use a wooden spoon to incorporate. The batter should be somewhat lumpy.

Beat the egg whites until they are stiff but not dry. Use a flexible spatula to fold about one-third of the whites into the batter to lighten it, then add the rest, folding just until no streaks of white remain.

Heat an ebelskiver pan on the stove over medium heat and brush each well with a small amount of the remaining butter; there should be a tiny pool of butter at the bottom of each well. Once the butter starts bubbling, add batter to fill the wells to just below the tops. (Do not overfill or the batter will overflow as it cooks.) After 1 to 2 minutes, use a long bamboo skewer to check whether the puffed ebelskivers are ready to rotate; the bottom of each will start to brown and will slide with little pressure. Rotate each ball, a little bit at a time, until each ebelskiver is golden brown and evenly cooked. Spear each ebelskiver and transfer it to the oven to keep warm. Repeat to use all the batter.

Serve warm, sprinkled with confectioners' sugar.

Serve the ebelskivers while still warm, either dusted with powdered sugar or topped with a sauce or syrup of your choice.

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Recipe Source

Adapted from the ebelskiver recipe created by Kera Carpenter, chef-owner of Domku in Petworth.

Tested by Tim Carman.

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