Recipe by Varga Girl
this is the recipe my grandma used every holiday to make us ebleskivers and now its the recipie i use every holiday for the family. Ii'm not sure how many this recipe makes but i usually end up making a double batch for 6 people . I love mine with blackberry jelly or there great with just syrup.
Top Review by Two Socks
I never knew what these little jules were until I married and my brother-in-law made them for me. I'm almost certain he used this same recipe or one very similar. For those who don't know what they are, they're sort of a cross between a pancake and a doughnut hole, perfectly round, and hollow in the middle. I'd say 3 to 4 make a serving, but I'm a big guy with a man's apetite to match. I've never really cared for pancakes because most of them are heavy and dense and have a metalic aftertaste I don't care for. ebelskivers are, to me, what pancakes always wanted to be but never managed to pull off. The ebelskivers
are served (at least in my wife's family) by splitting in half, filling with something, then eating them whole. Fillings can include cinnamon sugar, your favorite jam or jelly, maple syrup, or my favorite; scrambled eggs with bacon or cooked sausage scrambled in and maple syrup poured over the top. Yes, you need a special pan to make these, but it is SO worth it!! My bro-in-law used chopsticks to turn the ebelskivers as they cooked, so there's an idea for the beginner. Folks...get the pan, take care of it as you would any cast iron, make these, and get creative with the fillings...it's fun and delicious all at once.
- 2 tablespoons sugar
- 2 cups buttermilk
- 2 cups flour
- 3 eggs, seperated
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- Butter Flavor Crisco
Directions See How It's Made
- Beat egg yolks, sugar, salt, and buttermilk till smooth.
- Sift flour baking powder, and baking soda and mix.
- Beat egg whites untill stiff.
- Fold together. do not over mix.
- using your ebeleskiver pan add about teaspoons of crisco to each indent and heat. fill about 2/3 way full to each indent when it is hot enough add batter (should start sizzling) let cook and flip keep adding crisco or they wont flip.serve coated in sugar.