By Brenda. on February 13, 2007
Photo by Brenda.
Photo by Brenda.
"**You will need an Ebelskiver pan for this recipe.** These light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam. Be adventurous, sub out the blueberries and try chocolate chips, diced bananas, raspberries, etc.... My Fav? Banana/Walnut."
Serving Size: 1 (1338 g)
Servings Per Recipe: 1
"I've eaten these all my life and we have never put ricotta cheese in them. I love them, but not a fan of ricotta so, made them without and they were still delicious. I have several recipes for them and will add this to them. Thanks for sharing."
"I have never made this before or tasted it, but it was delicious. They were all gone within 10 minutes. I made them stuffed with plum preserves, raspberry preserves, and euro-cream (similar to Nutella spread). The euro-cream was the best. I can't wait to make them again."
"These were so FUN to make and tasted so GOOD!!! I have a cast iron Ebelskiver pan that I used on my gas stove top oven. I only time I had a problem was learning how to turn them on my first batch. Second batch and the ones after can out fine. Oh, and to make them turn easier don't fill them to the top. Leave a little room for them to raise. Our kids loved them and poor DH could not have any as he is having blood work done in the AM. But we are saving some for him for tomorrow. I can't wait to make them again. Made for ZWT III 2007 - Scandinavia Region"
"I just wanted to point out that you can use this recipe for regular pancakes as well. I have an ebelskiver pan, but for whatever reason, it didn't cooperate with me and they were just burning. So, I took the remaining batter and just made regular pancakes with blueberries. It was a very delicious, thick, but moist pancake. I served with buttermilk syrup (there are similar recipes on zaar but not the exact one). Anyways, it was delicious, so thanks."