Travel
Danish breakfast: Ebelskiver
When I go online to discover new recipes, it can sometimes suddenly be hours later. While some fill and then empty shopping carts or can spend whole days crafting with Pinterest images, I do this by coming up with new ideas for dishes. Yesterday, I came across something that immediately made me head into the city. I had to and would become the proud owner of a pancake pan.
And not just any for ordinary pancakes (although this savory Japanese variant is fantastic), but this time for this traditional Danish delight: Ebelskiver, or the Danish puff but filled with whatever you want. With Nutella, of course. Or speculoos. Or jam. All delicious. I'm going to test my pancake pan, yay!
For you and your loved one
- 250 grams of flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tbsp vanilla sugar
- 4 dl buttermilk
- 100 grams butter
- 3 eggs
- 1 tbsp sugar
- Nutella, speculoos or jam
- A pancake pan
- Separate the egg whites from the yolks.
- Beat the egg whites with the sugar until stiff.
- Mix the yolks with the flour, baking soda, salt, and vanilla sugar in a separate bowl.
- Add the buttermilk to the yolk mixture while whisking.
- Melt the butter and let it cool slightly.
- Add the butter to the yolk mixture.
- Slowly fold the egg whites into the other mixture with a wooden spoon or spatula.
- Place the pancake pan on high heat and grease each pancake mold with butter.
- Fill the holes three-quarters full with batter.
- Distribute the filling over the holes and then add some extra batter.
- Turn the pancakes when the edges become crispy.
- 12. Serve with powdered sugar.
