How do you pronounce Ebelskiver?
Whenever we make Ebelskivers, the debate over how to pronounce their name goes head-to-head with the debate over which kind we should make. Mike and Winifred introduced me to these traditional Danish pancakes when they gave me the William-Sonoma gift set this past Christmas. These pancakes can be made using a variety of sweet and savory recipes and can be served for breakfast, or just as easily as an appetizer or dessert. I’m quite hopeful that by the time we make it through the recipe book we’ll have come to an agreement on how to pronounce Ebelskiver.
It’d been a while since my last trip to the grocery store. I’m not a fan of grocery shopping (or any other form of adversity) before breakfast, so we went through the recipe book to find what we could do with the ingredients on hand. We decided to go with the Jelly Donut Ebelskiver, but to incorporate the honey glaze.
I’ve been using the mix that came with my set, but it’s not hard to make the traditional batter or a number of other varieties from scratch. You start by mixing the powder in one bowl, the egg yolks, butter and milk in a second, and whipping the whites in yet a third; they’re then combined to make the pancake batter, which is made fluffier than your normal pancake by the stiffened egg white. Oh, and I hope you like doing dishes, or have a fiance that does.
You start by putting butter (and for these particular ones, honey) into each cup. When it starts to bubble, you add one tablespoon of the batter, a teaspoon of jam (or chosen filling) and a second tablespoon of batter.
Making sure that are you the stove top set at the proper heat is important here, and
something I’ve still been struggling to perfect; I’ve yet to make an entire batch without burning some. Knowing when to flip them is also important; when I learn how, I will be sure to share. For now, we’ve been using the wooden flippers to check the bottom, so most of those we don’t burn, we mangle instead. Regardless, these were still delicious, and the honey made them sweet enough that we didn’t even need syrup.
My guess is that these require practice and/or patience. Patience happens to be the only virtue I can name, because I’m told so often that ‘patience is a virtue.’ So what I”m saying, is that I’m hopeful that with enough practice, I’ll get to the point where I can make these for a dinner party.
