This post comes to us courtesy of food blogger Margie Tsai.
Last year, I took my mother to Solvang for her first Mother’s Day brunch in California. Solvang is a quaint city near Santa Barbara founded by a group of Danish settlers looking to get away from the cold Midwest winters. The city reflects traditional Danish styles in its architecture, bakeries, restaurants, and merchants. At the Solvang Restaurant, we had their famous ebelskiver, topped with powdered sugar and olallieberry preserves on the side. I was hooked.
Æbleskiver (in its singular form: æbleskive) are traditional, spherical Danish pancakes. You’ll see it spelled in English as aebleskiver, ebleskiver, ebelskiver, etc. They have a pancake-like exterior with a lighter, fluffier interior.
I picked up the Nordic Ware Ebelskiver Filled-Pancake Pan soon after. For the batter, you can purchase the Ebelskiver Pancake Mix or follow a traditional recipe for jam-filled pancakes. Since I often find myself short on time with hungry family members, a batch of pancake mix usually does the trick.
Using the pan is pretty simple. The nonstick coating prevents the pancakes from sticking to the cooking surface. However, I usually spray the wells with a little non-stick cooking spray to ensure an easier release.
Heat the pan on medium heat. Anything higher and you’ll start to scorch the ebelskiver. The riveted cast-stainless-steel handle stays cool to the touch. If you’re making plain ebelskiver, fill each well about two-thirds full. Using barbecue skewers or turning tools, rotate the pancakes until golden and crispy.
There are two main ways to add filling to the ebelskiver: you can add the filling on the stovetop, or by using a pastry bag after cooking. On the stovetop, fill the well about half full, add your filling and top with a little extra batter. Using a pastry bag, you pierce one side of the pancake and pipe the filling into the center.
I’ve tried a lot of different fillings. My go-to favorites are nutella and homemade apple butter, made by a good friend. This year for Mother’s Day I made a batch with lemon-mascarpone filling. What are your favorite fillings for the ebelskiver? Tell us in the comments!
About the author: Being an engineer at heart, Margie Tsai has developed a passion for kitchen gadgets. Over the years, she has amassed quite a collection and is always on the lookout for new kitchen Tools, Electrics, Cookware or “kitchenTECH”. Margie hopes that someday she will have a gourmet kitchen large enough to house all of her kitchenTECH.