{"id":5973,"date":"2015-10-05T03:01:06","date_gmt":"2015-10-05T03:01:06","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5973"},"modified":"2022-11-28T09:20:11","modified_gmt":"2022-11-28T16:20:11","slug":"ebelskiver","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/ebelskiver\/","title":{"rendered":"Ebelskiver"},"content":{"rendered":"<p>These are light roundish Danish-style pancakes that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.<\/p>\n<h1><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/10\/ebelskiver.jpg\"><img decoding=\"async\" class=\"alignright aiif5975\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/10\/ebelskiver.jpg\" alt=\"ebelskiver\" width=\"204\" height=\"153\"><\/a><strong>INGREDIENTS<\/strong><\/h1>\n<p><strong>for 21 small balls<br \/>\n<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>DRY INGREDIENTS<\/li>\n<\/ul>\n<\/li>\n<li>1 C Bisquick (sifted)<br \/>\n. . . or 1 C all-purpose flour<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 tsp baking soda<\/li>\n<li>1 tsp CinnaSugar\u00ae<\/li>\n<li>1 TBL granulated white sugar<\/li>\n<li>Scallions\n<ul>\n<li>WET INGREDIENTS<\/li>\n<\/ul>\n<\/li>\n<li>2 eggs, separated<\/li>\n<li>1 C low-fat buttermilk<\/li>\n<li>2 TBL melted butter<\/li>\n<li>2 TBL confectioner sugar<\/li>\n<li>OPTIONAL:&nbsp; SWEET POTATO if you want savory balls for dip shown below<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"wp-image-22470 alignright\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2022\/11\/ebelskiver.jpg\" alt=\"\" width=\"182\" height=\"143\" srcset=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2022\/11\/ebelskiver.jpg 965w, https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2022\/11\/ebelskiver-768x605.jpg 768w\" sizes=\"(max-width: 182px) 85vw, 182px\" \/><\/p>\n<h1><strong>STEP BY STEP<\/strong><\/h1>\n<ol>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Beat the egg yolks in a bowl; whisk in the buttermilk, sugar, and salt with the egg yolks until thoroughly mixed.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Sift the Bisquick (or flour, baking powder, baking soda) and cinnamon together in a separate bowl.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">With an electric mixer, beat the egg whites in a bowl until they form stiff peaks.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Gently fold the beaten egg whites into the batter.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Place the pan over medium-high heat.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Put small tabs of butter in the round ebelskiver depressions, and brush melted butter around the depression once melted<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">OPTION 1:&nbsp; When the butter is very hot pour batter into the bottom of each depression, filling the round shapes not quite halfway.&nbsp; Put balled fruit, jam, etc in the very center of the batter, then just barely cover with a bit more batter.<\/span><br \/>\n<span style=\"font-size: 14pt;\">NOTE:&nbsp; Do only 3 or 4 rounds at a time, or they will get overdone.<\/span><\/li>\n<li value=\"8\"><span style=\"font-size: 14pt;\">OPTION 2:&nbsp; ALTERNATELY:&nbsp; Fill a bit more than halfway and do not fill with fruit, jam etc.&nbsp; Once rotated, the dough will flow to the bottom of the depression creating a hollow ebelskiver.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Allow the ebelskiver to cook until the bottoms are golden brown, 2-3 minutes. The inside batter will still be runny.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Using a shish-kabob wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Cook until the other side of each pancake is browned, about 1 more minute.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">I like to rotate them one more time because there is usually an &#8220;uncooked spot&#8221; that I like to brown.<\/span><\/li>\n<li class=\"item\"><span style=\"font-size: 14pt;\">Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">If you made them without any filling, you can inject <a href=\"https:\/\/www.grandpacooks.com\/recipes\/creme-pat\/\">Creme Patisserie<\/a> into the center as a filling.<\/span><\/li>\n<\/ol>\n<h1><strong><span style=\"font-size: 24pt;\">DIP<\/span><\/strong><\/h1>\n<ol>\n<li><span style=\"font-size: 14pt;\">Greek Yogurt<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Buttermilk to thin<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Salt &amp; Pepper<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Parsley<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Cilantro<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Lime zest and juice<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Minced garlic &#8211; pasted<\/span><\/li>\n<\/ol>\n<h1>Hint<\/h1>\n<p><span style=\"font-size: 14pt;\">This is a technique that I saw on <em>Dining with the Chef<\/em> (hosted by Chef Tatsuo Saito)<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">I have not yet tried it, but will absolutely give it a try.<\/span><\/p>\n<ol>\n<li><span style=\"font-size: 14pt;\">Coat the entire cast iron top surface with oil.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Pour the batter generously into the cups, allowing it to overflow and spill onto the \u201cnon-bowl\u201d surface, but not spill out<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-size: 24pt;\">See <a href=\"https:\/\/www.grandpacooks.com\/recipes\/akashiaki\/\">Akashiyaki<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These are light roundish Danish-style pancakes that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling. INGREDIENTS for 21 small balls DRY INGREDIENTS 1 C Bisquick (sifted) . . . or 1 C all-purpose flour 1 tsp baking powder 1\/2 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/ebelskiver\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Ebelskiver&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[178,136],"tags":[],"class_list":["post-5973","post","type-post","status-publish","format-standard","hentry","category-book-breakfasts","category-snack"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5973"}],"version-history":[{"count":14,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5973\/revisions"}],"predecessor-version":[{"id":22473,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5973\/revisions\/22473"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}