Why It Works
- Lingonberry jam provides a tart counterpoint to the buttery dough.
- A dusting of powdered sugar adds sweetness.
The Scandinavian countries really have a way with pancakes. My first introduction was with the Swedish pancake mix from Ikea. You might balk, but it actually makes deliciously thin, crepe-like pancakes that we'd pair with lingonberry jam for special Sunday breakfasts. A trip to Finland cemented my love—the pancakes there were baked, not cooked on the stovetop, but they had the same delicious buttery balance. No heap of bland dough. No overwhelming syrup. Just awesome pancakes all on their own.
The Danish version, ebelskivers (also transliterated as aebelskivers), are just as unique and just as delicious. Instead of lying flat, these pancakes are more like pancake pockets—fluffy, light-as-air rounds of dough with fillings as diverse as fruit preserves, Nutella, and cheese. I like them with, yes, lingonberry jam (OK, I'll come out and say it—I freaking love this stuff). Lingonberries have the perfect tartness to make the pancakes, with their dusting of powdered sugar, taste sweeter.
The trick to ebelskivers, aside from having an ebelskiver pan, is to make sure to butter the wells and have something long and pointy on hand for turning. It may not be authentic, but my preferred tool is chopsticks, which easily flip the delicate dough. Another hint? Don't pass the syrup. The dough here is buttery with a hint of salt, and if your filling is tasty, the pancakes will be too. Confectioners' sugar adds the perfect extra touch of sweetness (and makes them wonderfully wintery to boot).
1 cup (about 5 ounces) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons sugar
2 eggs, separated
1 cup milk
3 tablespoons unsalted butter, melted
1/2 cup Lingonberry Jam
confectioners' sugar, for serving
In a small bowl, whisk together flour, baking powder, salt, and sugar; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy—do not overmix.
In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of jam, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with confectioners' sugar on top.
ebelskiver pan, whisk, electric beater (optional)
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|