Ebelskivers
Course: Breakfast, Dessert, AppetizerMy brother first introduced me to this delectable Danish treat, and I couldn’t resist making them gluten free! They’re a cross between a pancake and a donut! They’re golden on the outside and soft and fluffy on the inside. Their bite-sized ball-shaped form instantly makes any breakfast or brunch feel a little extra special. Serve them plain, or fill them with strawberry or raspberry jam—or even chocolate—for a fun surprise inside. Finish with a dusting of powdered sugar and serve warm. Your family will love them!
Ingredients
3 eggs, divided
4 tablespoons butter, melted (optional)
1/2 teaspoon salt
2 tablespoons sugar
2 cups buttermilk
2 cups featherlight flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
Coconut Oil
Powdered Sugar
Directions
- Separate the eggs. Put yolks in a large bowl and whites in a medium bowl.
- If you’re adding butter, melt it in the microwave, then let it cool for a few minutes.
- Add salt, sugar and buttermilk to the egg yolks. Whisk until combined.
- Gradually whisk in the melted butter to the egg & milk mixture. You don’t want to dump it in all at once, or add it when it’s really hot because you don’t want it to cook the eggs.
- In a small bowl, mix together the featherlight flour, xanthan gum, baking soda and baking powder. Add to egg & milk mixture and whisk together until it’s not lumpy.
- Beat the eggs whites to a stiff peak and fold into the batter.
- Heat up your ebelskiver pan and place a small amount of coconut oil in each cup. I use a medium-low temperature. If your pan is too hot it will burn the outside and leave it doughy inside. If it’s not hot enough it won’t cook them a golden brown.
- When the coconut oil is melted, fill each cup with batter just to the top. Let it cook until the sides begin to bubble, then using a chopstick or skewer, push against one side and turn it 90 degrees, 1/4 turn. As you do this the batter will spill into the bottom of the cup. (This 1/4 turn is what ensures it will be shaped like a ball. If you turn it all at once the shape is more flat.)
- Once the batter begins to bubble around the edges turn it another 90 degrees, 1/4 turn and let it cook. I usually turn it another 2 quarter turns after that, to ensure it’s fully cooked and golden brown on all sides.
- Using a large spoon, remove the ebelskivers from the pan. Top with powdered sugar and serve immediately. You can dip them in syrup or jam if you’d like.
- To begin cooking more, again add a small amount of coconut oil in each cup. Let it melt, then start the cooking process again.
Notes
- If you’d like, you can add jam, chocolate chips or nutella to the inside. To do this, as soon as you fill each cup with batter, put a small amount of filling in the middle of the batter. Gently press it into the batter so you can’t see it anymore. You can also add a little batter on top. Cook as directed.
- Melted butter in the batter is not necessary but it is delicious. We love the butter in the batter, but if you’re trying to cut back on fat you can definitely leave it out.
- Try adding some flavor to your batter! Some ideas: Vanilla extract, Coconut extract, lemon zest, etc.
- A flavor we enjoy is to add: 1 teaspoon vanilla, zest of 1 lemon, and 1 teaspoon cardamom.
- If you have any leftover you can refrigerate or freeze them and reheat in the microwave or air fryer.
- You can use butter instead of coconut oil, but I prefer the coconut oil.
- Makes about 20-24 balls.
