My family has a long standing tradition of brunch making. We love having a special recipe for family get togethers and lazy Saturdays! So, I am very excited to share a delicious recipe with you today, one of our new favorite breakfast ideas, inspired by the weekend getaway my husband and I went on to a B & B called Abendblume in Leavenworth, WA where they served traditional Danish pancakes called Ebelskivers. This B & B was like staying in a European country inn — so comfy and charming, and the breakfast was DIVINE!
I don’t think I had ever heard of these little delicious almost-but-not-really-donut-hole-like breakfast cakes before, but WOWZERS we loved ‘em!
We were so excited when we recently stumbled upon an Ebelskiver pan at Costco and that sealed the deal, we were going to attempt to make our own at home. The pan even came with a cookbook, so lots of recipes to try!
I love breakfasts with fun variations. You can fill these delicious pancakes with anything you like, lingonberry jam, chocolate, cream cheese, blueberries, apple filling, NUTELLA!, whatever! DELICIOUS!
For our first attempt, we decided to not fill them with anything, but to use an Apple Syrup like they used at the Bed & Breakfast because it was so good! We added some tasty fresh organic blueberries and powdered sugar to make it pretty. I only had whole wheat pastry flour so ours were a little darker and grainier than I remember at the B&B, but still so so yummy! And clearly mine are not exactly round so I need to perfect my technique haha.
These can be made various ways, and you can apparently even use a regular pancake mix, but you might want to separate the eggs.
Below is the special pan you use to make Ebelskiver!
2 cups buttermilk
2 eggs (separated, you will need both the yolks and whites)
3/4 tsp. vanilla
2 cups whole wheat pastry flour (or all purpose)
2 T sugar
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
Beat egg whites until stiff. Set aside.
Combine the 2 egg yolks, buttermilk, flour, vanilla, sugar, salt, baking soda, baking powder and melted butter and mix until smooth. Fold in beaten egg whites.
Preheat your Ebelskiver pan on the stove top. Pour about 3/4 teaspoon of oil into each round. When the oil is hot, add a heaping tablespoon of the batter to fill each round about 3/4 full.
When the batter is bubbly around the edges, turn each pancake upside down with a fork.
Continue cooking, frequently turning, until the cakes are done all the way through and golden brown on all sides. Remove the pancakes when done and keep warm in the oven.
Cinnamon Apple Syrup
1 cup sugar
2 T. cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup butter
1 can of apple juice concentrate
1 tsp. lemon juice
Heat all ingredients over medium heat until desired thickness.
Enjoy! And be sure and stay at Abendblume in Leavenworth if you get the chance! We highly recommend it.