Our favorite wedding gift and most used one, which was given by my in-laws, turned out to be our Ebelskiver pan. Ebelskivers (Danish Pancakes) were a Christmas morning and birthday morning tradition in my husbands home growing up. They quickly became our Christmas and Birthday breakfast traditions also! They are a little time consuming but are worth it when you are craving a delicious, sweet breakfast!
Start by putting the flour, baking soda, baking powder and sugar in a large bowl
In a separate bowl beat 4 egg whites until stiff
Then to the large bowl add the buttermilk, and if you don’t have buttermilk you can make some by adding vinegar to milk in a 1 cup milk 1 T vinegar ratio, and let sit for 5 minutes.
Then fold the egg whites into the large bowl mixture.
Pour into the warm Ebelskiver pan and cook until golden brown on all sides, flipping the Ebelskivers with a toothpick.
While those are cooking make the syrup.
To a large saucepan add the sugar, butter, Karo Syrup and buttermilk. Boil for 5 min, the longer you cook it the thicker it will become and be more of a caramel sauce.
Then add the vanilla and baking soda
We let this one cook a little too long but it was still delicious! You don’t have to use this recipe, any homemade buttermilk syrup will work, but don’t use store bought! These Ebelskivers are too good for that 😋
Basic Ebelskiver Recipe
- 2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 T sugar
- 2 c buttermilk
- 4 egg whites
Combine all ingredients, except egg whites and mix well. Beat egg whites until stiff and fold into batter. Heat Ebelskiver pan on medium heat, spray pan. Fill each one to about 2/3 full with batter. Cook until bubbly and dry on the sides and flip with a toothpick. Cook all surfaces of Ebelskivers till golden brown and cooked in the center.
- 1 c sugar
- 1/2 c. butter
- 1 T white Karo Syrup
- 1/2 c buttermilk
Boil 5 min then add:
- 1/2 tsp baking soda
- 1 Tsp vanilla
Serve on top of warm Ebelskivers