High Altitude Ebelskivers (Danish Pancake Balls)
A high altitude tested recipe for traditional ebelskivers, flavored with cardamom and dusted with powdered sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 2 ½ tsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ¾ cups whole milk or buttermilk
- 4 tbsp unsalted butter, melted (plus extra for greasing the pan)
- 3 large eggs, yolks and whites separated
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest, optional
- powdered sugar and jam, for serving
Instructions
Make the Batter
- In a bowl, whisk together the flour, sugar, baking powder, cardamom and salt.
- Add the milk, melted butter, egg yolks, vanilla and lemon zest, and whisk until combined.
- In a separate bowl, whip the egg whites with an electric mixer on medium high speed for several minutes, until stiff peaks form. Add the whipped egg whites to the batter, and use a spatula to fold them in until combined.
Cook the Ebelskivers
- Set the pan on your stove and heat the pan until hot, over medium low heat. If a drop of water sizzles when it touches the pan, the pan is ready.
- Brush about 1/4 tsp butter into each of the wells in the pan.
- Spoon the batter into the wells, about 2 tbsp of batter per well. Let the batter cook for several minutes, until it begins to bubble around the edges.
- Use a chopstick or wooden skewer to turn the ebelskivers about 90 degrees, as shown in the photos. This will let more batter spill into the wells. Let cook for another 30-60 seconds.
- Turn again, about 45 degrees, and let cook for another 30-60 seconds.
- At this point, you'll need to spoon a little more batter into each well. Do one final turn, turning the ebelskivers so the uncooked batter spills to the bottom to complete and close the sphere. Let cook for 30-60 seconds, then transfer them to a plate.
- Brush the pan with more butter, and continue to cook the batter in batches, until you've cooked all the ebelskivers.
Serving
- Dust the hot ebelskivers with powdered sugar.
- Serve warm with your favorite jam, lemon curd or Nutella, for dipping.
Notes
Ebelskivers are best enjoyed fresh and hot, but you can keep leftovers in an airtight container for up to 2 days.
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