Wednesday, June 1, 2011

Something Sweet: Raspberry Jam-Filled Ebelskivers

Ebelskivers (pronounced "able-skeevers") where originally made in Denmark and are a fun twist on the traditional pancake! They can be made with a variety of fillings and require ingredients that you most likely have handy in your kitchen.

My Mother in-law has a fabulous cookbook that has a plethora of various Ebelskiver recipes. It was so hard for me to decide which one to make, but I thought the raspberry jam-filled Ebelskivers looked delicious...and don't worry, they did not disappoint!

Click below to view the recipe and tutorial!

Raspberry Jam-Filled Ebelskivers

Ingredients For Basic Batter
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted
   butter, melted &
   cooled slightly
1/2 teaspoon pure
      vanilla extract

Additional Ingredients 
1 Tablespoon unsalted
   butter,melted and
   slightly cooled
1/2 cup raspberry jam,
    with seeds or

*You will also need a special Ebelskiver pan, and small wooden skewers for this recipe.

Step 1. To make the basic batter, start by wisking together
 the flour, sugar, baking powder, and salt.

Step 2. In a small bowl, lightly whisk the egg yolks, 
then whisk in the milk, melted butter, and vanilla

Step 3. Add the yolk mixture to the flour mixture. 
With a wooden spoon, stir until well blended.

Step 4. In a separate bowl, using an electric mixer on high speed, 
beat the eggs whites until high peaks form.

Step 5. Place about 1/3 of the egg white mixture on top of the batter.

Step 6. Using a rubber spatula, slice down the middle of the egg white mixture. Gently incorporate the mixtures by pulling the spatula up along the side of the bowl and then over the top. Rotate the bowl a quarter turn and repeat steps until all the egg white mixture is well incorporated. (don't let batter sit long before using)

Step 7. Preheat oven to 200 degrees F.
While the oven heats, brush your ebelskiver pan with the melted butter 
and place over medium heat. 

Step 8. When the butter starts to bubble, add 1 Tablespoon of batter to each well.

Step 9. Then carefully spoon 1 teaspoon of raspberry jam into the center of each ebelskiver. (Be sure to work quickly!)

Step 10. Then top with an additional 1 Tablespoon of batter.

Step 11. Let cook until the bottoms are slightly brown and crisp (about 3-5 min.) Using 2 wooden skewers, turn the pancakes and cook on the second side about 3 min. 

Step 12. Transfer your finished ebelskivers to the warmed oven, 
and repeat steps for 2 more batches.

This delicious recipe is courtesy of THIS BOOK, by Kevin Craft.


  1. oh my goodness, these look amazing! totally drooling right now :-)

  2. I want to make these! this weekend's project

  3. Dang it Andrea, we can't all just go out and get a new pan! grrr I want these now!

  4. Find it interesting that you made Æbleskiver in june. Here in Denmark we only eat them at Christmas time. But we should definitely be eating them all year round also in june :)
    How come your mother in law had a book about Æbleskiver?
    I enjoy your blog by the way!

  5. I had no idea ebelskivers were normalcy made during Christmas, thanks for the info! My Mother-in-law is actually Norwegian, she recently bought the book at a small Scandinavian shop she likes in the states.

  6. Oh yes we love those in Denmark - but usually we bake them without filling or with a little piece of apple ;o) so nice ;o)
    It is a traditional christmas dish in Denmark - so we eat Æbleskiver all the time in December ;o)))
    Have a nice weekend ;o)


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