Danish Pancakes (Ebelskivers)

Danish Pancakes (Ebelskivers)
Starters & Finishes
Featuring BLiS Bourbon Barrel Aged Maple Syrup and Tahitian Vanilla Salt
By Blīcher Creatures: Bob & Shana Waterbury - The Lazy Susan
Danish Pancake Recipe Ebelskivers


Danish Pancakes to Die For

Ingredients for Danish Pancakes

  • 1 1⁄4 cups all-purpose flour

  • 1⁄2 teaspoon salt

  • 2 1⁄4 teaspoons baking powder

  • 2  tablespoons granulated sugar

  • 1⁄2 teaspoon ground cardamom or 1⁄2 teaspoon ground cinnamon

  • 1  egg, beaten

  • 1  cup milk

  • 3  tablespoons butter or 3 tablespoons margarine, divided, melted and cooled

Directions for the Perfect Danish Pancakes

Sift flour with salt, baking powder, granulated sugar, and cardamom in a medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.

Place a seasoned Aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter.

Aebelskeivers pan


About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.

Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into the cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.

Continue rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using a skewer, lift balls from pan when baked.

Repeat with remaining batter. We serve ours with two options for accompaniments, sweet or savory.

Our sweet option features BLiS Bourbon Barrel Aged Maple Syrup and Tahitian Vanilla Salt as a finishing touch along with molasses roasted pears, peanuts, bacon jam, and dark cocoa.
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