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Nutrition Facts

Serving Size 1 ebelskiver 42g

Recipe makes 30 ebelskiver)

The following items or measurements are not included below:

1/2 lemons, zest of

Calories 76
Calories from Fat 30 (39%)
Amount Per Serving %DV
Total Fat 3.3g 5%
Saturated Fat 1.9g 9%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 27mg 9%
Sodium 109mg 4%
Potassium 52mg 1%
Total Carbohydrate 9.0g 2%
Dietary Fiber 0.5g 2%
Sugars 2.6g
Protein 2.8g 5%

how is this calculated?

Blueberry-Ebelskiver - Æbelskiver (Danish Filled Pancake)

Recipe #211174 | 30 min | 15 min prep | add private note
Nick's Mom

By: Nick's Mom

**You will need an Ebelskiver pan for this recipe.** These light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam. Be adventurous, sub out the blueberries and try chocolate chips, diced bananas, raspberries, etc.... My Fav? Banana/Walnut.

30 ebelskiver (change servings and units)

Ingredients

Directions

  1. 1
    In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
  2. 2
    In another bowl, lightly whisk the egg yolks.
  3. 3
    Whisk in the buttermilk and ricotta.
  4. 4
    Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
  5. 5
    In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
  6. 6
    Put 1/2 teaspoons butter in each well of a ebelskiver pan.
  7. 7
    Place over medium heat and heat until the butter begins to bubble.
  8. 8
    Pour 1 Tbs. batter into each well.
  9. 9
    Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
  10. 10
    Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
  11. 11
    Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
  12. 12
    Transfer to a plate.
  13. 13
    Repeat with the remaining batter and blueberries.
  14. 14
    Dust the pancakes with confectioners’ sugar and serve warm.
  15. 15
    For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.

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Featured Reviews for This Recipe

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From: Charlotte J

On Jun 27, 2007

These were so FUN to make and tasted so GOOD!!! I have a cast iron Ebelskiver pan that I used on my gas stove top oven. I only time I had a problem was learning how to turn them on my first batch. Second batch and the ones after can out fine. Oh, and to make them turn easier don't fill them to the top. Leave a little room for them to raise. Our kids loved them and poor DH could not have any as he is having blood work done in the AM. But we are saving some for him for tomorrow. I can't wait to make them again. Made for ZWT III 2007 - Scandinavia Region

1 person found this review helpful

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  • From: taraph75

    On Apr 30, 2007

    I just wanted to point out that you can use this recipe for regular pancakes as well. I have an ebelskiver pan, but for whatever reason, it didn't cooperate with me and they were just burning. So, I took the remaining batter and just made regular pancakes with blueberries. It was a very delicious, thick, but moist pancake. I served with buttermilk syrup (there are similar recipes on zaar but not the exact one). Anyways, it was delicious, so thanks.

    3 people found this review helpful

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  • From: ChezNicolette

    On Nov 9, 2007

    I have never made this before or tasted it, but it was delicious. They were all gone within 10 minutes. I made them stuffed with plum preserves, raspberry preserves, and euro-cream (similar to Nutella spread). The euro-cream was the best. I can't wait to make them again.

    1 person found this review helpful

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  • Read all 3 reviews

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