My family loves pancakes and waffles as much as the next person but growing up, we’d often indulge in ebelskivers (or aebelskivers), light, puffy pancakes from Denmark that can be filled with fruit, chocolate, jam or cheese and served for breakfast or as an hors d’oeuvre, dessert or light supper.
I wanted to bring that tradition back to our family so my kids bought their dad an evelskiver pan for Christmas and we spent the holiday experimenting with recipes. Our favorite filling is Nutella and the sky is literally the limit with making these (next week, we’ll attempt to make red velvet evelskivers with cream cheese filling).
On New Year’s Day, our friends invited us to their house for an Ebelskiver/PJ party, the perfect mix of laziness and gluttony, and what a way to kick off 2015! The most difficult part of ebelskivers is flipping them and I realized I had been doing it incorrectly. The instructions on my pan said to fill them 3/4 full with batter but my friend Tiffanie filled them to the brim and when they started to bubble, she lightly stabbed each ebelskiver with a knife and flipped them 1/4 of the way around until fully cooked.
The result is beautiful, light fluffy ebelskivers your family will love!
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Author: Amber Johnson
Amber is the founder and editor of Mile High Mamas, travel writer and former columnist for The Denver Post. She is a passionate community builder and loves the outdoors. She has two awesome teens and is happily married to a man obsessed with growing The Great Pumpkin.
