Ebelskivers (Danish Pancakes) With Lingonberry Jam

Recipe GLPR8292653f475af4

Nordic

Breakfast

25 min

Servings: 20

Oven

SNAP eligible

These delightful Danish pancakes are light and fluffy, cooked in a traditional spherical ebelskiver pan to create perfectly rounded bites. Filled with tart-sweet lingonberry jam and dusted with confectioners sugar, they make a wonderful breakfast or dessert treat that combines Scandinavian tradition with simple, wholesome ingredients.

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Ingredients

1 cup (about 5 ounces) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons sugar

2 eggs, separated

1 cup milk

3 tablespoons unsalted butter, melted

1/2 cup lingonberry jam

Confectioners sugar, for serving

Directions

Whisk together the flour, baking powder, salt, and sugar in a medium bowl.
In a separate bowl, beat the egg yolks with the milk and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are okay.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter in two additions until no white streaks remain.
Heat a buttered ebelskiver pan over medium heat for 2–3 minutes until evenly heated.
Working in batches, pour 1 tablespoon of batter into each ebelskiver mold, filling each about halfway.
Place about 1 teaspoon of lingonberry jam in the center of each mold.
Top each mold with another tablespoon of batter to cover the jam, filling each mold about three-quarters full.
Cook for 3–4 minutes, watching the sides of the ebelskivers. When the sides turn golden brown and set, use a skewer or small fork to turn each sphere gently and cook the other side for 2–3 minutes until golden brown throughout and cooked through.
Transfer the finished ebelskivers to a plate and dust generously with confectioners sugar.
Repeat with the remaining batter and jam until all 20 ebelskivers are cooked. Serve warm.