Monday, October 18, 2010

Danish Ebelskivers

Recipe from Susie Groesbeck...
This was always my favorite breakfast when my sisters and I slept over at our Aunt Susie's when we were little. They require an Ebelskiver pan and a little extra effort, but my kids think they are pretty special. We eat them plain and serve powdered sugar, jam and cinnamon and sugar on the side. The Danish serve these with sweetened lingonberries. You can also fill them with jam or diced apples with cinnamon and sugar.  ***See the comments: Adding a few chocolate chips in the middle makes them irresistible!

5 eggs, separated
2 cups Bisquick baking mix
3/4 cup milk

Beat egg whites until stiff but not dry. In another bowl blend egg yolks, Bisquick and milk until smooth. Add a bit more milk if batter seems too firm. Fold in egg whites.  Heat pan over medium heat. Butter each cup in pan or spray with non-stick cooking spray. Pour batter into cups to 2/3 full (I use a large cookie scoop to fill cups). Add a Tablespoon of jam or fruit filling, if desired. Cook until surface is bubbly and underside is light brown. Turn carefully with metal or wooden skewers or a toothpick. Cook on the other side until golden brown and set in the middle.

5 comments:

moesmiles said...

These remind me of childhood & the Thornton's cabin. I need to buy the pan so I can make them.

moesmiles said...

I also remember making them with chocolate chips inside... breakfast & dessert!

Alli grins said...

Chocolate chips sound yummy! I'll try that next time for sure!

shell said...

Thank you for the inspiration! finally bought that pan I've been eyeing. Made them this morning for Valentine/Birthday breakfast - worked great with our gluten free waffle recipe too!

Alli grins said...

So glad, Shell! How great that they worked well gluten-free too!

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