Ebelskiver: It`s Danish for Delicious

11/7/13
Chicken Feet & Clam Chowdah Ebelskiver: It's Danish for Delicious - Chicken Feet & Clam Chowdah
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Ebelskiver: It’s Danish for Delicious
By Courtney Vien, October 9, 2013, In Baking, Sweets
8-9 dozen (in takoyaki pan) Servings
~ 10 min. to make batter, 5 min. to bake a batch
Home » Baking » Ebelskiver: It’s Danish for Delicious
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Ebe l skive r. Wasn’t that one of the guys who got
Review: Benelux Café: A European Neighborhood Café
in Downtown Raleigh
eaten by Grendel in Beowulf? So I, not being of
Scandinavian heritage, thought when I came across
3 large eggs
that unfamiliar term while searching for a takoyaki pan
2 tablespoons granulated sugar
online. A quick bit of Googling revealed that ebelskiver
3 cups buttermilk
Bit’s Bites: Solid Food Reviews By Babies, For Babies
was not an ill-fated Nordic warrior, nor an obscure
1 teaspoon vanilla
Olympic sport that only Swedes have ever medaled in,
Tilapia with Lemon Butter: A Quick, Delicious Dinner
1/4 cup plus 2 tablespoons
but a term for small spherical pancakes served with
vegetable or canola oil
jam and powdered sugar.
3 cups flour
Ebelskiver looked cute, I thought, rather like little toasty
planetoids. When I found out you could fill them with
1 1/2 teaspoons baking soda
Ebelskiver: It’s Danish for Delicious
Takoyaki: Street-Food Delight Comes Home
TAGS
1/2 teaspoon baking powder
Nutella—when I get put in charge of the USDA, I’m
1/2 teaspoon salt
declaring Nutella a food group—I was intrigued. And,
Recipe from Mel's Kitchen Cafe
when I saw I could use them as additional justification
for buying a takoyaki pan (“See, it’s not just something
american
baking
bread
breakfast
british
broccoli
cast iron
Chapel Hill
chinese
we’ll use once a year. We can make ebelskiver in it, too! It’s multi-functional!”), I knew I had to
cooking
desserts
dining out
try them.
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dumplings
durham
Dutch oven
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Chicken Feet & Clam Chowdah Ebelskiver: It's Danish for Delicious - Chicken Feet & Clam Chowdah
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A takoyaki pan. The indentations are
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smaller than those in a standard
ebelskiver pan, but they still work.
MY PHOTOSTREAM
Takoyaki are a Japanese street food. The word takoyaki literally means “octopus balls,” and
that’s just what they are: ball-shaped fritters made in a special pan that has 12 hemispherical
indentations. To bake them, you pour batter into the indentations, pop a bit of octopus in each
one, wait for them to firm up, then flip them with a chopstick so they cook on the other side and
form little spheres.
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Ebelskiver are a sweet take on the same idea. They taste like a cross between donut holes and
piping-hot beignets. Like their Japanese cousins, they’re a textural and tactile delight, their
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lovely toothsome dough giving way to a molten center. And, as is also the case with takoyaki,
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once you’ve inhaled one batch, you’re ready for another. Fortunately, they’re quick and e asy to
make , taking only about five minutes to bake. They’re an ideal immediate-gratification food,
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perfect for a lazy Sunday morning or a late night snack while watching movies.
Our homemade ebelskiver.
Legend has it that Vikin gs in ve n te d e be l skive r while cooking pancakes on their dented
shields. So maybe that Beowulf guess wasn’t that far off after all.
Five Nerdy Facts About Ebelskiver
1. The word ebelskiver means “apple slices,” the original ingredient used to fill these fritters.
2. Ebelskiver is pronounced “ay-blah-skee-wah.” When using this pronunciation, it is customary to
attempt the accent of the Swedish Chef.
3. You can foodie them up. This cookbook has recipes for sticky toffee, salted caramel, fig and prosciutto,
and mushroom and pancetta ebelskiver. Savory ebelskiver would make excellent party hors d’oeuvres.
4. The singular of ebelskiver is ebelskive. If you want to be precise, you can spell ebelskiver with an ash:
æbleskiver.
5. Ebelskiver pans were once sold on TV as “Pancake Puff” pans.
baking
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Chicken Feet & Clam Chowdah Ebelskiver: It's Danish for Delicious - Chicken Feet & Clam Chowdah
ABOUT THE AUTHOR: COURTNEY VIEN
Courtney Vien is a freelance writer and editor based in Durham, NC. She enjoys making food
the hard way, trying new restaurants, and foraging for honeysuckle. Visit her portfolio at
courtneyvien.com
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