Cinnamon Ebleskivers

Long, long ago, in the early days of this blog, when it was just a little baby blog with awful pictures, I was in the hospital. A lot. My husband was finishing a master's degree while being Mom AND Dad,  and I saw my family about twice a day. In between, I had a LOT of time to do absolutely nothing. I watched a lot of TV, mostly cooking shows and Animal Planet. There really isn't much on during the day, is there!

Luckily for me, (and unluckily for her!) my Mom was visiting. In fact, it's become a family joke that if Mom visits, I have to go to the hospital. Or I'm just coming out of it. Thank goodness we broke the curse with her last visit! Anyway, she brought me reading material. Cookbooks, of course! Because what else are you going to read when you're living on ice? One of the books she brought was an Ebleskiver cookbook. Ebleskivers are basically tiny, super-fluffy pancakes. I love tiny things, especially tiny food! I loved it so much that my Mom bought me a copy, and now I am finally using it!

Cinnamon Ebleskivers (adapted from the Ebleskivers Cookbook)
makes about 21

Printable Recipe

Master Batter Recipe for Ebleskivers:
1 cup all-purpose flour
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1 cup whole milk
2 Tb melted unsalted butter, slightly cooled

For Cinnamon Ebleskivers, add:
1/2 tsp vanilla extract
1/2 tsp sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

butter and brown sugar for cooking

Whisk the dry ingredients together in a large bowl.  Whisk egg yolks, milk, butter, and vanilla together in a separate bowl, then stir into the dry ingredients. The batter will be a bit thin and a little lumpy.

Beat egg white till stiff peaks form.

Very gently fold egg whites into the batter, 1/3 at a time, until most of the white streaks are gone. Be careful not to deflate the whites too much! You want a very fluffy batter.

Place your ebleskiver pan on a large burner on your stovetop.

Heat on medium heat. Coat each space generously with butter, either by brushing melted butter in them, or rubbing a stick of butter in each. (I like the latter method) You want a little pool of butter in the bottom. Sprinkle about 1/2 tsp of brown sugar in the bottom of each. Let sit for a minute or so, till the sugar is melted.

Fill each space nearly full with batter, and sprinkle with a bit more brown sugar.

Cook until the bottoms are browned and crisp, and you see bubbles rising and popping from the center. Flip over with 2 wooden skewers or chopsticks.

Cook until browned on the other side, a few minutes longer. Transfer finished ebleskivers to a plate and let cool for a few minutes before serving. Repeat with the rest of the batter. You can drizzle them with glaze or syrup, dust with powdered sugar, or eat plain!

*You can make SO many different kinds of these little beauties! You can fill them, glaze them, make them savory or sweet, the possibilities are endless! Just start with the master batter recipe, and add away! Although for normal ebleskivers, just grease each space lightly with butter, you don't need the butter and sugar for every kind*

Aren't they cute? Tiny little pancakes with a crispy cinnamon-sugar coating, almost like bite-size cinnamon buns!

We got all levels of "done-ness", it may take you a batch or two to get it perfect. But they'll all be yummy!

Fluffy little bites of yumminess. I may have to try another kind next weekend! If you're interested in finding an ebleskiver pan, most major cooking supply stores will carry them, or you can find them here, on Amazon! Lots of specialty food stores carry ebleskiver mix, too! I know Williams-Sonoma and World Market do. Have fun!

Shared at Tutorials, Tips and Tidbits