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Ebelskivers: Danish-Style Filled Pancakes And Other Sweet And Savory Treats Paperback – March 1, 2011
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From the Inside Flap
Originally from Denmark, ebelskivers (pronounced "able-skeevers") are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways.
Making ebelskivers requires little more than ingredients you probably already have on hand - milk, eggs, flour - and a special seven-welled pan that forms the pancakes' unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time.
Filled with luscious photographs and more than forty tempting recipes, this book will provide endless inspiration for any occasion.
From the Back Cover
In these pages you'll find more than 40 sweet and savory ideas for Danish-style sphere-shaped puffs called ebelskivers. Served any time of the day, these delicious recipes will change the way you look at pancakes forever!
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Top customer reviews
Well they have a picture of chocolate ones and they refer you to the chocolate one, but there is no chocolate batter recipe anywhere in the book. You are told to use the vanilla batter for the chocolate ones. Anyway I still like the book and just figured out a work around for the problem.
If you want a chocolate batter, make the vanilla batter and add the following additional ingredients:
3 Tablespoons of cocoa powder to the flour, salt, baking soda, sugar mixture.
Increase the Sugar to 3 Tablespoons
Increase the butter to 4 Tablespoons
If you are allergic to dairy like I am, substitute coconut milk for the milk.
Coconut oil for the butter that goes in the batter.
Olive oil to cook.
My kids love the chocolate ones with rolo candies melted in the middle.
By the way, if you are going to make these, you owe it to yourself to buy the Lodge Cast Iron Aebleskiver pan. Lodge is the best and they are made in America. Heat the pan in your oven on 350 before putting on the stove top. Your pan will be heated through and you will get cooking much quicker.
I had never heard of them before stumbling on them on Amazon.
Some reveiwers say they use pancake mix to make theirs but I can't imagine replacing the light, airy batter with a heavier mix. The book gives several receipes for the pastry mix.
I tend to believe if you prefrer a buttermilk batter you could substitute the milk with it to acheive the same finished result and taste.
The Ebelskiver are to die for and the batter is so simple to make at home. I understand why someone called them "Evil Skeevers"!
I made the basic batter twice and already tried experimenting by adding ice cream fudge topping as the filler on the second batch. It worked out great.
The third batch I made the almond cherry ones. Great too.
They are so simple to make and are unbelievably delicious.
What surprised me is the versatitly of them. In the cookbook are cheese stuffed served with marinara sauce, crab stuffed, etc. If you like to be a creative cook like I do, the possibilities are endless
There is not one person that I have talked to that have ever heard of them. Obvisously, they are not sold in the stores around Western New York.
I am planning on opening a bed and breakfast next year and these will definitely be on the menu.
Along with the cookbook I also purchased Nordic Ware Danish Ebleskiver Pan.
Great pan to make great Ebelskivers!!
Get them both and let your imagination and creativity take you away to tastefully wonderful possibilites.
The book contains over forty recipes for these round pancakes whose traditional preparation is as simple as unfilled buttermilk pancake batter, maybe dipped in preserves and dusted with powdered sugar. This book includes recipes that are a variations on pancake batter, for example a light cornbread. There are ten or more recipes each for æbleskivers served for appetizers, snacks or side dishes, breakfast or brunch, or for dessert.
I follow the instruction in this book to separate the egg whites and yolks. I mix the whipped egg whites into the batter at the very end to achieve a very light airy texture.
Not a criticism, since there is not a perfect right way to make these round treats.......I enrolled in a class at the local Nordic Heritage Museum and we learned to turn the cooking batter in the wells of the specialty pan in such a way as we did not get that hemispheric line dividing the pancakes that show in the cover photo of this cookbook.
These treats are meant to be served hot and eaten immediately. The whole "thing" about these airy ephemeral mouth watering tasty snacks - and guests and family crowding around you at the stove crying out for "....more, more"!
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