Santa brought me a new toy.
OK, really it was my cousin and her husband who did. But you get my drift.
I fairly squealed when I opened the big box to see my very own ebelskiver maker. Uh, what’s that you ask? It’s like a specialty frying pan with seven big dimples in it. You pour batter into each crater to create spherical, filled Danish pancakes known as ebelskivers.
For years, I’d seen the pans featured in the Williams-Sonoma catalogue. I wondered if they were easy to use. And I was curious whether the round donut-hole-shaped pancakes really tasted all that much better than your standard flat ones.
Once you get the hang of making them, they are pretty quick to make. It helps to have your batter, and your fillings at the ready near the stove, because you need to work fast.
And yes, since you need to beat the egg whites separately, and then fold them into the batter, be prepared to dirty more than one bowl.
Heat the pan over medium heat, with 1/4 teaspoon butter in each well of the pan. Pour in a tablespoon of batter, add a small amount of your favorite filling, then top with a little more batter to seal the filling in. After the bottoms brown (about 3 minutes), use two wooden skewers to flip over each pancake ball to cook the other side.
Serve with maple syrup, a sprinkle of powdered sugar. or a little whipped cream. Eat with a fork, or use your fingers. Enjoy as breakfast, brunch, or dessert.
Unlike flat pancakes, the ebelskivers get a crisper exterior that gives way to a soft interior that holds a surprise inside.