I recently got this Ebelskiver pan from Williams-Sonoma just to prove to myself I could be a navel-gazing self absorbed yuppie elitist if I put my mind to it. I mean, a fucking pan just to make Ebelskiver? From Williams-Sonoma? Can one be more solipsistic? Do I own some sparsely furnished, post-modern pancake house that caters to existentialist Scandinavian misanthropes?

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In any regard it’s pretty neat, and my daughter loves eating this things for weekend breakfast. And it’s really easy, actually, to “stuff” your ‘skivers by dropping your filling (in this instance, a simple paste of melted butter, cinnamon, and brown sugar) on top of the dough as soon as you pour the batter into the wells.

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The filling seeps into the dough, and you’re left with these cute little “popovers.”

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Works with impromptu fresh fruit sauces as well.

I’m usually not one for sweet-ish things, but making your own Ebelskiver is heavy on the neat-o factor. I’m looking forward to attempting a savory ‘skiver…pulled pork?

Williams-Sonoma Ebelskiver Recipe (Copied Verbatim More or Less)

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. granulated sugar
  • 4 eggs, separated
  • 2 cups milk
  • 4 Tbs. (1/2 stick) unsalted butter

    • Whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

    Put 1/8 tsp. melted butter in each well of a filled-pancake pan (ME: or use non-stick spray, which is what I used). Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers (ME: or chopsticks!), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.