When we showed up to Tyson’s place, we had no idea what an ebelskiver was. Turns out that he makes these little Danish breakfast treats using an old recipe his mother passed down to him. These are beyond tasty. In short, ebelskivers are small balls of light and fluffy pancake batter cooked in a special kind of cast-iron pan, and they require meticulous rotation to get their signature shape. Chances are you don’t own one of these specialty pans, so we’ve also tested this in a regular skillet. We baked it like a Dutch baby and topped it with Greek yogurt and fresh fruit. It’s not quite a traditional Dutch baby, but it is light and fluffy and really hits the spot.
- In a clean, dry bowl, whisk the egg whites until soft peaks form.
- In a separate bowl, combine the egg yolk, maple syrup, honey, butter, milk, flour, baking powder, baking soda, and salt. You should have a batter reminiscent of thick pancake batter. Add more flour if needed. Fold in the whipped egg whites until just combined, being careful not to overmix.
- If you are using an ebelskiver pan: Lightly grease the pan and heat it over medium heat. Pour batter into each section, leaving ¼ inch of room. Add some fruit and a blob of yogurt so the batter reaches just under the edge of the pan. When the batter bubbles and browns at the edges, flip one ebelskiver half on top of another half to make one fantastic round ebelskiver! Rotate the little pancakes to cook the seam edge.
- If you are using a cast-iron skillet: Preheat the oven to 425°F. Heat a large, well-greased cast-iron skillet in the oven for 10 minutes. Pour the batter into the heated skillet and bake for about 20 minutes, or until it turns a light golden color.
- Serve the ebelskivers or Dutch baby with fruit, yogurt, and maple syrup if you please.
Reprinted with permission from The Tiny Mess by Maddie Gordon, Mary Gonzalez and Trevor Gordon, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.