"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ebelskiver or Pancakes (blueberry-filled) Recipe

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This recipe for Ebelskiver or Pancakes (blueberry-filled), by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie King
Added: Monday, March 9, 2009


1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1 pint fresh blueberries
Confectioners' sugar for dusting
Maple syrup for serving

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, 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 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 Tbs. batter. Using 2 knitting needles or crochet hook, twirl the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.

Dust the pancakes with confectioners' sugar and serve warm with maple syrup.

Number Of Servings:
Number Of Servings:
Makes about 40
Personal Notes:
Personal Notes:
Mom says they always used a knitting needle to turn their ebelskivers.
Very good without filling, served with Lingonberry Jam found at IKEA stores.
With a sweet or savory filling tucked inside, filled pancakes are a special treat for a weekend brunch. Keep these tips in mind when preparing filled pancakes at home.
Following the recipe directions, add only a small amount of filling to the center of each pancake before topping with more batter; this will ensure that the filling remains contained inside. Because the pancakes puff up considerably when cooking, do not overfill the wells with batter. To flip the pancakes over, use two wooden skewers or toothpicks (my mother said they used knitting needles.)




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