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Loading...| 6 eggs , separated | |
| 2 cups buttermilk | |
| 2 cups flour | |
| 4 tablespoons sugar | |
| 1 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| oil ( for frying ) | |
| powdered sugar , for dusting |
| 1. | In a bowl, beat the egg yolks until they're light and fluffy. |
| 2. | Pour in the buttermilk, flour, sugar, baking soda, and salt. Mix until just combined. |
| 3. | In a separate bowl, beat the egg whites until stiff peaks form. |
| 4. | Fold the egg whites into the batter until no white streaks remain. |
| 5. | Heat your ebleskiver pan over medium heat and add a drop of oil to each cup. |
| 6. | Fill each cup ¾ full with batter. Cook until bubbles form on the surface, then use a skewer to turn them over. |
| 7. | Continue cooking until the other side is golden brown and the center is cooked through. |
| 8. | Serve with a dusting of powdered sugar. |
Easy to make and customizable to suit your preference.
Can be enjoyed with a variety of toppings or fillings.
Requires a special ebleskiver pan for shaping and cooking.
Can be time-consuming to make a large batch.
While not necessarily a healthy option, these pancakes provide a good source of protein from the eggs and some calcium from the buttermilk.
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