Gluten-Free Ebelskivers
By: The Dusty Baker
Published: Thursday, July 7, 2011 - 8:40am

Ingredients




1 3/4 cups gluten-free flour (I used my standard cake flour blend)
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons granulated sugar
3 large eggs, separated
1 3/4 cups unsweetened almond milk
1 tablespoon soy sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 tablespoons melter butter or cooking spray

Preparation

1 Sift flour, xanthan gum, baking soda, baking powder, salt and sugar in a large bowl. 2 Lightly whisk the milk and soy sour cream until smooth (this somewhat replicates buttermilk). 3 Add cinnamon and vanilla. 4 Lightly whisk the egg yolks and then whisk into milk mixture. 5 Combine wet with dry. 6 Beat egg whites into stiff peaks and then fold into batter. 7 Melt butter and wipe with a pastry brush into Ebelskiver pan, then set over medium/high heat.  If using cooking spray, spray liberally. 8 Bring to a medium/high heat and fill 3/4 way with batter, making sure to note where you’ve started and ended to make turning easier. 9 Using a miniature frosting spatula, tongs, a 2-pronged fork or miniature spatula, flip Ebelskivers when they are just starting to pull away from the pan and browning on the bottom.  I’ve found confidence and the grace of a ballerina help when turning them without the batter messing all over the pan.  Standing with one foot slightly raised and toes pointed somehow also contributes to success. As does giving yourself an extremely low curtsy afterward in celebration.

About


These lovely, chewy Danish pancakes make a special addition to a weekend brunch.  My friend Abigail loaned me her Ebelskiver pan - a cast iron griddle with deep, rounded wells - and I didn't quite make it to brunch time.  I threw a batch of these gluten-free tasties together, tossed them in cinnamon and sugar and served them atop whipped cream with a fruit compote and hazelnut cookies for an incredibly decadent dessert.
They're incredibly versatile in that you can fill them with jam or chocolate, or toss them in any basic donut dressing - powdered sugar, coconut, drizzled chocolate.  A neutral palate, they lend themselves towards imagination and flair.