Gluten-Free Ebelskivers
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.
Total Steps
9
Ingredients
12
Tools Needed
1
Ingredients
- 1.75 cup gluten-free <a href="/4YMSSPXL">flour </a>(I used my standard cake <a href="/4YMSSPXL">flour </a>blend)
- 0.5 teaspoon <a href="/CWMCRR7Q">xanthan gum</a>
- 1 teaspoon <a href="/DFZK36N8">baking soda</a>
- 1 teaspoon <a href="/J2KTPXCW">baking powder</a>
- 0.5 teaspoon <a href="/XBPNFKYS">salt</a>
- 1.5 tablespoon <a href="/6H6G87VP">granulated sugar</a>
- 3 large <a href="/2PVT278D">eggs,</a> separated
- 1.75 cup unsweetened <a href="/SM6B7XFG">almond milk</a>
- 1 tablespoon <a href="/JC7BWKHX">soy </a><a href="/WC5JF3L4">sour cream</a>
- 1 teaspoon <a href="/SZC3QLP7">vanilla extract</a>
- 0.5 teaspoon ground <a href="/LR6J3M3S">cinnamon</a>
- 4 tablespoon melter <a href="/JWK77VQF">butter </a>or <a href="/27FMKVGH">cooking spray</a>
Instructions
Step 1
Sift flour, xanthan gum, <a href="/RNT367Z2">baking </a>soda, <a href="/HF7TLMS7">baking powder,</a> <a href="/DPSVTKVY">salt </a>and sugar in a large bowl.
Step 2
Lightly <a href="/GV3SK283">whisk </a>the milk and soy <a href="/3JV6BKBV">sour </a><a href="/R3P5MM3Z">cream </a>until smooth (this somewhat replicates buttermilk).
Step 3
Add cinnamon and vanilla.
Step 4
Lightly <a href="/GV3SK283">whisk </a>the egg yolks and then <a href="/GV3SK283">whisk </a>into milk mixture.
Step 5
Combine wet with <a href="/RF7SRX43">dry.</a>
Step 6
<a href="/3CYMY2D7">Beat </a>egg whites into stiff peaks and then <a href="/8M4FMXQ6">fold </a>into batter.
Step 7
<a href="/LWS4TC42">Melt butter </a>and wipe with a pastry brush into Ebelskiver pan, then set over medium/high <a href="/XZFHRHHF">heat.</a> If using cooking spray, spray liberally.
Step 8
Bring to a medium/high <a href="/XZFHRHHF">heat </a>and fill 3/4 way with batter, making sure to note where you’ve started and ended to make <a href="/B52FHCF2">turning </a>easier.
Step 9
Using a miniature <a href="/RP8LCDPZ">frosting </a>spatula, tongs, a 2-pronged fork or miniature spatula, f<a href="/TCL6N2Z7">lip E</a>belskivers when they are just starting to pull away from the pan and b<a href="/D434P8MH">rowning o</a>n the bottom. I’ve found confidence and the grace of a ballerina help when <a href="/B52FHCF2">turning </a>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.