Ebelskiver

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Filled with Ricotta for an extra burst of deliciousness.

20 ebelskiver
25min Total Time
min Active Time
Breakfast Course

How to Make

Ingredients
1 1/4 Cup
Birch Benders Classic Recipe Pancake and Waffle Mix
2
Eggs, whites and yolks separated
1 Cup
Milk
1/2 Cup
Ricotta or your favorite jam
3-5 Tablespoons
Butter, unsalted and melted
Confectioner's Sugar, for dusting
Directions
  1. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in Birch Benders. Mixture should be lumpy—do not overmix.
  2. In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
  3. Place ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of ricotta, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.

We recommend flipping with chopsticks – it sounds weird but really it’s what works best!

 

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