These Danish pancakes have a light, airy batter, and a sweet-tart Lingonberry jam filling. Serve them hot with a dusting of confectioners' sugar on top.
Note: Turning the ebelskivers can be tricky. I find that two chopsticks works best.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ebelskivers (Danish Pancakes) With Lingonberry Jam
- 1 cup (about 5 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 eggs, separated
- 1 cup milk
- 3 tablespoons unsalted butter, melted
- 1/2 cup Lingonberry Jam
- confectioners sugar, for serving