Follow these steps for perfect results
eggs
separated
shortening or oil
sugar
buttermilk
flour
baking powder
soda
salt
nutmeg
Separate eggs.
Beat egg yolks until light.
Add oil, sugar, and buttermilk to the egg yolks.
Sift together flour, baking powder, soda, salt, and nutmeg.
Add the dry ingredients to the buttermilk mixture and combine.
Beat egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter.
Grease a hot ebel-skiver pan.
Pour batter into the greased ebel-skiver pan.
Turn the ebel-skivers gradually until done inside and golden brown on all sides.
Serve hot with syrup or brown sugar.
Expert advice for the best results
For a lighter texture, use cake flour instead of all-purpose flour.
Be careful not to overmix the batter after adding the egg whites.
Everything you need to know before you start
10 minutes
Batter can be made 1 hour ahead of time and refrigerated.
Serve warm on a plate, dusted with powdered sugar and drizzled with syrup.
Serve with maple syrup
Serve with fresh berries
Serve with whipped cream
Pairs well with the sweetness of the ebel-skivers
Discover the story behind this recipe
Traditional Danish pastry served during holidays and special occasions.
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