Danish Ebelskiver

1. 1

   Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt into the egg yolks until well combined.

2. 2

   In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Beat the flour mixture into the egg mixture just until smooth, with most lumps gone.

3. 3

   Using an electric mixer, beat the egg whites in a bowl until stiff peaks form. Gently fold the beaten egg whites into the batter.

4. 4

   Brush melted butter into the round wells of a cast-iron ebelskiver pan. Set the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each well, filling them about halfway to three-quarters full. Let the ebelskiver cook until the bottoms are golden brown, 1 to 2 minutes; the centers will still be runny.

5. 5

   Using a toothpick or wooden skewer, gently nudge each ebelskiver at an edge to loosen it from the pan. Insert the toothpick lightly into a top edge from the inside, then gently lift and rotate the pancake to flip it over. Turn them so the rounded bottoms face up and the liquid batter in the center flows into the bottom of the well. Cook until the second side is browned, about 1 more minute.

6. 6

   Remove the finished pancakes from the pan with the toothpick, place them on a platter, and serve warm.

• Calories 272.89 kcal Moderate
• Protein 8.48 g Moderate
• Carbs 31.66 g Moderate
• Total Fat 10.47 g Moderate
• Saturated Fat 6.23 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 102.46 mg High
• Sodium 139.98 mg Moderate
• Fiber 1.36 g Low Source
• Sugar 3.67 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 135.53 mg Moderate
• Iron 2.2 mg Moderate
• Potassium 5.53 mg Low Source
• Vitamin A 39.12 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 1.28 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten