Ebbleskeevers
Danish pancake balls from the Sharp family kitchen — light, airy, and perfect with jam, butter, or a dusting of powdered sweetener. A beloved family tradition from Louise P. Bogh.
Ingredients
- 1cupflour
- ½tspbaking soda
- 1cupbuttermilk
- 3eggs
- 1tspSweet Bean Granulated Sweetener (replaces sugar 1:1)
- salt (to taste)
Instructions
Separate the eggs. Beat the whites to very stiff peaks.
Combine all remaining ingredients (yolks, flour, baking soda, buttermilk, sweetener, salt) and mix until smooth.
Fold in egg whites gently.
Keep the Ebbleskeever pan well oiled and heat to medium to medium-high. Fill each cup about ¾ full.
Cook until the bottom is brown. Use a nut pick or turkey skewer to turn: lift the cooked part up and over the edge of the cup, then turn. Cook the other side until brown.
Oil each cup again before adding more batter. Repeat until all batter is used.
Serve with syrup, jam, butter, or dust with powdered sweetener. Apple pieces or fruit may be added to the center of each Ebbleskeever while cooking.