Cornbread Ebelskivers

Appetizers, Breakfast, Desserts, Holiday, Winter

Cornbread Ebelskivers with Salted Honey Butter

I’m currently sitting in the passenger seat with my laptop in my lap, while Josh drives. Amelia is in the backseat with her raincoat on, fully equipped for inclement weather, sleeping. We’ll be in The Bay soon.

It’s almost Christmas/Hannakuh and I have one last recipe to share with you before I peace out for the rest of the year!

One of my big highlights of 2016 for sure was going to Copenhagen. I still think about it often—everything from the politics to the food to Trivoli to the pretty and old cobblestone streets. The food was oh so good but I remember one thing that I totally didn’t find or stumble upon were ebelskivers. I looked! But it’s ok because I’ve had plenty at Broder Nord in Portland. I’ve been there a handful of times and the thing that is an absolute must to order are the ebelskivers with meyer lemon curd and lingonberry jam. They are SO good.

Cornbread Ebelskivers with Salted Honey Butter

If you’re unfamiliar with these puffy balls of amazingness, they’re essentially Denmark’s version of a pancake. The batter is somewhat similar, except for the last step, which involves whipping egg whites until stiff and folding them into the batter. They’re light and fluffy and so delicious after having been cooked in butter for a few minutes.

I made regular ebelskivers for an Anthropologie post I did back in November but I didn’t post the recipe because they weren’t 100, as the kids say. They still needed a bit of work.

I didn’t love that they weren’t like perfect circles. They still tasted great and were fluffy and warm and delicious but it was just an aesthetic thingy for me.

Well, Josh sent me a post that Bo Bech posted, sharing how to get perfect circles! You basically add the batter to the ebelskiver cavity, cook it for a few minutes, turn it 90 degrees and add more batter. Cook it on a few more sides and that’s it. PERFECTION.

Cornbread Ebelskivers with Salted Honey Butter

Cornbread Ebelskivers with Salted Honey Butter

Cornbread Ebelskivers with Salted Honey Butter

These taste like cornbread, oh yes they do. They’re so so good and I had trouble only eating the three I told myself I could eat. The honey butter is delicious, too. But feel free to serve them with the lingonberry butter from the Anthro post because that’s good too!

Merry Christmas!

Oh and if you don’t have an ebelskiver pan, here’s a link!

Cornbread Ebelskivers with Salted Honey Butter

Cornbread Ebelskivers with Salted Honey Butter

Cornbread Ebelskivers with Salted Honey Butter

Cornbread Ebelskivers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 ebelskivers

Cornbread Ebelskivers

Ingredients

    Honey Butter:
  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons honey of choice
  • 1/4 teaspoon Maldon sea salt
  • Ebelskivers:
  • 1 cup all-purpose flour
  • 1/4 cup fine cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/4 cup whole milk
  • 2 large eggs, separated
  • 4 tablespoons unsalted butter, melted + 2 tablespoons of unsalted butter, melted, for pan
  • Powdered sugar, for serving

Directions

    To make the Honey Butter:
  1. In a medium bowl, add the butter, honey and salt. Using an electric mixer, beat until smooth. Give it a taste and adjust the salt according to taste. (I added a pinch more.) If you don’t want to dirty your electric mixer, you can surely do this with a fork. Set aside.
  2. To make the Ebelskivers:
  3. In a medium bowl, whisk the dry ingredients together: flour, cornmeal, baking powder, salt and sugar.
  4. To a measuring cup or small bowl, measure out the milk. And then whisk in the egg yolks and melted butter. Add the wet ingredients into the dry and mix just until combined (some lumps are totally fine).
  5. Pour the egg whites into a separate bowl and using an electric-hand mixer or a stand-up mixer with the whisk attachment, beat until stiff peaks form, about 3 to 4 minutes. Fold the egg whites into the batter until combined.
  6. Place the ebelskiver pan over medium heat. Warm for about 2 to 3 minutes. Turn the heat to medium-low. Brush the cavities of the ebelskiver pan liberally with butter. This will do two things: give the ebelskivers some nice flavor and ensure that nothing sticks. Fill the cavities with about 2 tablespoons of batter. Allow to cook until small bubbles form on the surface, about 2 minutes. Using an offset spatula, turn the ebelskiver 90 degrees and then add another scant tablespoon of batter. (This will give you a perfect round-shape of an ebelskiver, if you don’t care about perfection, skip this step and flip it over and cook on the opposite side for another 2 minutes.) Cook for 1 to 2 minutes and then flip again and cook for an additional 1 to 2 minutes.
http://www.acozykitchen.com/cornbread-ebelskivers/

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15 Comments

  • Reply heather (delicious not gorgeous) December 23, 2016 at 12:28 am

    have an amazing time in the bay! hope you get to have hella boba and plenty of relaxation.

  • Reply Tori//Gringalicious.com December 23, 2016 at 5:26 am

    Omg, I want to try one of these so badly! What a delicious thing to add to my new year’s resolutions!

  • Reply Kari December 23, 2016 at 8:19 am

    I’ve never heard of those before but they look yummy!
    Kari
    http://sweetteasweetie.com/

  • Reply Margit December 23, 2016 at 3:51 pm

    Have a lovely time in the Bay with lots of joy!
    They sound so delicious and reminds me of my Viennese grandmother’s “Levanzen” she used to bake for us. n the similar kind of pan. She wante dot give me this pan when she passed but somebody in the family was faster and took it. I always was sad about that. I immediately ordered the pan and it feels like a belated gift from my grandmother Anna. Thank you! Looking so much forward to make them. Margit

  • Reply mary beth December 24, 2016 at 6:40 am

    These seem to be very similar to “popovers”. Since I don’t have a “Ebelskiver” pan, I figure I’ll try them in my “popover pans”. I guess it won’t have the traditional shape, but I’ll bet they will be delicious. Thank you for the recipe and “Merry Christmas”. Mary Beth

  • Reply lene December 25, 2016 at 4:00 am

    I read your blog on a regular basis – therefor I know you went to Copenhagen in the summer. And that is not the season for æbleskiver. For some obscure reason, we only make and eat them during the month of December. We also almost only eat the traditional kind – it is not a food where we get creative. Don’t ask me why. So it is love ly to see your version of them :-). Thanks.

    • Reply LindsDK December 28, 2016 at 3:58 pm

      Cause when it comes to tradition, Danes are conservative and wants what they know. That is part of the tradition. It has to be JUST like it was last year! 😉

  • Reply Anna Curp December 26, 2016 at 10:46 am

    Wow it delights, it hurts that I do not have a similar saucepan, where can I buy one? In target

  • Reply Katrina December 26, 2016 at 6:28 pm

    These are gorgeous! I love the honey butter that goes with them – so delicious!

  • Reply cat mario 4 December 26, 2016 at 11:51 pm

    Thanks for sharing this quality information with us. I really enjoyed reading.

  • Reply Christine So December 27, 2016 at 7:06 am

    Wow this is so yummy! I’m going to try to make it! YUM!

  • Reply Megan (Cozy Eats) December 28, 2016 at 1:01 pm

    Ohhh the ebelskivers at Broder are so good! The lemon curd and jam, ugh. I would be there all the time if it wasn’t two hours away. 🙁 Hope you have/had a good holiday!

  • Reply LindsDK December 28, 2016 at 3:51 pm

    I love your blog, but as Dane I have to be obnoxious and correct you (lovingly though) on a two things.

    It’s called Æbleskiver.
    You don’t have the “Æ”, you can do an “AE”, or just the “E” but please don’t do the Ebel that is just wrong in any form. It is ebLE.

    We eat them only for Christmas, which explains your troubles finding them in summer time.
    We eat them with powdered sugar and jam. Preferably strawberry jam – that is tradition. Meyer is not exactly known for doing traditional food of course.
    We do sometimes experiment with tradition though, so lemon curd actually sounds really interesting.

    I am curious as to why you used cornmeal for them?
    We usually use wheat-flour, but I like cornbread so I’ll give yours a try.

    Secondly it is called: Tivoli 😉 (But I realize this could be a regular typo – In which case just ignore me ;))

    I understand why my post might seem highly ill-mannered, but I had to write since my home was the inspiration. I do apologize. No disrespect intended at all.
    I swear I do love your blog and follow it regularly.
    oooOO(Also I’ve been told that us Danes can be a bit annoying about the correctness of things in our culture, to foreigners so I am generally just being very true to my nature – Please don’t hate me.) 😀

  • Reply Weekly Reads 12 - The Hoot Eats January 7, 2017 at 11:02 pm

    […] came to Portland, had Ebelskivers at Broder Nord, and then made cornbread ones. I love […]

  • Reply Ida January 23, 2017 at 2:38 pm

    We dont have a Danish version of pancakes. We just make pancakes, well actually we make crepes. Æbleskiver (no S in the end as it’s already plural) is its own thing

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