I'm live blogging, in that I'm blogging while they are being made.
Some years back, while traveling up the coast of California, I had occassion to stop in the town of Solvang, where they make and serve up the most wonderful ebelskivers, a jelly doughnutesque confection I have dreamt of ever since. Since I am now gluten-free, they have been on the no-no list. (I hate that list). Tonight, we are reunited!
Ebelskivers are traditional Danish pancakes in the distinctive shape of a sphere. Somewhat similar in texture to pancakes crossed with a popover; æbleskivers are solid like a pancake but light and fluffy like a popover. They are plain or filled with jam or creme and topped with powdered sugar.
A sweet soul has put together a GF recipe for these jelly-filled yum yums. This is the guide & these are the ingredients being used tonight:
Followed the recipe exactly, except, my recipe is also dairy-free, so I'll be using goat milk.
Do you have an ebelskiver pan? Makes this whole process tons easier. This one was obtained from W&S (I'd list the full name, but they don't pay me).
Wait until the pan is hot, then pour in batter to half fill cups. Remember the order you pour, you'll want to do the next step in the same order.
Wait until the batter sets up and the edges are dry, then drop a teaspoon of jam into the middle of each cup. Start with the first again, filling each cup with batter to just overflowing.
Should you prefer them plain, just fill each cup to nearly overflowing at first pour.
Wait for that to set up and the edges to dry once more, then flip each ebelskiver in the order poured, working quickly to flip, not pour, the whole thing over all at once. Here are the untensils I used for flipping:
Done correctly, they should look like this:
These turned out well! Delicious and gluten-free!
Fresh out of the pan...
Don't forget that powdered sugar!
