Danish Ebelskivers with Havarti and Dill
The beloved Danish treat known as “Ebelskivers” are round, stuffed, panfried pancakes with a deliciously crispy exterior and fluffy stuffed interior. They’re the perfect crowd pleasing, conversation starting appetizer for your next gathering! Our version is filled with buttery, nutty imported Havarti cheese and dill for an iconic Scandi pairing. Note: You’ll need a traditional Ebelskiver pan (with 7 wells) but they’re inexpensive and widely available at kitchen supply stores and online.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 2 large eggs separated
- 1 cup milk
- 2 TB butter melted
- 1/4 cup minced dill
- 1 tsp sugar
- Vegetable oil to grease the pan
- ¾ cup plus 2 TB grated imported Havarti cheese
- Lingonberry jam for serving
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, whisk together egg yolks, milk, butter, dill, and sugar until well blended.
- Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
- In a medium bowl, using an electric mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter using a rubber spatula.
- Brush the wells of your Eberskiver pan well with vegetable oil. Set over medium heat. When oil begins to sizzle, fill each well to the brim and place 2 tsp grated imported Havarti in the center.
- Cook for 2 minutes or until the bottoms are golden (you’ll also see bubbles forming on the edges of each well). Using a skewer or chopstick, nudge the edge of the puff 90 degrees, then flip over. (Note: it should flip easily, if it sticks it needs to cook a bit longer. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the centre comes out with a bit of cheese and a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate.
- Working in batches of 7, repeat with the remaining batter and imported Havarti cheese, brushing wells with oil and reheating the pan a bit before each batch. Serve warm or at room temperature with lingonberry jam for dipping.
