Skever, our lhasa apso/poodle mix, was three months old the day we brought him home. We found an ad in the Washington Post- he was left over from a previous litter and needed a home. I wasn't particularly taken with him but John saw something special in his little being so the decision to adopt him was made. We had driven only one block away when my husband said that he thought our new puppy was the color of an ebelskiver! Well, he was, before his first haircut anyway! His body was the color of his golden little ears but his hair was so long at three months old and his legs so short that I couldn't tell if I should be praising him when he squatted to pee or not! So off to the groomers on day two of joining the Hansen household! The rest is history- he is an absolute delight with loads of charisma and we all love him beyond words!
Back to ebelskivers! An ebelskiver is a traditional Danish pancake in the shape of a sphere. They are buttery, golden spheres of deliciousness! My husband is half Danish and he makes ebelskivers two or three times a year although in Denmark they are made only during the Christmas season. We invested in a cast iron skiver pan several years ago. John's sister owns their grandmother's original pan which is nearly 100 years old! They are certainly not gluten free, vegetarian, or vegan, but every once in a while we indulge, including this past Christmas morning when we had two treats; ebelskivers and breakfast out on the deck in 70 degree weather!
5 eggs, separated 1 tsp salt
2 c buttermilk 2 T sugar
2 c flour 1 tsp each baking powder and baking soda
Beat egg whites until light and fluffy. Set aside. Beat egg yolks, salt, and sugar. Add buttermilk, flour, baking soda, and baking powder. Continue to beat on low. Add egg whites and stir until forms a creamy consistency. Butter skiver pan. Fill to rims. Turn as needed until dough is cooked through and outer layer is golden. Sprinkle with powdered sugar. Enjoy!