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BreakfastSweet BeanFamily Recipe

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.

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10 min
Prep
20 min
Cook
30 min
Total
4
Servings

Ingredients

  • 1 cupflour
  • ½ tspbaking soda
  • 1 cupbuttermilk
  • 3eggs
  • 1 tspSweet Bean Granulated Sweetener (replaces sugar 1:1)
  • salt (to taste)

Instructions

  1. 1

    Separate the eggs. Beat the whites to very stiff peaks.

  2. 2

    Combine all remaining ingredients (yolks, flour, baking soda, buttermilk, sweetener, salt) and mix until smooth.

  3. 3

    Fold in egg whites gently.

  4. 4

    Keep the Ebbleskeever pan well oiled and heat to medium to medium-high. Fill each cup about ¾ full.

  5. 5

    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.

  6. 6

    Oil each cup again before adding more batter. Repeat until all batter is used.

  7. 7

    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.