Last weekend, I made Ebelskivers, which are round, Danish pancakes. I’ve made these for a long time, basically since I was a kid, but I have rarely seen any other reference to them outside of our family or the small community of Danish people in the US. I recently found another recipe for Ebelskivers that I thought I would try on the boys (whole wheat, less sugar).  The results were what I expected: a LOT of complaining, but all of the food disappeared anyway. It’s kind of annoying that they complain about anything new, which these aren’t, but I do make them pretty infrequently so the boys  may have thought they were new. I usually only make them 3-4 times a year, usually around the holidays when we have more time to cook (these require egg whites to be whipped to the point of stiff peaks…so you can see why they require more time at home).

I made this recipe with half whole wheat flour with half almond flour. The result was a chewier Ebelskiver with less sugar, but just as tasty as usual. The boys didn’t like that these were darker than usual, but they tasted good with the mix of whole wheat and almond flour. My lament was that the pan was hotter than usual therefor causing a browner pancake, but this explanation held no meaning with the boys…These round pancakes do require a special pan (which can be seen below), which we received for our wedding, and a knitting needle or chop stick to turn the pancakes.You can add diced fruit to the middle of the pancake if you want; we usually eat them plain (with powdered sugar or maple syrup), but I added a fresh blueberries to a few of these Ebelskivers.

The recipe link has a great explanatory video on how to turn these pancakes. If you try them, let me know what you think!