Ebelskiver Pancakes with Brown Sugar Sauce
Prep time
Cook time
Total time
Serves: 6-8
  • 4 eggs, separated
  • 1 tbsp sugar
  • 1 can evaporated milk
  • ½ tsp salt
  • 1 tsp baking powder
  • 1¼ cups flour
  • ¼ tsp cardamom
  • Canola oil
Brown Sugar Sauce
  • 2 cups whipping cream
  • ⅓ cup Roger's syrup (golden syrup)
  • ⅓ cup brown sugar
  1. Heat up ebelskiver pans over medium to medium-high heat, depending on your range. They need to be hot before you start cooking.
  2. Separate your eggs and beat the yolks with the sugar.
  3. Add the milk, salt, baking powder and flour. Last, add the cardamom.
  4. *Whip the egg whites until stiff peaks form. Fold in the egg whites to your other mixture and your pancake batter is ready!
  5. Now is a good time to make the brown sugar sauce, or get someone else to do it while you keep making the pancakes. Whip 2 cups of whipping cream until very stiff and then fold in ⅓ cup of Roger's syrup and ⅓ cup brown sugar. It's best to let this get nice and cold in the fridge, but still tastes amazing freshly made.
  6. Using a silicone basting/pastry brush, coat each hole in the ebelskiver pan generously with canola oil. The oil should sizzle but not go crazy and psycho--if it does, turn down the heat a bit because your pancakes will burn.
  7. Pour batter until the holes are ¾ full, depending on how fluffy you want them. This is where some trial and error takes place---you want the outsides golden and crispy, but the insides cooked and not doughy.
  8. Flip the pancakes fully over, or as far as you can turn them to took on the other side. I just use chopsticks or wooden skewers to flip over the pancakes. They don't have too cook too long before you flip them, you can give one a test around 30 seconds depending on how hot your pan is. I use my chopstick and put it in the batter that's cooking (the first one you pour in) and see if it's "flipable", then flip it all the way (or most of the way) over.
  9. This recipe makes approximately 56 pancakes. Serve with brown sugar sauce and enjoy!
*A great kitchen hack for this is to whip the egg whites in a cold metal bowl because they get to peak-form much faster than in a plastic bowl at room temperature. Trust me---try it!
Recipe by Nurse Loves Farmer at http://www.nurselovesfarmer.com/2015/02/ebelskiver-pancakes/