Ebelskivers or aebelskivers are a Danish style pancake that is spherical in shape. It is made in a special pan that results in a fluffier, lighter pancake or donut hole. The name sounds terrifying, however it is really just an oval pancake. Adding the apple cider to this recipe is so seasonally fitting.
You have probably made all sorts of pancakes before and this is not any different as long as you have the pan which can be found on Amazon. I first had ebelskivers when I went into a William Sonoma store where they had samples of their eggnog ebelskivers. I fell in love immediately and bought a couple containers of their ebelskivers mix.
For this recipe I made my mix from scratch which can be a little out of my league since baking is not my strength. But I have made this many times using protein packed pancake mixes and regular pancake mixes.
Since apple cider is in season, I thought it would make sense to use that as my liquid. The results were not only amazing but they paired well with the cinnamon cream cheese filling.
Apple cider is usually sugar loaded so I tried not to add too much sugar to the dry mix. If you have a sweet tooth then feel free to add a little more sugar to the dry mix or make that up with the maple syrup that goes on after.
Apple Cider Ebelskivers
Danish style pancakes stuffed with cinnamon cream cheese
- 2 cups apple cider
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1½ tbsp sugar
- ¼ tsp cinnamon
- 1 egg
- 1 tbsp oil
Cinnamon Cream Cheese
- 5 tbsp whipped cream cheese
- 1 tbsp brown sugar
- ¼ tsp cinnamon
- ½ tsp vanilla
Heat a medium sauce pan over medium high heat and boil the apple cider until it reduces to about half or a cup stirring occasionally for about 10 minutes.
While the apple cider boils male the cream cheese filling. Mix all the ingredients under the cream cheese filling above and set aside.
You can begin to combine your dry mix (flour, baking soda, baking powder, cinnamon, salt and sugar) in a large bowl while the cider boils down. Once the apple cider is done, allow to cool completely.
Once the apple cider is cool, add it to the dry mix along with the oil, and egg. Stir until combined but do not over stir. It's okay if you have a few lumps in there and you want the consistency of pancake batter.
Heat up the ebelskiver pan and brush it lightly with oil or spray some cooking spray. Gently pour in the batter into the ebelskiver pan filling all the holes close to the top but not to the very top of the pan as it will rise a little. Quickly add in about 1 tsp of the cream cheese filling in the center to the ebelskivers. It is okay if it sticks to the top but add just a drop of batter to cover it up if you prefer. Once the ebelskivers begin to bubble on top and brown underneath use a spatula to orbit the ebelskivers until it flips and the uncooked side is now on the bottom.
You will need to work in batches and the mix should make about 21 ebelskivers on a 7 hole ebelskiver pan.
Once all the ebelskivers are done serve immediately and drizzle with maple syrup. Leftovers can be saved in the fridge for up to a week.
