Red, White, and Blue Ebelskivers

Ebel­skivers (Aebel­skivers) are a Dan­ish dessert that really should be served as a break­fast meal, in my opin­ion. They some­what resem­ble a pancake/popover, and are best when accom­pa­nied by all sorts of deli­cious condi­ments. In their most sim­ple form, you can make them and sprin­kle then with a bit of con­fec­tion­ers sugar and driz­zle with maple syrup. In their fan­ci­est state, you can fill them with all sorts of things, from choco­late to whole fruits & jams, to creamy cheeses. Here we pro­vide instruc­tions to patri­ot­i­cally per­me­ate your ebel­skivers for a Fourth of July break­fast or brunch.

You can fill in three dif­fer­ent vari­eties, like we did, or for a lit­tle bit eas­ier option, just use the lemon curd/mascarpone to fill, and then top with the fruits. The curd/mascarpone fill­ing tends to melt into the mid­dles of the ebelskiver’s, YUM!!, but it’s nice to be able to really enjoy the creamy, lemony good­ness, so be sure to pro­vide extra for guests to use, because it is seri­ously deli­cious! If you really want to sim­plify, Just make the ebel­skivers plain, and serve all three fill­ings on the side, allow­ing every­one to smother at will.….

All the fill­ings can be pre­pared in advance. The bat­ter needs to be made right before cook­ing and a spe­cialty pan is required.

Red, White & Blue Ebelskivers

Rasp­berry Compote

Yield: makes about 1 1/2 cups of compote



  1. In a small bowl, stir together the rasp­ber­ries and pre­serves. Mash the berries up only slightly, you want big chunks, or even whole berries to remain. Set aside.

Lemon Curd

Yield: makes about 1 1/2 cups of curd


  • Lemon Curd
  • 4 large egg yolks
  • 1 1/2 tea­spoon Thick Gel
  • 1/4 cup + 2 table­spoons gran­u­lated sugar
  • 1/4 cup + 2 table­spoons water
  • 3 table­spoons fresh squeezed lemon juice
  • 2 table­spoons unsalted butter


  1. In a non-reactive medium sized saucepan, mix the egg yolks,Thick Gel, sugar, water, and lemon juice. Stir well with a whisk and cook until slightly boil­ing and start­ing to thicken. Turn heat to medium-low and con­tinue to cook for 1–2 min­utes. Mix­ture will become quite thick. Pull from heat and stir in the unsalted but­ter until incor­po­rated. Place in a bowl and cover with plas­tic wrap, push­ing down on the curd to pre­vent a ‘skin’ from form­ing. Store in fridge until ready to use.
  2. For the Filling:
  3. mix 1 8 oz. con­tainer of mas­car­pone cheese with 1/2 to 3/4 cup lemon curd.

Black­berry Jam

Yield: makes about 1 1/2 cups of jam


  • Black­berry Jam
  • 2 cups fresh blackberries
  • 1/2 cup gran­u­lated sugar
  • 1 tea­spoon vanilla bean paste
  • 1 tea­spoon fresh lemon juice
  • zest from 1/2 a lemon


  1. In a medium, heavy sauce pan, place all the ingre­di­ents. Don’t smash or mash the berries up. Stir gen­tly until ingre­di­ents are incorporated.
  2. Cook over medium-low heat until berries start to break down, and juices are released and some­what evap­o­rated. The mix­ture will be thick like a jam. This takes about 30–40 minutes.

Ebel­skiver Batter

Yield: makes about 42 ebelskivers


  • 3 eggs–separated
  • 3 cups buttermilk
  • 1 tea­spoon vanilla
  • 3 cups flour
  • 3 tea­spoons bak­ing powder
  • 2 table­spoon sugar
  • 3/4 tea­spoon bak­ing soda
  • 3/4 tea­spoon salt
  • 1/2 tea­spoon cardamom
  • 6 table­spoons melted butter
  • addi­tional melted but­ter for pan


  1. In a large bowl, sift together the dry ingredients.
  2. In a mixer, beat the egg whites with a whisk attach­ment until medium stiff peaks form. You want the egg whites to hold a peak when the beater is lifted, but not be so stiff that they are broken.
  3. In a bowl, com­bine the but­ter­milk, vanilla, and egg yolks.
  4. Add the but­ter­milk mix­ture to the dry ingre­di­ents, mix­ing until incorporated.
  5. Add the melted but­ter and combine.
  6. Gen­tly fold in the beaten egg whites. Don’t over mix. You want to just barely be able to see streaks of white.
  7. When ready to cook the ebel­skivers, heat your pan on medium-medium high heat. Add a tiny bit of melted but­ter to the pan with a pas­try brush.
  8. You will need two long skew­ers to turn the ebelskivers.
  9. If mak­ing plain ebel­skivers, put 2 table­spoons bat­ter in each inden­ta­tion of the ebel­skiver pan.
  10. Let cook for 2–3 min­utes, or until you can see brown­ing when you lift the edge of the ebel­skiver with the skewers.
  11. Care­fully, but swiftly flip the ebel­skiver over in the inden­ta­tion of the pan. This takes just a bit of prac­tice, so don’t give up!
  12. Let the sec­ond side cook until nicely browned. You can flip them back and forth a few times to make sure they are done, and then flip the all out onto a plate and keep warm until serving.
  13. If you want to fill the ebel­skivers, only put a heap­ing tea­spoon of bat­ter in the inden­ta­tion of the pan. Quickly spoon or place what­ever fill­ing you choose to use. Then cover with a heap­ing table­spoon of batter.
  14. Let cook as above.
  15. Sprin­kle with con­fec­tion­ers sugar and serve warm with what­ever top­pings you choose.

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  1. I spent 4 months in Den­mark this past year, and we had Aebel­skivers so much once it started to get cold. Recently, I have been crav­ing them but I only asso­ciate them with win­ter! I def­i­nitely will try these this Wednes­day. Thanks for sharing!

  2. I admit my ebel­skiver pan has been gath­er­ing dust in the cup­board lately. You’ve inspired me to dig it out and use it to make these won­der­ful red, white and blue versions.