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sourdough ebelskiver pancakes with jelly centers on a blue and white plate

Sourdough Ebelskivers (Danish Pancakes)

User the unique pancake maker to create Ebelskivers, the traditional Danish pancake.  We celebrate Pancake Day every year with these and this delectable sourdough pancake recipe.
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Ingredients
  

Initial Batter

  • 3 Cups Organic White Flour May use whole wheat.
  • 1 tsp. Sea Salt
  • 1/4 Cup Coconut Sugar Raw sugar works well, too.
  • 1/2 tsp. Nutmeg
  • 2 Cups Filtered Water
  • 1/2 Cup Starter
  • 2 Fresh Eggs*

Before Baking, Add In:

  • 3 Tbsp. Melted butter May use coconut oil.
  • 1 tsp. Vanilla
  • 1 tsp. Baking Soda Optional but it will make them poofier.

Instructions
 

Initial Mix:

  • Mix 3 cups of flour, 1 tsp. of sea salt, 1/4 cup of sugar, and 1/2 tsp. of nutmeg in a ceramic bowl.
  • In a different bowl, mix 2 cups of water, 1/2 cup of starter, and 2 eggs (if using at this stage). Add the wet ingredients to the dry ingredients and mix until incorporated. Do not overmix.
  • Cover and let the batter sit on your counter for six hours or overnight. If your kitchen is warm, consider refrigerating overnight so you don't over ferment the dough.

Before Baking:

  • Preheat the Ebelskiver pan on medium-low heat and put a dab of butter in each well to melt.
  • Melt 3 Tbsp. of butter or coconut oil and set aside for a few minutes to cool. Add 1 tsp. of vanilla and 1 tsp. of baking soda, if using. Add this mixture to your fermented batter and mix until incorporated.**
  • Fill each well of your pan about 3/4 full with batter. Do not overfill.  
  • If you're going to use an inclusion like spiced apples, chocolate chips, or sausage, do it now. 1-2 tsp. of anything should be enough to give flavor but not overfill the well of the pan.
  • Cook until the batter begins to buble and the underside becomes stiff.
  • Using a bamboo skewer or knitting needle, carefully turn the pancake over so that what was on the top is now on the bottom.
  • Bake a further 3-5 minutes or until golden browned. If you've included a filling, allow a little more time.
  • Plate and cover and serve hot.

Notes

*If you have concerns about salmonella, you may add the eggs after the fermentation stage. You can also ferment with the eggs but in the refrigerator.
  • FYI, the eggs will be more difficult to incorporate after the fermentation stage. The easiest way I've found to do it well is to use my hands.
Be sure not to overmix your batter at any stage of the process. Overmixing sourdough pastry recipes results in bread-like texture.
  • To avoid overmixing, I mix by hand with a spoon instead of in my mixer.
**If your batter is too stiff, add some cream, milk, or water to loosen it. It should be spoonable, like any pancake batter you've made before.
The fermentation process of sourdough pancake batter can have variable results based on how much liquid was added initially in relation to the kind and amount of the flour added. (There are several other factors, but this is the big one.)
  • To get more predicatable results, use a kitchen scale to measure your ingredients. A kitchen scale is not my style, so I simply add a little moisture if I was sloppy with my liquid to flour ratio.
You can also bake the pancakes in thirds by turning the pancake 1/3 of the way over. I'm not very methodical and simply turn the pancakes until they're baked on all sides.
  • I'm usually running 2 or 3 pans of ebelskiver at one time, so I don't pause long enough to measure. You'll find your own rhythm!
Turning the Abelskiver will not only cook the pancake, but it will also form the top of the pancake's spherical body.
These are best served hot, which means I serve them with other dishes to eat right away and have people come to the stove to get abelskiver when they're ready.
Dust with powdered sugar, or drizzle with syrup or honey. If you have savory inclusions, top with herbed butter or bechmel or cheese sauce.
Just a reminder: If you've included a filling, allow a little more time. I always taste test because different fillings have different density, which will affect bake time.
Tried this recipe?Let us know how it was!