- It costs less to buy graham crackers (a generic brand) and create your own crumbs, than buying it as graham cracker crumbs. Place graham crackers in a plastic sealed bag and crumble with your hands. Store extra in refrigerator for longer shelf-life or in pantry.
- No need to purchase special ebelskiver turning tools (really!). Use wooden bamboo skewers.
- This is a great recipe to use when you have left-over pumpkin puree.
- Practice. If you’re planning to make this for guests…practice making ebelskivers before you entertain – like the day or weekend before. You may be a natural at it, but depending on the recipe, it may take your trial and error to get the timing and turning right, so practice so you’re not in a bind when expecting guests for breakfast/brunch.
- Cook these ebelskivers at the lowest temperature possible on your stove (I have a gas stove) to allow even and thorough cooking. I found that 10 minutes on the first side was perfect at the lowest heat, allowing even browning and cooking.
- Note that the title of these treats is called pumpkin pie, it will have a pumpkin pie texture in the middle NOT pumpkin bread.
- If you’re using bamboo skewers to turn, use the rounded (blunt) side, not the pointed side (don’t be tempted). If you use the pointed side, you will inevitably puncture the ebelskiver.
- When adding batter to the pan’s wells, start at 12 o’clock and work clock-wise, filling the middle well last. That way you can more easily remember the order in which you started when it’s time to turn the ebelskivers.
- Note update: I don’t want to deter or intimidate you to try this recipe, but if you haven’t made ebelskivers before, I encourage you to start with a more basic recipe. As I mentioned in the post, this one threw me for a loop because the texture is more soft, making it challenging to flip the pancakes over.
source Ebelskivers – More Ideas and Recipes! by Kevin Crafts
Makes 21 Ebelskivers
Special Tools Requirements
An Ebelskiver pan
2 Wooden bamboo skewers (metal skewers may scratch your ebelskiver pan)
1/2 cup graham cracker crumbs
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 can (14 ounces) sweetened condensed milk, room temperature
3 tablespoons unsalted butter, melted and cooled
1 can (15 ounces) pumpkin purée
Confectioner’s sugar for sprinkling (optional)
Cream Cheese Icing (optional and source to follow)
Preheat oven to 200 degrees.
In a large bowl, whisk together the graham crackers crumbs, flour, brown sugar, pumpkin pie spice, baking powder, and salt. In a small bowl, lightly beat the egg yolks with a whisk or fork. Add the condensed milk and 2 tablespoons of melted butter. Add the yolk-mixture to the flour-mixture and, using a wooden spoon, stir until well blended. Expect that the batter will be slightly lumpy.
In a clean bowl, beat egg whites with a hand-mixer until stiff peaks form. Fold egg whites into batter, alternating with the pumpkin purée in 2 additions, just until well blended and there are no white streaks.
Brush the wells of an ebelskiver pan with remaining melted butter and place over:
- medium-low heat for electric stove-tops
- low heat for gas stoves
Note: You will need to test this and cooking time will vary as to your heat source intensity.
When the butter in the wells starts to bubble, add 2 Tablespoons of batter to each well.
Cook until the bottoms of the ebelskivers/pancakes are lightly browned and crisp, about 10 minutes (set your kitchen timer!). Use 2 wooden skewers (blunt side) to turn the ebelskivers and cook until lightly browned on the other side.
Transfer finished pancakes to a platter and keep warm in the oven while you makes 2 more batches.
Dust with confectioner’s sugar OR drizzle with cream cheese filling (see recipe from Petite Pumpkin Whoopie Pies with Cream-Cheese Filling). Serve immediately.