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Years ago, friends gave us a curious-looking pan to make Ebelskivers. These are cute, little rounded pancakes that you can stuff or serve plain. We have played around with various recipes and found that we like them best unfilled but if you want to keep to the traditional Scandanavian version, fill them with Lingonberry jam. 


When it comes to figuring out what to top them with, we’ve got you covered. Any of the barrel-aged or infused syrups from Runamok would be divine but our new Wildflower Honey Infused Maple Syrup would put these over the top. It is the perfect combination of maple and honey to adorn the cakes, plus it would compliment any type of jam or pastry cream, should you choose to fill them.


2 eggs, whites and yolks separated

 2 cups all-purpose flour

 1 tablespoon sugar

 2 teaspoons baking powder

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 4 tablespoons butter, melted, plus extra for the pan

 2 cups buttermilk

Runamok Wildflower Honey Infused Maple Syrup or any Runamok infused or barrel-aged maple.


In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.

In a separate bowl, combine the flour, baking powder, salt, baking soda, and sugar.  Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.  Gently fold the beaten egg whites into the batter.    

Heat your ebleskiver pan over medium heat until hot.  Brush each cup with a little melted butter, then fill with batter until ⅔ full.  

As soon as they begin to bubble around the edges, use a wooden skewer, chopstick, or fork to flip them over half way, letting the batter slide around to fill in the bottom of the cup. 

When both sides have browned, remove to a plate and serve with sliced fruit and Runamok Wildflower Honey Infused Maple or any Runamok infused or barrel-aged maple syrup.