If you've never heard of an ebelskiver, your life is about to change for the better.
Pronounced "ebbel-ski-ver," this Danish delicacy is basically pancake pop that can be stuffed with any sweet or savory filling you desire.
Christina Rakitze, the director of pastry operations for Sugar and Plumm in New York City, shows us how to whip-up a batch of their mouthwatering bacon, cheddar and ranch ebelskivers.
All you need is an ebelskiver mold, a pair of chopsticks, a little patience, and a big appetite.
Watch the video above to see how they're made.
Bacon and Cheddar Ebelskivers at Sugar and Plumm
- 5 eggs
- ¼ cup sugar
- 1 ¼ cup heavy cream
- 1 ¼ cup whole milk
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ pound melted butter
- 10 pieces bacon
- 1 ½ cup shredded cheddar cheese
- Ranch dressing
- Separate the egg yolks and egg whites.
- Mix the egg whites and sugar by hand or with a tabletop mixer until you get medium peaks.
- Whisk together the egg yolks with the cream and milk in a separate bowl.
- In another bowl, whisk to combine the flour, baking powder and baking soda.
- Whisk the milk mixture into the dry ingredients until combined, making sure to avoid lumps.
- Whisk the melted butter into the batter.
- Fold in the meringue.
- To make the filling, saute 10 pieces of bacon until desired crispiness, then drain and chop. Toss in a bowl with 1 ½ cups shredded cheddar cheese.
- Bush the ebelskiver pan with clarified butter, then spoon batter into the heated pan.
- Place 2 tablespoons of the mixture inside each ebelskiver as it cooks. Using the chopsticks, fold the edges of the ebelskiver over the filling. Once firm enough, rotate each ebelskiver in the pan until golden brown throughout.
- When cooked through, transfer the ebelskiver to a dish. Top with ranch dressing, then sprinkle more of the bacon and cheddar on top of the hot ebelskiver. Allow the cheese to melt before serving.