These Scandinavian pancakes, which look more like donuts, require a special cast-iron ebelskiver pan. They can also be filled with jam, if desired, but are just as good plain served with confectioners' sugar on top.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 3 large eggs
  • 2 Tbsp. granulated sugar
  • 3 Tbsp. melted butter
  • 1 1⁄2 cups buttermilk
  • 1⁄2 cup milk
  • 1⁄2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 Tbsp. vegetable oil
  • 2 tsp. confectioners' sugar


  • Separate the egg whites from the yolks and place into two bowls. Whip the whites to a stiff peak. Beat the yolks with the granulated sugar, butter, buttermilk, milk, salt, and vanilla. Sift the flour, baking soda, and baking powder together. Stir it into the egg yolk mixture. Fold in the egg whites.
  • Place the ebelskiver pan over medium heat and let it warm for several minutes. Use a basting brush to brush the depressions with oil. Once the pan is hot, fill the depressions half way with batter. Cook for 1 to 2 minutes on the first side or until there are visible bubbles and the surface starts to look dry.
  • Use a skewer or a crochet hook to lightly pierce the cooked edge of the batter and flip it upside down. Repeat in the same order the depressions were filled. Cook for 1 minute before removing. Oil the depressions again and repeat until all the batter has been used. Dust lightly with confectioners' sugar and serve warm.