This Pancake Won’t Fall Flat


I remember vividly the first time I saw a filled-pancake pan.

It was featured prominently in a Williams-Sonoma catalogue, with a recipe for lemon curd and marscapone filled pancakes. As soon as I saw it, something clicked. Pancakes. Filled with deliciouness. It was a no-brainer, but the possibilities were breathtaking. After doing some research I found out that the concept of a spherical pancake was Danish, and that these pancakes were known as ebelskiver.


I finally received my very own ebelskiver pan as a 21st birthday gift. On a day most people associate with excessive drinking, all I could think about was stupefying myself with endless stuffed pancakes. Indeed, on more than one occasion I’ve served hot, fresh ebelskiver to late-night gatherings with friends. Once alcohol gets added to the equation, these pancakes go from delectable to otherwordly.  Needless to say, they’re always a hit.


As a traditional Christmas-time sweet in Denmark, ebelskiver are served plain and accompanied with lingonberry jam. But here in the States, fusion is the backbone of ethnic cuisine. So I’ve taken some liberties with ebelskiver, stuffing them with everything from cheese to chocolate chips. My favorite is a bananas foster filling.

– Catherine M.

Bananas Foster Ebelskiver

bananas foster


(Adapted from Williams-Sonoma)
-1 ¾ cups all-purpose flour
-¾ tsp baking soda
-1 tsp baking powder
-3 tbsp granulated sugar
– ½ tsp salt
– 3 eggs, separated
-1 ¾ cups buttermilk
– ½ tsp pure vanilla extract

– 3 ripe bananas
– 2 tbsp butter
– ½ cup brown sugar

bananas foster

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy. Stir the vanilla extract into the mixture. In an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the egg whites into the batter in 2 additions.

To make the filling, chop the bananas into small cubes. Melt the butter over medium heat and add the bananas. Once bananas have begun to soften, add the brown sugar and stir to coat in the melted sugar. Remove from heat and set aside.

Drop ½ tsp. of butter into each well of an ebelskiver pan set over medium heat. Once the butter begins to bubble, spoon a tbsp. of batter into each well. Then top the batter with a tsp. of the banana mixture. Finally, top the bananas with another tbsp. of batter. Using skewers to flip them, cook the pancakes until both sides are golden brown. Transfer to a plate and repeat the steps with the remaining batter.

6 thoughts on “This Pancake Won’t Fall Flat

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