Ebelskiver (or filled pancakes)
Photo courtesy of Williams Sonoma
Growing up, ebelskiver was a welcomed treat. Depending on the season or what was on hand, the fillings could be anything from jam to cheese. With the cool fall weather and seeing pumpkins everywhere, I’ve been looking for a recipe for a good pumpkin filling.
I actually found a Pecan Pumpkin Filled Pancake recipe on the Williams Sonoma web site (where I bought my ebelskiver pan a few years ago). Because I don’t have access to their pumpkin butter (and it’s most likely not gluten-free) and because I use my own gluten-free pancake mix, I’m going to have to experiment a little to get just the right filling. The trick with the batter is to make it lighter than a pancake batter by whipping the egg whites and folding them in. Other than that, it’s fairly easy to make ebelskiver if you have the pan and your filling options are limitless.
So the windows are open, the cool breeze is coming through, and I’ve got some ideas on what to do. And just maybe I’ll end up doing them all (jam, cheese, pumpkin, cream cheese….!). Any other ideas?
The easiest way is to get connected is to have posts emailed directly to you. Don't worry, we like you and won't spam you, sell your address or abuse you in any other way - that's just not hygge! To get posts email just enter your email address: 
In the spring of 2008 Apartment Therapy, San Francisco invited me to do a "Home Tour" of my vacation home in 
Despite all the talk about simplicity there are things that I still wish for. Some are simple and useful and some are just pure lust. But lists are good to have and share and you can see my lists at both 
October 11th, 2008 at 5:32 pm
I had forgotten about ebelskivers until now. When we lived in California many years ago, we had them in Solvang. They were so good! I’ll have to see if I can find them anywhere around here. Thanks for reviving the memory of a great time spent in the quaint town of Solvang.
October 11th, 2008 at 6:40 pm
Martin’s mom makes them with prunes in them. Doesn’t sound particularly tasty I know, but once cooked they get all juicy and delicious. Pumpkin would be great, I’d maybe bake and mash the pumpkin ahead of time, or roast little cubes of it and add a bit of maple syrup to sweeten it. Yum! A little bit of ricotta cheese (drained to take out some of the water) with some pears poached in ginger would also be pretty tasty, but that might be getting a bit ridiculous
October 12th, 2008 at 8:40 am
I’ve never heard of these but they sure do look delicious. Being in France I know crepes of course. We usually just use butter and sugar as a filling, sometimes adding Grand Marnier.
October 12th, 2008 at 8:49 am
Living in Santa Barbara, ableskivers used to be the only reason to visit Solvang, oh unless you needed clogs. Now Solvang is home to wonderful wineries and great hotel/spa getaways. But ableskivers still rule!
October 12th, 2008 at 2:40 pm
Try a little ricotta cheese with a little sugar, grated orange or lemon zest and some roughly chopped dark chocolate.
October 12th, 2008 at 3:00 pm
Oh, yum! Thanks for the reminder that my ableskiver pan sits unused in a cabinet. This is the perfect answer for what to do with some of the apples we picked recently.
October 15th, 2008 at 11:16 pm
http://pinchmysalt.com/2008/09/29/pumpkin-spice-cream-cheese-spread-recipe/
pumpkin spice cream cheese?
October 17th, 2008 at 11:30 am
Stonewall Kitchen has a maple pumpkin butter that contains the following: pumpkin puree, pure cane sugar, brown sugar, maple syrup, water, modified cornstarch, citric acid and spices.