Ebelskivers with pecorino and honey

January  2, 2010
4 Ratings
  • Serves about 20- 25 ebelskivers
Author Notes

EBELSKIVERS! Fun to say, fun to make, fun to eat! In this version I combined the classic Danish filled pancake with my favorite snack EVERY afternoon last time we were in Italy - pecorino and honey. Earned myself the nickname of Pooh that way. You are going to need and ebelskiver pan for this ... —aargersi

Test Kitchen Notes

Aargersi has hit gold with her flavor combination in these delightful little pancake balls. I put a plate in front of my husband, and after his first one, he proclaimed them AMAZING! I used a local cheese, Queso de Oveja, on the recommendation of my cheesemonger. It combined splendidly with fragrant rosemary, and delicate acacia honey to create a balanced savory-sweet breakfast dish. I needed to cook mine at medium heat, so I'd recommend making a test ebleskiver or two to test before committing to a whole batch. I had my best luck with turning them by poking a chopstick in the bottom, then dragging the chopstick in a circular fashion laterally to loosen the pancake before flipping it. This is definitely in my breakfast recipe arsenal, and I suggest you add it to yours! —hardlikearmour

What You'll Need
  • 1 cup flour
  • 2 tablespoons melted unsalted butter, plus additional for cooking
  • 1 cup milk
  • 1 egg - separated
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 2 tablespoons finely minced fresh rosemary
  • pecorino cheese, cut into 1/2 " hunks - get soft pecorino, not the aged kind
  • honey for drizzling - I like a light honey, acacia in particular
  1. Whisk together the milk, egg yolk and 2 tbs melted butter (better if the milk isn't frosty cold when you do this).
  2. Whisk together the dry ingredients and the rosemary.
  3. Beat the eggwhites until they peak but are not too stiff.
  4. Combine the milk and flour mixtures until just blended - do NOT over mix! Gently fold in the eggwhites.
  5. Heat your ebelskiver pan to med - high. brush each hole with butter, then put a tablespoon of batter into each. Drop a cube of pecorino in, then top with another tablespoon of batter.
  6. When they are brown underneath (I always have to peek) do the ebelskiver FLIP and cook the other side. I use wooden chopsticks for this ... you get the hang of it quickly.
  7. Put the finished ebelskivers on a platter, drizzle with honey and serve!

See what other Food52ers are saying.

  • savorthis
  • lapadia
  • BoulderGalinTokyo
  • EmilyNunn
  • LeBec Fin
    LeBec Fin

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

27 Reviews

savorthis March 2, 2015
Abbie! I love the salty cheese/honey idea. I just made ebelskivers again this weekend and filled them with a variety of pairings on the request of the family (peanut butter/banana/chocolate, raspberry jam etc) and then just made them guess what they might get. But I love your combo especially since the pecorino is just a wee bit funky.
lapadia March 2, 2015
YUM! Thanks for reminding me about these :)
BoulderGalinTokyo April 19, 2012
I've been meaning to ask, do you like octopus or squid? LE BIC FIN asked me a question about this pan: Ebilskiver pan--I too was really intrigued by this pan bucause it does look very similar to the takoyaki pan. Since it is a Danish pan, my husband thinks the Danes may have brought to Japan in their travels. Long history of Portugal influence here too. There is a recipe in food52 but I think it's someone's memory of the takoyaki. (And even though I eat sea vegetables everyday I don't like their idea of roasted seaweed on top- puts an alumium taste in my mouth.) I also thought the way aargesi described turning them is exactly the same as Takoyaki. I could send you a recipe if you are interested, I think the size of your ebelskivers is exactly the same.
savorthis March 2, 2015
This is a 4 years later response...but I used my ebelskiver pan to make the vietnamese banh khot. They are more like little cupcakes and I didn't quite get them right, but I intend to figure it out!
BoulderGalinTokyo April 19, 2012
This is a wonderful savory application! I think I 'l take a glass of wine and skip the preference.
EmilyNunn April 8, 2012
Oh, my gosh. I have never been remotely attracted to ebelsdkfhsldkjflivers until now. I thought they were a party trick. But I want to make these! Thanks!
aargersi April 11, 2012
hee hee ebelsdkfhsldkjflivers - try em you'll like em!!!
LeBec F. April 4, 2012
p.s. do you have a preferred brand pan for these? thx.
aargersi April 7, 2012
Hi! Not really - I got mine for Christmas, it's a non-stick which certainly makes it easier ... Amazon has tons!
LeBec F. April 4, 2012
gosh, i'm so PSYCHED!! I thought, from the name and photo, that these would be yeast based, but they're NOT! Now i can plunge in !; can't wait. And what a lovely photo.........
Waverly December 6, 2011
I have never heard of Ebelskivers, but it is my new favorite word. The recipe sounds wonderful too.
Kukla November 19, 2011
Wow! What a Beauty!!! It will be very hard to beat, do not even try.
My P. November 19, 2011
Yum! We make aebelskiver fairly often, but I have never thought to fill them with cheese. How fabulous! Thank you for the recipe.
CheriDawn August 4, 2011
I LOVE Aebelskivers! This is my Christmas morning breakfast every it from my ex-in-laws. I do mine with lil smokies and dip in maple syrup, simple yet satisfying.
thirschfeld December 24, 2010
I don't know how I went this long without ever having one of these they are great. The combo of the honey rosemary and cheese is so gooo-ooood.
aargersi December 28, 2010
Hey Tom - just saw this - I am glad you like them! New Years is coming - time for me to make a batch. And to be honest, eat 90% of them myself.
arielleclementine December 10, 2010
how delightful! i could eat these by the fistful! does CM sell soft pecorino?
aargersi December 16, 2010
Hi Arielle I just now saw this! Yes - CM has it - I literally give each kind a little squeeze - like the Charmin lady - and pick that way. And you know I BET a soft truffled pecorino would not suck ...
Sagegreen December 16, 2010
I almost signed up to test these, but the drink won out. Tom will do a stellar job as always. I will make these over the New Year for sure. And I have some white truffle oil that might work, too.
Midge December 7, 2010
Oh man, these sound killer. I'll have to add an eberlskiver pan to my kugelhopf mold order.
Kayb December 7, 2010
Ummm. Thinking this may be in my future....
lapadia December 6, 2010
Love the ingredients; sounds and looks delicious, thanks for sharing!
mariaraynal January 4, 2010
Oh wow. Rosemary, honey, pecorino -- so delicious. Love the photo, too.
nannydeb January 4, 2010
now I want an eberlskiver pan...
dymnyno January 2, 2010
My mother used to make ebelskivers...we thought they were sooo exotic. After reading your recipe, I am definitely dusting off the old pan!
Loves F. January 2, 2010
These sound amazing! I love the idea of savory ebelskivers, and I LOVE cheese and honey together!
aargersi January 2, 2010
Thanks! They are pretty darn good - probably shouldn't admit I ate like 6 of them on New Year's Eve :-)