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Basic Review of Ebelskivers

First of all we want to apologize to all of you for our lack of posting last month, we also want to send a HUGE thank you to John for keeping things going.  Tiffany and I got married last month and it had taken a lot of our free time and unfortunately Lukewarm Legumes suffered.  The great news is we are happily married and have a lot of great posts just waiting to be composed!  Now to your regularly scheduled post about Ebelskivers.

I first heard of Ebelskivers in 2009 from Food Networks “The Best Thing I Ever Ate” series.  Celebrity Chef Aaron Sanchez  raved about this delectable little stuffed breakfast style pastries from Denmark.  I’ve wanted to try them or make them ever since, and recently that dream had become a reality.  Tiffany and I were out shopping and stumbled into Williams Sonoma, and picked up their Nordic Ware Ebelskiver Pan while a little pricey it’s a very well constructed pan.  My only complaint would be the design is not favorable for glass top ranges, which is what we have.  That said, as long as you are careful then I don’t think it’s a huge concern, but don’t come complaining to me if you scratch your glass cooktop.  This is more of a stationary pan, bring it up to temperature and leave it there, the only time it is moved is when you are removing the finished ebelskivers and returning it to the stove.

Before we jump too far ahead we want it to be known that we really enjoy ebelskivers and this is the first of a few posts you’ll see on the topic.  We’ve only made them 6 or so times now and all have been sweet, we have yet to gravitate towards the savory, but we will eventually!

The basic ebelskiver batter we use is very similar to pancake batter.

1 cup all-purpose flour
1 1/2 teaspoon(s) Sugar
1/2 teaspoon(s) Baking powder
1/4 teaspoon(s) Salt
2 whole(s) Eggs Separated
1 cup(s) Milk
2 tablespoon(s) Butter Melted and slightly cooled

Combine the dry ingredients, in separate bowl whisk together egg yolks, milk and butter, then combine with the dry ingredients – the batter will be lumpy.

Here is a picture of batter before folding in the beaten egg whites – please note this is a half batch.

ebelskiver batter

Whip the egg whites until stiff, fold in 1/3 at a time.

That’s it!

We typically add an extract to our batter, we’ve enjoyed coconut extract and vanilla extract but your creativity in balancing the filling to the batter is totally in your hands.  If you’re planning on a savory Ebelskiver then don’t use any extracts.

Next comes the cooking part, different people have different techniques but what I’ve found works best is to heat the pan to a med-low heat, have your filling ready, use a nonstick cooking spray or butter in the pan and then spoon in a generous tablespoon of batter into all of the ebelskiver openings. I’ve found it’s much better to under fill with batter than over fill, remember when you add your filling it displaces batter and fills up the rest of the cup.  Once the batter is in the pan quickly get your fillings into as close to the center of the batter as you can.   If you find you’re rushing too much turn the heat down a little.  As I mentioned before it’s much easier to have them a little on the small side than overly huge, however, as you’ll see in the image below the cups do fill up when you add the fillings.

Ebelskivers cooking

Another little trick I’ve been using since our first batch is that once the fillings are in I use my finger and kind of push the filling down and make sure it’s covered with batter.  The reason I do this is it typically produces an ebelskiver that is less likely to leak.  The image above is a cherry and chocolate sauce in coconut extract infused batter.

You’ll notice some bubbles when they are cooking, unlike with regular pancakes this is not an indication that they are ready to turn, even when the bubbles remain.  This just takes a little practice but after your first pan full you’ll have it down.

They sell a pair of sticks to flip/turn ebelskivers at Williams Sonoma for $13, we opted to just use wood skewers, the kind you use for grilling.  We also tried a high temperature slim silicon spatula and it didn’t work at all!  To flip them all you do is gently poke along one side and they should sort of start turning on their own, carefully help it make the complete flip and if you’ve over filled them gently, and carefully squish them into the pan.  You’ll know what I’m talking about if you do it, if you over fill them this is where it will become a problem.  When you try to flip an over filled ebelskiver it doesn’t fit back into the pan, the baking soda reacts and they grow when cooked.  If you do this and don’t squish them into the pan you end up with a most likely leaking ebelskiver that resembles a mushroom – they still taste great but it’s not a great demonstration of the technique used create what should be a uniform and sealed ebelskiver.

I typically plan for a single turn, that’s not to say you can’t flip them back over if you think they need more cooking but it shouldn’t be necessary if you are patient enough.  The finished product looks like what you see below.



You’ll notice some of these leaked and there is some uneven cooking, this was 100% my fault, this batch is one of our very first batches and we’ve gotten a lot better.  You can dip them in syrup, eat them as is, dust them with powdered sugar, whatever you feel is appropriate.

As I mentioned earlier we have become a big fan of these and we will follow up with additional posts on our success and failures (there have been a few), in the mean time we strongly suggest giving these tasty little stuffed pancakes a shot!




Candied Pecans – Sugar Free

I have mentioned in previous posts the fact that I have a number of friends with special dietary needs. Because of this I make a special effort to produce items from my kitchen they can eat too.

Raw Pecans Halves

I make this sugar free candied pecan recipe for a safe sweet snack they can enjoy. The coating has the taste and texture of cotton candy. Not only are they good to serve at parties, but they make a great gift too.


1 c Pecans, raw
1 egg white, lightly beaten
1/3 c Sucralose

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

Roast raw pecans in oven on the baking sheet for 10 minutes then allow to cool.

Beat egg white, blend in Sucralose, add nuts and toss to coat.

Pecans Ready for Coating

Spread mixture evenly onto baking sheet.

Bake 30 minutes or until nuts are toasted, stirring every 10 – 15 minutes. *

Pecans Ready for Roasting

Cool for 30 minutes.

If you prefer one of the following can be added along with the Sucralose and nuts.

1 t Maple flavoring
1 t Vanilla
2 t Cinnamon, ground

Candied Sugar Free Pecans

* As the pecans roast, the coating will begin to harden. As it does, it is important to separate the nuts or they will stick together. Also, you will need to ‘work’ the baked nuts after cooking to remove excess coating. Make sure not to pack the loose coating in with the finished nuts if you are giving them as a gift.

Cookies for Santa – Oatmeal Raisin

Christmas Eve is coming up quickly. Maybe you are wondering what kind of cookies to make for Santa’s special visit, or are just looking for the right cookie to serve to your guests. Here is a winning cookie recipe crafted in the Lukewarm Legumes test kitchen for you to try and just in time for the holidays. These cookies are not too sweet, or too filling, but are definitely delicious. They have the heartiness of oatmeal and the subtle sweetness of raisins combined with brown sugar and real butter. How could you go wrong?

Oatmeal Raisin Cookies


1 c Butter, softened
¾ c Sugar, brown packed
½ c Sugar, white
2 Eggs
1 t Vanilla

1 ½ c Flour, all purpose
½ t Salt, Kosher
1 t Baking powder
1 t Baking soda
1 t Cinnamon, ground

3 c Oats
1 c Raisins

Preheat oven to 350°F.

Cream together the butter, brown sugar, sugar, eggs and vanilla until smooth.

Ready for Creaming

In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together.

Mix the flour mixture into the butter/sugar mixture.

Stir in the oats, and raisins.

Form into balls and place on cookie sheets covered with parchment paper.

Ready for Baking

Cookies should be placed about two inches apart to allow for spreading since they have a lot of butter.

Bake them for 5 minutes then rotate and switch oven shelf placement, if baking more than two sheets at a time. Bake for 5 minutes and repeat until fully baked.

Fresh From The Oven

Remove from the oven when they begin turning golden brown.

Transfer to cooling racks.

Home Made Chocolate Syrup

Chocolate Syrup is a staple food around my home. It goes into a lot of things including milk, coffee, and over ice cream. Up until now I always had on hand the name brand readymade chocolate syrup. However, my pantry backup system failed me and when the bottle we were using became empty there wasn’t another one on hand to replace it with.

Ice Cream with Chocolate Syrup

This was just the inspiration it took for me to attempt making my own chocolate syrup from scratch. After all, my usual kitchen policy is to shy away from anything that is already prepared. So, why not chocolate syrup as well?

It is actually pretty simple to make, the ingredients being: sweeteners, cocoa powder, water to blend, a touch of salt, and vanilla.

The real challenge is balancing the heat to prevent the mixture from boiling over. This mixture when boiling is unstable and must be watched constantly – you will probably need to make several adjustments to the heat while preparing it.

Chocolate Syrup Cooking

However, the results are very satisfying. This method produces about 4 cups of delicious chocolate syrup.


1 ½ c Water
4 c Sugar
3 T Corn Syrup, light
¼ t Salt, Kosher

1 ½ c Cocoa powder

1 T Vanilla

Mix the water, sugar, corn syrup and salt in a pan and bring to a boil. Add the cocoa powder and stir until blended well. Continue to boil and stir until the mixture thickens. Don’t worry if the syrup seems too thin after boiling, it will thicken significantly once it cools.

Just before you turn off the heat and the vanilla and mix. Be careful at this step because the vanilla will immediately boil and steam.

Cool completely, transfer to a container, and store in the refrigerator. It will keep for several months in the refrigerator, but you’ll probably never find out – it is that good.