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Buckwheat Sourdough Ebelskivers

Buckwheat Sourdough Ebelskivers

Chelsea
These are delicious stuffed pancake balls! They are gluten-free and can be made dairy-free.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients
  

  • 4 pastured eggs separated
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 2 cups of fresh Buckwheat Sourdough starter
  • 2 tablespoons grass-fed butter melted
  • 1-3 tablespoons maple syrup
  • 2 tablespoons whole raw milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon gluten-free baking powder

Instructions
 

  • First, combine the egg whites, cream of tartar and sea salt in a medium bowl and whip until soft peaks form.
  • Next, combine the egg yolks, maple syrup, milk, vanilla, and melted (and cooled) butter in a large bowl and mix well.
  • Add the sourdough starter and baking powder and mix gently.
  • Start heating your pan. I use my second largest burner on medium heat, but you may need to play around with your pan/burner/heat combo.
  • Finally, fold in the egg whites.
  • When your pan is fully heated, add a little butter to each hole and then fill each with about 1/4 cup of batter. If you are adding chocolate chips or jam, so this right after you have filled the holes.
  • Wait about a minute and then use the wooden skewer to turn the pancakes just about a 1/4 turn. It is sort of a twisting motion.
  • After a little more time, turn the pancakes with the skewer again. You will repeat this until the pancake is fully upside down (and round).
  • Once they are cooked, remove that batch of pancakes (I use the skewer to this as well) and start a new batch.

Notes

They take practice to make, but they are worth it!
Tried this recipe?Let us know how it was!