Stuffed Kefir Pancakes with raspberry jam. (Ebelskiver)

Ebelskiver in bowl.jpg

These are so light, fluffy and easy to make. You will need to have a special ebelskiver pan to full these off though! You can find them easily on line.

We used kefir in place of buttermilk which added a little tang to the batter.

Ebelskiver 2.jpg


  • 1 cup all purpose flour
  • 2 teaspoon sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 3/4 cup kefir
  • 1/4 cup whole milk
  • 2 teaspoon melted butter
  • 1 teaspoon vanilla extract
  • softened butter for pan
  • jam of your choice for filling (chocolate works too)
  • powdered sugar, for dusting
  1. In a large bowl, whisk together flour, sugar, baking powder & salt.
  2. Separate eggs, set whites aside.
  3. Whisk in egg yolks, kefir, milk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed - don't sweat the lumps.
  4. In a separate bowl, beat egg whites until they form stiff peaks.
  5. Fold whites into batter.
  6. Brush the pan with softened butter using a pastry brush
  7. Heat pan up over medium heat.
  8. Pour batter into each well, filling about half way. I use a small ladle.
  9. Fill with about half a teaspoon of jam or a pinch of chocolate chips.
  10. Top with additional batter - I fill ⅛" from the top.
  11. Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes. I used 2 wooden skewers to maneuver and flip each one. I usually let them cook until the tops have a ton of tiny bubbles and then carefully flip them. You'll find your groove.
  12. Repeat with remaining batter.
  13. With a small pastry bag, pipe in the jam while still warm and dust with powdered sugar, or roll them in melted salted butter and drizzle with some maple sizzurp.