Edible Omaha


From the story The Roundness of Life by Matt Low , Photography by Linda Gentry

Yield: 21 individual ebelskivers

¼ cup butter, melted, plus another 1 tablespoon unmelted for the pan
2 eggs, separated
1¾ cups milk (or buttermilk)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons granulated sugar
Powdered sugar for dusting (if desired)

Melt and slightly cool ¼ cup butter. In a small bowl, combine egg yolks and milk. In a larger bowl, combine flour, baking powder and salt.

Once butter has cooled, stir into egg mixture until fully combined. Slowly add egg mixture to flour mixture and stir until smooth.

Beat egg whites with sugar until soft peaks form using an electric mixer or, more traditionally, by hand. Gently fold egg whites into batter, one-third at a time, until fully integrated.

Set a burner to medium-low and heat ebelskiver pan on stovetop. Place a small amount of the remaining butter into each divot. Once the small portion of butter melts easily, fill each divot with roughly two tablespoons of batter (but not spilling over the top). Once the bottom has turned golden brown, after approximately 4 to 5 minutes, use a bamboo skewer (or anything with a sharp point) to turn each ebelskiver over. Cook for another 4 to 5 minutes, until cooked through.

If using a filling (such as apple slices, chocolate chips, jams or fresh berries), it works better to start with one tablespoon of batter, add a small amount of filling, and then top with batter.

While the first round of ebelskivers cools on a plate, dust lightly with powdered sugar, and then fill up the pan with more batter, perhaps trying a different filling.