The traditional Danish treat known as ebelskivers (translated “sliced apples” for one of its traditional fillings) is a marriage of doughnut, popover and pancake that can be made quickly on the stovetop.

A one-time investment in an ebelskiver pan provides countless variations on this Danish treat suitable for breakfast, lunch or snack time, for buffets, parties or lunchboxes.

Author Camilla Saulsbury has created “150 Best Ebelskiver Recipes” in sweet, lightly sweet and savory categories, as well as ebelskivers based on different global cuisines. Each recipe is made in a seven-well ebelskiver pan.

Multi-Seed Ebelskivers

Makes about 21 puffs.

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons packed dark brown sugar

2 large eggs, separated

1 cup plain yogurt

2 tablespoons unsalted butter, melted

2 tablespoons sesame seeds, toasted*

1 tablespoon anise or fennel seeds, toasted

1 tablespoon poppy seeds*

Vegetable oil

Pure maple syrup or liquid honey (optional)

— In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder and salt.

In a medium bowl, whisk together brown sugar, egg yolks, yogurt and butter until well blended.

Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in sesame seeds, anise seeds and poppy seeds.

In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.

Brush wells of ebelskiver pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 2 tablespoons batter to each well. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.

Repeat with the remaining batter, brushing wells with oil and reheating pan before each batch. Drizzle the ebelskivers with maple syrup, if using. Serve warm or at room temperature.

*To toast the sesame seeds and anise seeds, place both in a dry skillet over medium heat. Cook, shaking the pan every few seconds, for 30 to 90 seconds, until the seeds are golden and aromatic and the sesame seeds begin to make a popping sound. Immediately transfer to a bowl and let cool.

Raspberry Blintz Ebelskivers

Makes about 21 puffs.

Filling:

1/2 cup ricotta cheese*

1 tablespoon granulated sugar

1/4 teaspoon vanilla extract, divided

Ebelskivers:

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon granulated sugar

2 large eggs, separated

1 cup milk

2 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract, divided

Vegetable oil

Confectioners' sugar

Raspberry Sauce:

1/2 cup raspberry jam, at room temperature

1 cup fresh or thawed frozen raspberries

— Filling: In a small bowl, stir together ricotta, sugar and vanilla until blended. Cover and refrigerate while preparing the batter.

Ebelskivers: In a large bowl, whisk together flour, baking powder and salt.

In a medium bowl, whisk together sugar, egg yolks, milk, butter and vanilla until well blended.

Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).

In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.

Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 1 tablespoon batter to each well. Place 1 teaspoon filling in the center of each well and top with 1 tablespoon batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center with a bit of filling and moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.

Repeat with remaining batter and fillings, brushed wells with oil and reheating pan before each batch.

Sauce: In a small bowl, whisk jam until loosened. Add raspberries and crush with the tines of a fork, mixing them into the jam. Dust the ebelskivers with confectioners’ sugar. Serve warm with the raspberry sauce.

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Variation: Substitute apricot jam for the raspberry jam and 3/4 cup packed dried apricots, finely chopped, for the raspberries. These ebelskivers may be made with any combination of berries, such as blackberries with blackberry jam, or blueberries with strawberry jam.

*For best results, do not use nonfat ricotta cheese. Softened cream cheese or mascarpone cheese may be used in place of the ricotta cheese in the filling.

These green onion pancakes are a traditional Korean dish:

Pa Jeon

Makes about 35 puffs.

Dipping Sauce:

1 tablespoon minced gingerroot

1 1/2 teaspoon granulated sugar

1 teaspoon sesame seeds, toasted (optional)

1/3 cup soy sauce

3 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

Pancakes:

1 cup all-purpose flour

1 cup rice flour

1/4 teaspoon salt

3 large eggs, lightly beaten

1 1/4 cups chilled seltzer water

Vegetable oil

1 cup sliced green onions

2/3 cup coarsely shredded carrots

1/2 cup chopped shiitake or cremini mushrooms

1/4 cup prepared kimchi, chopped

— Sauce: In a small bowl, combine ginger, sugar, sesame seeds (if using), soy sauce, vinegar and sesame oil. Set aside.

Pancakes: In a large bowl, whisk together all-purpose flour, rice flour and salt. Add the eggs, seltzer water and 1 tablespoon oil, whisking until blended. Let batter stand for 5 minutes, then gently stir in green onions, carrots, mushrooms and kimchi.

Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 2 tablespoons batter to each well. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the pancakes over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove pan from heat and transfer pancakes to a plate. Let pan cool slightly.

Repeat with the remaining batter, brushing wells with oil and reheating pan before each batch. Serve the pancakes warm with the dipping sauce.

— Excerpted from “150 Best Ebelskiver Recipes” by Camilla V. Saulsbury (2013, Robert Rose Inc., www.robertrose.ca).

Reach Karen Herzog at 701-250-8267 or karen.herzog@bismarcktribune.com.

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