Stone Fruit Pancakes
Prep time
Cook time
Total time
Fluffy pancakes from leftover ebelskiver mix. This recipe proves that sometimes shortcuts can be just as good!
Recipe type: Breakfast
Cuisine: Western
Serves: 12 medium pancakes
  • 1 cup ebelskiver mix
  • 1 cup milk
  • 1 Tbsp distilled vinegar
  • 1 egg, beaten
  • 1 tsp vanilla essence
  • 1 tsp grated lemon rind
  • 1 tsp cinnamon
  • White nectarines
  • Black plums
  • Honey blossom honey or peach blossom honey
  1. Sour the milk: Add vinegar into milk, give it a stir and set aside for 10 minutes.
  2. Make the batter: Place ebelskiver mix into a bowl. Add soured milk and the rest of the ingredients, except the fruit and honey. Using a spatula, combine well till most lumps are gone. The batter should be quite smooth but does not have to be completely so.
  3. Heat a pan and brush with a thin layer butter. Not vegetable oil, just good ol' butter for that creamy, country goodness.
  4. Carefully drop a spoonful of batter into heated pan over medium heat.
  5. Leave untouched till bubbles pop.
  6. Flip pancake with spatula, or if you're fancy about it, with a flick of the wrist and a toss.
  7. Let it sit for 20-30 seconds or so and remove.
  8. Serve with sliced fruits and drizzle with honey.
The key to consistently golden pancakes is patience and even heat. The pan should be at medium heat. Otherwise parts of the pancake will brown too soon.

Wipe down the pan after every 3 or 4 pancakes to keep the pan and pancakes clean.

Resist the temptation to flip the pancakes too early. Wait till the bubbles have popped before flipping, which can be tricky when you're hungry!

Go crazy with the fruit! Try it with all kinds of fruit; it's impossible to go wrong here.
Recipe by Ginger and Cilantro at