Oatmeal Ebelskivers with Whisky Marmalade

  • Hayley Pople

Recipe by Hayley Pople – 2013 Entry

Makes 20 roughly, time 20 mins.


½ cup Rude Health The Oatmeal

  • ½ cup oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs, separated
  • 1 ½ cups oat milk
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup Whisky Marmalade

confectioners sugar, for serving

clotted cream, to serve


  1. In a small bowl, whisk the oat flour, baking powder, salt and sugar, then set aside. In a medium bowl, whisk the yolks, milk and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy, don’t over mix.
  2. In a large bowl, whisk egg whites just until stiff peaks form, then fold into batter.
  3. Place ebelskiver pan on a medium/high heat and add a ¼ tsp butter to each well. When bubbling, add batter until half full, add a small blob of whisky marmalade, then cover with a teaspoon of batter.
  4. Let ebelskivers cook until bottomer are golden (4 mins roughly), then flip with chopsticks and continue to cook until golden all round (3 mins more). Transfer to a plate, cover with foil, and repeat with remaining batter.
  5. Dust with icing sugar and serve with clotted cream.