January 30, 2010
This morning I decided to make my husband & our guest ( his brother) a favorite breakfast recipe. It takes a bit of time but well worth the effort. You will need an ebelskiver pan to make these round puffy pancakes. You can purchase a pan in any cookware dept of a kitchen store. I purchased mine years ago and it is a cast iron beauty. These are left plain & hot from the pan, Sometimes I dust them with powdered sugar. Today I had them with pure maple syrup. I will freeze the remaining for snacks to eat on a road trip.
Danish Filled pancakes
15 min prep
Makes about 30 Ebelskiver
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 lemon, zest of
3 egg yolks
5 egg whites
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 tablespoons unsalted butter, melted
1 pint blueberries
confectioners' sugar, for dusting
In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
In another bowl, lightly whisk the egg yolks.
Whisk in the buttermilk and ricotta.
Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
Put 1/2 teaspoons butter in each well of a ebelskiver pan.
Place over medium heat and heat until the butter begins to bubble.
Pour 1 Tbs. batter into each well.
Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
Transfer to a plate.
Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners’ sugar and serve warm.
For a savory variation fill Ebelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.
Posted by Cheryl Severeide at 10:00 AM