Blue Sky Farm

My blogging posts and photos are part of me . I think of this as a scrapbook of my life. The names have not been changed.. they are real people who have crossed my path along my journey. Some I know intimately, my family and friends. If their names are mentioned it's a sure sign they are special to me and I love them dearly...come along see for yourself, perhaps you know some of them too..

January 30, 2010

Company Breakfast Ebelskivers

They are Blueberry Ebelskivers.
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.
Bon Appetite!

Blueberry Ebelskivers

Danish Filled pancakes
30 min
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.

4 comments:

From the Kitchen said...

Thank you for stopping by my blog. I am continuing to refine it and am inspired by the blogs I read. My son gave his dad an Ebelskiver plan for Christmas and I'm looking forward to it being used! "See" you soon.

Martha said...

I see it is an ebelskiver kind of morning -- your blueberry ones look delish!

And I'm impressed with your two handled ebelskiver!

Callie said...

I had never heard of ebelskiver before. Sounds like I need to put one of those pans on my Christmas list. They look soooo good.

Junebug said...

Yum, yum! I've always wanted to try these and you make it look so easy. Now I will have to be on the look out for a cast iron pan. On let's see don't put the left overs in the freezer, I'll be right over. Oh, I guess it is about a 5 hour drive. Shucky darn maybe a little far for an evening drive.