BLUEBERRY-RICOTTA STUFFED EBELSKIVERS
Ebelskivers -- fluffy Danish-style stuffed pancakes -- are even more fun when packed with blueberries and a lemony ricotta filling.
Provided by Food Network Kitchen
Time 45m
Yield 14 servings
Number Of Ingredients 15
Steps:
- For the filling: Mix together the ricotta, honey and lemon zest in a small bowl until well combined. Cover and refrigerate until ready to use.
- For the pancakes: Whisk together the flour, brown sugar, baking powder, baking soda and salt in a medium bowl.
- Whisk together the milk, sour cream, egg yolks and lemon zest in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
- Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
- Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
- Carefully spoon about 1 teaspoon of the ricotta filling into the center of each ebelskiver, then press 2 blueberries (or just 1 if large) into the center. Spoon about 1 tablespoon additional batter on top of the blueberries so the wells are very full. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
- Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into the well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
- Repeat the process with the remaining melted butter, batter, filling and blueberries to make 6 more ebelskivers. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm drizzled with honey.
DANISH EBELSKIVER
These are a light Danish-style pancake that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.
Provided by Jim White
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
- Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
- With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
- Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
- Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
- Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 32 g, Cholesterol 109.7 mg, Fat 12.1 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 6.7 g, Sodium 486.3 mg, Sugar 1.6 g
AEBLESKIVER (DANISH PANCAKES)
As a young girl, I constantly craved Saturdays and Sundays when my mother would prepare these small delicious pancakes. Now as a college student, I still look forward to Christmas time when our family is together and my mother and I prepare an overwhelming amount to feed family members! Definitely add in any kind of jam, peanut butter, honey, Nutella®, chocolate chips, fruit (diced apples, blueberries, etc.); the possibilities are endless and so delicious!
Provided by ellie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 7
Number Of Ingredients 11
Steps:
- Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
- Heat an aebleskiver pan over medium heat; prepare with cooking spray.
- Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 18 g, Cholesterol 34.2 mg, Fat 4.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 361.5 mg, Sugar 5 g
AEBLESKIVER (ROUND, FILLED DANISH PANCAKES)
This Danish delicacy is served in many Danish-American homes, including mine. A special pan is needed; even though new pans are available, many cooks favor the old cast-iron pans, which are handed down from generation to generation. You can get them at many scandanavian specialty stores, and can also order them online. In Denmark, aebleskiver is served as a dessert with sugar or marmelade. On the island of Aero, a small sliver of prune is put in the middle as they are cooked. There are many different recipes, and this one is my family's favorite. We put a little jam, preferably lingonberry preserves, in the middle of our aebleskivers as they are cooking, before turning them, and we eat them with sweetened cinamon-sugar applesauce. You will need a little practice in turning these doughnut-like treats. A fork works, but some practiced "turners" use a knitting needle, preferably wooden, or a similar device such as an ice pick. Even a toothpick will do.
Provided by AB_Fan
Categories Breakfast
Time 30m
Yield 24 aebleskivers, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites until stiff; set aside.
- Beat egg yolks and buttermilk together.
- Sift dry ingredients together and add to liquid mixture.
- Add the melted butter and mix together until smooth.
- Fold in beaten egg whites.
- Fill pan cups about 1/4 full of oil and heat.
- Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons
- Bake until the edges are bubbly.
- Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.
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- Heat the pan with a little oil. I used a Dutch mini pancake pan for this; you can also get an aebleskiver pan, which has deeper wells, or use a normal skillet if that's all you have.
- Depending on what you want to serve these pancake balls with, you can prepare them now. I decided to use some heated blueberries, just placing them in the pancake pan wells to heat, gently brush with a little oil, and within a minute or two, the blueberries will be warmed, sizzling, and a little saucy (no sugar required).
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