Danish styled fluffy pancakes
Prep and Cook Time: 45 minutes Yield 18 servings
½ cup ricotta
1 Tablespoon honey
Zest from ½ lemon
Jar of jam, flavor of your choice or do several
1 ¼ cup all-purpose flour
2 Tablespoons light brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup whole milk
¼ cup sour cream
2 large eggs, separated
Zest from ½ lemon
2 Tablespoons butter, melted
Confectioners’ sugar, for dusting
- In a small bowl, mix the ricotta, honey and lemon zest until well combined. Cover and refrigerate until ready to use.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
- In another medium bowl, whisk together the milk, sour cream, egg yolks and lemon zest.
- Add the yolk mixture to the flour mixture until just combined. Allow the batter to rest.
- Start the egg whites by put into a medium bowl and use an electric mixer until stiff peaks form.
- Gently fold the egg whites into the large bowl containing the batter.
- Heat the ebelskiver pan over medium heat for about 4 minutes.
- Gather the ingredients while the pan is heating: batter, ricotta mixture, jams.
- Test the heat by brushing a well with a brush dipped in melted butter. The butter pooling at the bottom of each well should barely sizzle.
- Brush the well with butter, then take a tablespoon and add a dallop of batter to the well. Continue onto the next well in a clockwise movement and do the center last so that you know which ones to flip first.
- When all the wells have batter, add a teaspoon of the ricotta mixture to the center of each batter followed by a teaspoon of jam.
- Use the tablespoon to cover the ricotta and jam mixture with more batter.
- Take a skewer and pierce through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. If the ebelskiver doesn’t slide up easily or hold its shape, slide it back to the original position and allow it a few more seconds to cook before trying again. Wipe the batter off of the skewer between each ebelskiver.
- Cook until the undersides are golden brown. If there are pale spots on some, turn them pale side down for a few seconds. Insert a toothpick into the center, away from the ricotta filling and jam to determine that the batter is done cooking, if the toothpick comes out clean.
- Remove and place on a plate in the order that the wells were filled.
- If the pan gets too hot and the ebelskivers start to burn, simply move the pan over to an area on the stove that is not on to allow the pan to cool and place back over the heat, on low.
- Repeat the process with the remaining melted butter, batter, filling and jam until all of the batter is gone.
- To enjoy, dust the ebelskivers with powdered sugar and drizzle with honey.
This recipe was adapted from Food Network. It calls for fresh blueberries but I was gifted 3 jars of local jams that I wanted to use. It’s perfect for the occasion and even though I moved around a lot, I kept the ebelskiver pan for the past 6 years, only to finally use it when I came across this recipe!