Author Notes: EBELSKIVERS! Fun to say, fun to make, fun to eat! In this version I combined the classic Danish filled pancake with my favorite snack EVERY afternoon last time we were in Italy – pecorino and honey. Earned myself the nickname of Pooh that way. You are going to need and ebelskiver pan for this … —aargersi
Food52 Review: Aargersi has hit gold with her flavor combination in these delightful little pancake balls. I put a plate in front of my husband, and after his first one, he proclaimed them AMAZING! I used a local cheese, Queso de Oveja, on the recommendation of my cheesemonger. It combined splendidly with fragrant rosemary, and delicate acacia honey to create a balanced savory-sweet breakfast dish. I needed to cook mine at medium heat, so I’d recommend making a test ebleskiver or two to test before committing to a whole batch. I had my best luck with turning them by poking a chopstick in the bottom, then dragging the chopstick in a circular fashion laterally to loosen the pancake before flipping it. This is definitely in my breakfast recipe arsenal, and I suggest you add it to yours! —hardlikearmour
Serves: about 20- 25 ebelskivers
Ingredients
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1
cup flour
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2
tablespoons melted unsalted butter, plus additional for cooking
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1
cup milk
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1
egg – separated
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1
teaspoon baking powder
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1/4
teaspoon salt
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1/4
teaspoon baking soda
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1
tablespoon sugar
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2
tablespoons finely minced fresh rosemary
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pecorino cheese, cut into 1/2 ” hunks – get soft pecorino, not the aged kind
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honey for drizzling – I like a light honey, acacia in particular
Directions
- Whisk together the milk, egg yolk and 2 tbs melted butter (better if the milk isn’t frosty cold when you do this).
- Whisk together the dry ingredients and the rosemary.
- Beat the eggwhites until they peak but are not too stiff.
- Combine the milk and flour mixtures until just blended – do NOT over mix! Gently fold in the eggwhites.
- Heat your ebelskiver pan to med – high. brush each hole with butter, then put a tablespoon of batter into each. Drop a cube of pecorino in, then top with another tablespoon of batter.
- When they are brown underneath (I always have to peek) do the ebelskiver FLIP and cook the other side. I use wooden chopsticks for this … you get the hang of it quickly.
- Put the finished ebelskivers on a platter, drizzle with honey and serve!