Pancake meets Beignet: Ebelskivers for Sunday Brunch
By Rosalyn Hoffman on March 24, 2011
We’ll be honest, we never heard of “Ebelskivers” before someone gave us a pan to cook them in. We experimented this morning and all we can say is “WOW”.
Pouring the right amount of batter into the pan was a little tricky, but after a few tries we figured it out. We loved playing around with the filling: peanut butter and jelly, peanut butter and honey, lemon curd, homemade plum jam.
They were wonderful, kind of like a cross between a pancake and a hot beignet. We gathered the kids around and made a morning of making them, and crafting stuffing combinations. Our favorite? Lemon curd. Mm.
Make them for brunch this Sunday.
1 cup flour
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 large eggs
1 1/4 cup buttermilk
2 tablespoons melted butter
Separate eggs. Beat whites stiff. In bowl sift together dry ingredients. Whisk egg yolks and vanilla add to buttermilk and butter. Pour liquid into dry ingredients use spoon to mix together until well stirred. (Will have lumps). Fold in egg whites.
Put ebelskiver pan over medium low flame, use brush and butter individual wells. Pour in 1 1/2 tablespoon of batter and 1/2 teaspoon of filling then cover with another 1 1/2 tablespoon of batter. Cook until golden and using chopsticks or wooden skewers, flip and cook on other side until golden.
Dust with powdered sugar.
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