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Danish Ebelskiver Pan

Danish Ebelskiver Pan

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Lemon Curd filled Ebelskiver

PREP: 30 MINUTES

COOK: 4 MINUTES

SERVINGS: 1 SERVINGS

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Ingredients

  • 1/ 4 cup mascarpone cheese
  • 1/ 4 cup lemon curd
  • 1 3/ 4 cup all-purpose flour
  • 3/ 4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/ 2 tablespoons sugar
  • 1/ 2 teaspoon salt
  • 1 tablespoon finely grated lemon zest
  • 3 large eggs, room temperature
  • 1 3/ 4 cup buttermilk
  • 1/ 2 teaspoon vanilla extract
  • 4 tablespoons butter, melted and cooled

Directions

In a small bowl, blend mascarpone and lemon curd together. Set aside.

In a medium bowl, whisk together all dry ingredients plus lemon zest. In a second small bowl, lightly whisk the egg yolks with buttermilk and vanilla, then add mixture to the dry ingredient bowl. Batter will be lumpy at this point; do not over-mix.

Using an electric mixer with whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a silicone spatula, gently fold the egg whites into the batter until incorporated, taking care not to deflate the egg whites by over-stirring.

Preheat a Nordic Ware cast aluminum Ebelskiver pan over medium heat. Using a pastry brush, generously coat each well with butter. Fill each cavity with batter, approximately ¾ full. Using a spoon, drop a teaspoon-sized scoop of lemon curd mixture into each well, and be sure that the filling sinks into the batter completely so that it is not visible. Cook 2 minutes, then use wooden skewers to rotate each ebelskiver 180 degrees so that the top side inverts to the bottom of the pan and cooks the interior. The result will be a round, filled pancake. Repeat with remaining butter and batter until all ingredients have been used up.

Makes 3 dozen Ebelskivers. 

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Product Used In This Recipe

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Danish Ebelskiver Pan

Danish Ebelskiver Pan

SEE PRODUCT
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