Every cook shop has been selling these ebleskiver pans lately. These pans used to be sold only in Danish or Scandinavian stores. There is a myth that Pancake batter can be used in these pans. Well, you can use pancake batter but it makes for very heavy dough. I prefer this light home made version. Filling can be anything from jam to lemon curd to chocolate chips.
About 2 tablespoons of melted butter to brush the pan with
1 chopstick to turn the pancakes with
4 eggs, separated
¾ cup heavy cream
1 lemon juice and zest
2 ½ Tablespoons sugar
¾ teaspoon kosher salt
1 Teaspoon vanilla extract
1 teaspoon baking powder
2 cups flour
Favorite filling such as jam, nutella, lemon curd (about a half of a teaspoon per pancake)
In your stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. Set aside.
Into a medium mixing bowl, combine the heavy cream, lemon juice, and zest. Stir to combine. Add in the egg yolks, sugar, salt, vanilla, baking powder, and flour. Stir with a wooden spoon then with a whisk until most of the lumps are gone. Fold in the egg whites.
Place pan on medium high heat. Brush the holes with a light coating of butter. Fill the hole up ½-3/4 of the way with batter. When you start to see the batter bubbling (as with pancakes) you can add about a half of a teaspoon of your favorite filling. Then with your chopstick you will flip the cake over. Finish cooking on second side for a minute or so. You may need to adjust the heat while cooking as needed.
About 2 tablespoons of melted butter to brush the pan with
1 chopstick to turn the pancakes with
4 eggs, separated
¾ cup heavy cream
1 lemon juice and zest
2 ½ Tablespoons sugar
¾ teaspoon kosher salt
1 Teaspoon vanilla extract
1 teaspoon baking powder
2 cups flour
Favorite filling such as jam, nutella, lemon curd (about a half of a teaspoon per pancake)
In your stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. Set aside.
Into a medium mixing bowl, combine the heavy cream, lemon juice, and zest. Stir to combine. Add in the egg yolks, sugar, salt, vanilla, baking powder, and flour. Stir with a wooden spoon then with a whisk until most of the lumps are gone. Fold in the egg whites.
Place pan on medium high heat. Brush the holes with a light coating of butter. Fill the hole up ½-3/4 of the way with batter. When you start to see the batter bubbling (as with pancakes) you can add about a half of a teaspoon of your favorite filling. Then with your chopstick you will flip the cake over. Finish cooking on second side for a minute or so. You may need to adjust the heat while cooking as needed.
1 comment:
I love using lemon curd! I thought I was the only one! Another great way to eat them is with ginger syrup.
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