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Author Notes: I'm not much for Hallmark cards, but I am a fan of eating. So in honor of Valentine's Day, I decided to surprise my boyfriend with a special breakfast. My only requirement was it had to symbolize every aspect of our love. Just kidding. I wanted it to be red, because that's the kind of cheesy thing that's fun on Valentine's Day.
Makes about 15 aebleskivers
- 1 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons white sugar
- 1/3 cup powdered sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/4 cup buttermilk
- 2 eggs
- 1 teaspoon almond extract
- 2 tablespoons white vinegar
- 4 tablespoons melted butter
- 1 tablespoon red food coloring
- Spray your aebleskiver pan with a healthy dose of cooking spray and heat it up over medium heat.
- Mix together all the dry ingredients. (I did this the night before, to make it a bit easier on myself.)
- Separate the eggs and whisk the whites until they peak. In a separate bowl, mix the yolks with the remaining liquid ingredients. Now carefully stir in the whites with the rest of the liquid ingredients.
- Make a well in the center of the dry ingredients and fold in the liquids. Stir until a batter forms.
- Fill each cup in the aebleskiver pan with about 2 tablespoons of batter. Cook for 1-2 minutes until a crust begins to form. Using a chopstick (or a knitting needle, for all you crafty crafters!) give them 1/3 of a turn. Wait until the crust forms again, then turn the rest of the way. Cook for another 1 minute, and voila - you've got yourself a pancake ball!
Ricotta Cream Filling
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cups buttermilk
- dashes sea salt
- 1/4 cup white sugar
- I made my own ricotta, because it's so simple and it's way better than store bought. I've tried a few different recipes, but this one is my favorite: http://www.food52.com/recipes/11403_creamy_homemade_ricotta
- Simply add milk, heavy cream, buttermilk and a dash of salt to a pot. Bring it to a boil over medium heat. Once the curds start to separate from the whey, give it a stir and turn the heat down to a simmer for about 2 minutes. Remove from heat and let sit for at least a half hour. Drain using a fine mesh strainer or cheese cloth. Don't be intimidated by the homemade ricotta. It's really VERY, VERY simple.
- Once your ricotta has cooled (or has been purchased from the store), whisk in a 1/4 cup of sugar. Add to a pastry bag and fill your aebleskiver. You can feel them puff up when they're full.
- I served the extra ricotta filling on the side as dip. But if you still have leftovers, it's really delicious over berries.