Lemon Mascarpone Stuffed Ebelskivers (Danish Pancakes) with Blueberry Thyme Compote

By • November 19, 2009 • 8 Comments



Author Notes: I recently received an ebelskiver pan as a gift and have been experimenting with different versions of the fluffy Danish pancakes. This recipe has a creamy lemon mascarpone filling that I like to serve topped with a warm blueberry thyme compote. If you want to make the real deal, ebelskiver pans are readily available at most kitchen stores and are inexpensive. However, if you don't want to purchase the pan, you can make a stack of traditional pancakes and spread the lemony filling between them. Sonali aka the Foodie Physician

Serves 6

Blueberry Thyme Compote

  • 1 pint blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh, chopped thyme

Ebelskivers

  • 2 cups all purpose-flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons granulated sugar, divided use
  • 1/2 teaspoon salt
  • 4 teaspoons lemon zest, divided use
  • 2 eggs, separated
  • 2 cups buttermilk
  • 1/2 cup mascarpone cheese
  • 4 teaspoons fresh lemon juice
  • 3 tablespoons melted butter
  1. To make the blueberry thyme compote, heat the blueberries, sugar, lemon juice, lemon zest, and thyme in a medium saucepan over medium low heat. Cook until blueberries burst and release their juices, about 6 minutes. Set aside.
  2. To make the ebelskiver batter, whisk the flour, baking powder, baking soda, 2 tablespoons sugar, salt, and 1 teaspoon lemon zest together in a bowl. In a separate bowl, whisk the egg yolks and buttermilk together. Pour the liquid into the dry ingredients and stir until combined. The batter will be lumpy. In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter.
  3. To make the lemon mascarpone filling, mix the mascarpone cheese, lemon juice, 3 teaspoons lemon zest, and 1 tablespoon sugar together in a bowl. Set aside.
  4. Heat the ebelskiver pan over medium heat. Brush each of the wells with melted butter. Fill each well about halfway with the batter. Gently place a small dollop (approximately ¾ teaspoon) of the lemon mascarpone filling in the center of each pancake, and top with more batter to cover the filling. Cook until bubbles start to form around the edges of the pancakes and the bottoms are golden brown. Flip the pancakes over with the ebelskiver wooden flipping sticks or two teaspoons, and cook on the second side until golden brown. Remove and plate. Serve ebelskivers with blueberry thyme compote.
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over 4 years ago hope.thurman

I saw this recipe and it sounded so amazing, I ordered the pan from Williams-Sonoma immediately. It JUST came in the mail and I'm going to make these this weekend for a sunday breakfast! I cannot wait!! Thanks for the inspiration..

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over 4 years ago Sonali aka the Foodie Physician

That's great! Be careful not to overstuff the ebelskivers with the filling or it will ooze out (I learned this the hard way) :) Enjoy!

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about 4 years ago Sagegreen

I saw this at Williams-Sonoma, too, but have not yet bought one. I can't wait to hear what you think.

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almost 5 years ago Cordelia

Oh I wish i had this pan, sounds so good.

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almost 5 years ago Sonali aka the Foodie Physician

Thanks for all of your nice comments! I love my ebelskiver pan and had a lot of fun coming up with this recipe. Hope you all have fun experimenting too!

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almost 5 years ago notlazy.rustic.

i have an ebelskiver pan that i've never used - this recipe looks like a delicious way to break it in. i love lemon and blueberry together.

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almost 5 years ago Loves Food Loves to Eat

I love ebelskivers...this version sounds delish!

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almost 5 years ago dymnyno

My mother used to make these all the time for very special Sunday breakfasts...I don't know where she got the recipe...it is like yours...I still have the special pan...you have inspired me to make them again!