Ebelskivers with pecorino and honey
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Author Notes: EBELSKIVERS! Fun to say, fun to make, fun to eat! In this version I combined the classic Danish filled pancake with my favorite snack EVERY afternoon last time we were in Italy - pecorino and honey. Earned myself the nickname of Pooh that way. You are going to need and ebelskiver pan for this ... - aargersi
Food52 Review: Aargersi has hit gold with her flavor combination in these delightful little pancake balls. I put a plate in front of my husband, and after his first one, he proclaimed them AMAZING! I used a local cheese, Queso de Oveja, on the recommendation of my cheesemonger. It combined splendidly with fragrant rosemary, and delicate acacia honey to create a balanced savory-sweet breakfast dish. I needed to cook mine at medium heat, so I'd recommend making a test ebleskiver or two to test before committing to a whole batch. I had my best luck with turning them by poking a chopstick in the bottom, then dragging the chopstick in a circular fashion laterally to loosen the pancake before flipping it. This is definitely in my breakfast recipe arsenal, and I suggest you add it to yours! - hardlikearmour
Serves about 20- 25 ebelskivers
- 1 cup flour
- 2 tablespoons melted unsalted butter, plus additional for cooking
- 1 cup milk
- 1 egg - separated
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 2 tablespoons finely minced fresh rosemary
- pecorino cheese, cut into 1/2 " hunks - get soft pecorino, not the aged kind
- honey for drizzling - I like a light honey, acacia in particular
- Whisk together the milk, egg yolk and 2 tbs melted butter (better if the milk isn't frosty cold when you do this).
- Whisk together the dry ingredients and the rosemary.
- Beat the eggwhites until they peak but are not too stiff.
- Combine the milk and flour mixtures until just blended - do NOT over mix! Gently fold in the eggwhites.
- Heat your ebelskiver pan to med - high. brush each hole with butter, then put a tablespoon of batter into each. Drop a cube of pecorino in, then top with another tablespoon of batter.
- When they are brown underneath (I always have to peek) do the ebelskiver FLIP and cook the other side. I use wooden chopsticks for this ... you get the hang of it quickly.
- Put the finished ebelskivers on a platter, drizzle with honey and serve!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Holiday Breakfast
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about 1 year ago BoulderGalinTokyo
I've been meaning to ask, do you like octopus or squid? LE BIC FIN asked me a question about this pan: Ebilskiver pan--I too was really intrigued by this pan bucause it does look very similar to the takoyaki pan. Since it is a Danish pan, my husband thinks the Danes may have brought to Japan in their travels. Long history of Portugal influence here too. There is a recipe in food52 but I think it's someone's memory of the takoyaki. (And even though I eat sea vegetables everyday I don't like their idea of roasted seaweed on top- puts an alumium taste in my mouth.) I also thought the way aargesi described turning them is exactly the same as Takoyaki. I could send you a recipe if you are interested, I think the size of your ebelskivers is exactly the same.
about 1 year ago BoulderGalinTokyo
This is a wonderful savory application! I think I 'l take a glass of wine and skip the honey...my preference.
about 1 year ago ENunn
Oh, my gosh. I have never been remotely attracted to ebelsdkfhsldkjflivers until now. I thought they were a party trick. But I want to make these! Thanks!
about 1 year ago aargersi
Abbie is a trusted source on General Cooking.
hee hee ebelsdkfhsldkjflivers - try em you'll like em!!!
about 1 year ago LE BEC FIN
p.s. do you have a preferred brand pan for these? thx.
about 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Hi! Not really - I got mine for Christmas, it's a non-stick which certainly makes it easier ... Amazon has tons!
about 1 year ago LE BEC FIN
gosh, i'm so PSYCHED!! I thought, from the name and photo, that these would be yeast based, but they're NOT! Now i can plunge in !; can't wait. And what a lovely photo.........
over 1 year ago Waverly
I have never heard of Ebelskivers, but it is my new favorite word. The recipe sounds wonderful too.
over 1 year ago Kukla
Wow! What a Beauty!!! It will be very hard to beat, do not even try.
over 1 year ago My Pantry Shelf
Yum! We make aebelskiver fairly often, but I have never thought to fill them with cheese. How fabulous! Thank you for the recipe.
almost 2 years ago CheriDawn
I LOVE Aebelskivers! This is my Christmas morning breakfast every year...got it from my ex-in-laws. I do mine with lil smokies and dip in maple syrup, simple yet satisfying.
over 2 years ago thirschfeld
I don't know how I went this long without ever having one of these they are great. The combo of the honey rosemary and cheese is so gooo-ooood.
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Hey Tom - just saw this - I am glad you like them! New Years is coming - time for me to make a batch. And to be honest, eat 90% of them myself.
over 2 years ago arielleclementine
how delightful! i could eat these by the fistful! does CM sell soft pecorino?
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Hi Arielle I just now saw this! Yes - CM has it - I literally give each kind a little squeeze - like the Charmin lady - and pick that way. And you know I BET a soft truffled pecorino would not suck ...
over 2 years ago Sagegreen
I almost signed up to test these, but the drink won out. Tom will do a stellar job as always. I will make these over the New Year for sure. And I have some white truffle oil that might work, too.
over 2 years ago Midge
Oh man, these sound killer. I'll have to add an eberlskiver pan to my kugelhopf mold order.
over 2 years ago Kayb
Ummm. Thinking this may be in my future....
over 2 years ago lapadia
Love the ingredients; sounds and looks delicious, thanks for sharing!
over 3 years ago mariaraynal
Oh wow. Rosemary, honey, pecorino -- so delicious. Love the photo, too.
over 3 years ago nannydeb
now I want an eberlskiver pan...
over 3 years ago dymnyno
My mother used to make ebelskivers...we thought they were sooo exotic. After reading your recipe, I am definitely dusting off the old pan!
over 3 years ago Loves Food Loves to Eat
These sound amazing! I love the idea of savory ebelskivers, and I LOVE cheese and honey together!
over 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Thanks! They are pretty darn good - probably shouldn't admit I ate like 6 of them on New Year's Eve :-)