Ebelskivers with pecorino and honey

By • January 2, 2010 • 24 Comments

99 Save


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
  1. Whisk together the milk, egg yolk and 2 tbs melted butter (better if the milk isn't frosty cold when you do this).
  2. Whisk together the dry ingredients and the rosemary.
  3. Beat the eggwhites until they peak but are not too stiff.
  4. Combine the milk and flour mixtures until just blended - do NOT over mix! Gently fold in the eggwhites.
  5. 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.
  6. 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.
  7. Put the finished ebelskivers on a platter, drizzle with honey and serve!
Jump to Comments (24)

Comments (24) Questions (0)

Default-small
Default-small
Smokin_tokyo

over 2 years 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.

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

This is a wonderful savory application! I think I 'l take a glass of wine and skip the honey...my preference.

Food52_photo

over 2 years 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!

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

hee hee ebelsdkfhsldkjflivers - try em you'll like em!!!

Photo_squirrel

over 2 years ago LE BEC FIN

p.s. do you have a preferred brand pan for these? thx.

036

over 2 years 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!

Photo_squirrel

over 2 years 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.........

Logo-fb

almost 3 years ago Waverly

I have never heard of Ebelskivers, but it is my new favorite word. The recipe sounds wonderful too.

Img_0001

almost 3 years ago Kukla

Wow! What a Beauty!!! It will be very hard to beat, do not even try.

Karen_and_amy

almost 3 years 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.

Default-small

about 3 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.

Img__631-1_(1)

over 3 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.

036

over 3 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.

Henrykiss

almost 4 years ago arielleclementine

how delightful! i could eat these by the fistful! does CM sell soft pecorino?

036

almost 4 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 ...

Dsc_0675-x2a

almost 4 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.

Summer_2010_1048

almost 4 years ago Midge

Oh man, these sound killer. I'll have to add an eberlskiver pan to my kugelhopf mold order.

Kay_at_lake

almost 4 years ago Kayb

Ummm. Thinking this may be in my future....

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

Love the ingredients; sounds and looks delicious, thanks for sharing!

P1020611

over 4 years ago mariaraynal

Oh wow. Rosemary, honey, pecorino -- so delicious. Love the photo, too.

Lobster_001

over 4 years ago nannydeb

now I want an eberlskiver pan...

186003_1004761561_1198459_n

over 4 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!

397212_10101514662356398_1850800444_n

over 4 years ago Loves Food Loves to Eat

These sound amazing! I love the idea of savory ebelskivers, and I LOVE cheese and honey together!

036

over 4 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 :-)