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!