Serves a Crowd

Buttermilk Pancake Puffs Filled with Limoncello Lemon Curd

December  6, 2010
4 Ratings
  • Serves 4
Author Notes

This was a special breakfast (and sometimes dinner) when I was a child. I remember watching my mother make these very carefully so they would be perfectly round. She had a special pan called a ebelskiver pan . My version is like hers, except that I fill each puff with lemon curd that has a little of my homemade limoncello in it. You can use commercial lemon curd but I have included a easy recipe. —dymnyno

What You'll Need
  • Limoncello Lemon Curd
  • 2 fluid ounces fresh lemon juice (I used Meyer)
  • 1 1/2 cup ultra fine sugar (10 oz)
  • 3 eggs (7 oz)
  • 5 ounces butter, cut into slices
  • 1 tablespoons limoncello (commercial or see my food52 recipe)
  • zest from 1 lemon
  • Buttermilk Pancake Puffs
  • 2 cup buttermilk
  • 2 cups flour
  • 3 eggs, separated
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • powdered sugar and lemon zest
  • ebelskiver pan
  • 1/2 cup melted butter
  1. Limoncello Lemon Curd
  2. Over a double boiler or a water bath using a small pot in a larger pot filled partway with water, whisk the sugar, lemon juice, eggs, lemon zest and limoncella together.
  3. Add the butter slices a few at a time while continuing to whisk the mixture.
  4. When all the butter is melted, keep whisking until the mixture becomes thick and the temp is 165 F. If you wish the curd to be thicker, add more butter and whisk. Do not let the curd boil.
  5. Remove and cool.
  1. Buttermilk Pancake Puffs
  2. Beat the egg yolks.
  3. Add the sugar, buttermilk and salt
  4. Add the flour, soda and baking powder.
  5. Beat the egg whites until fluffy.
  6. Fold the egg whites into the mixture.
  7. Heat the pan on hight heat and brush butter into each cup in the pan.
  8. When the butter starts to sizzle, put enough batter to fill each cup.
  9. With a sharp wood skewer or even a toothpick start to gently "roll" the batter in each cup a little at a time so the batter spills over and begins making a ball. Continue with this process until all sides of the puff are cooked.
  10. Remove and cut a tiny slit in each puff and spoon a little lemon curd in each one.
  11. After they are all assembled, sprinkle with powdered sugar and lemon zest.
  12. ******Making these for the first time is sort of like the first time you made gets easy after a few failures. Also...I sometimes put the curd filling in the puff as I am making it, instead of after . I just fill the cup 3/4 full, then spoon a little curd on it and then add more batter to fill the cup. (however, it is less messy to do it after the puff is cooked)

See what other Food52ers are saying.

  • Devangi Raval
    Devangi Raval
  • Waverly
  • boulangere
  • creamtea
  • fiveandspice

19 Reviews

scott November 25, 2013
Does anyone have experience using this pan on a ceramic top electric range?
Devangi R. April 5, 2012
These look like yummyyyyyyy...I can carry these in my purse every time.
jenniebgood April 5, 2012
These look scrumptious. What a great twist to the lemon curd!
Waverly November 18, 2011
Oh my!
boulangere November 18, 2011
Absolutely beautiful.
creamtea November 18, 2011
omigosh, I am drooling over these. Must get me an ebelskiver pan.
fiveandspice November 18, 2011
Wonderful! I love when our Danish friends make ebelskiver for us. And man, the Danes are absolutely the only people who can say that word correctly. But, they've never filled them with something so delicious as lemon curd with limoncello in it. I'm going to request this next time!
dymnyno December 23, 2010
The lemon curd part of this recipe is great for a lot of other uses like lemon meringe pie.
Sagegreen December 7, 2010
Yes, these I will try. Another good use of my ebelskiver pan! Thanks.
dymnyno December 7, 2010
Maybe there should be a contest about what else we can do with the pan! I have been dragging 2 of them around for about 30 years!
Hilarybee December 7, 2010
Do you think KAF or Williams-Sonoma would have a pan like your's? This looks seriously amazing. I LOVE lemon, it is my favorite flavor.
dymnyno December 7, 2010
Yes, I think that Williams-Sonoma has one. Mine are really old and are cast iron. I think the new ones are non-stick, which should make it a lot easier.
hardlikearmour December 7, 2010
I got my Aebleskiver Pan from Lodge Cast Iron, I think I bought it at Kitchen Kaboodle.
TheWimpyVegetarian December 7, 2010
These look absolutely delicious!!! I love lemon and could see maybe a blueberry syrup on them at the end.
dymnyno December 7, 2010
Yes, the blueberry sauce would be beautiful!
la F. December 7, 2010
I made these this morning and they tasted great even after they got cold. The lemon curd turned out perfect and this is the first time that I ever made it. I was fortunate that my mother had a pan, which she never used, so she gave it to me.
thirschfeld December 6, 2010
yum, what does the pan look like?
dymnyno December 6, 2010
I just put up a picture of the pan...I have two; one that was my mother's and the other one is one I found at the Sausalito Flea Market about 30 years ago.
drbabs December 6, 2010
Yum...i love lemon.