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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
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
- 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.
- Add the butter slices a few at a time while continuing to whisk the mixture.
- 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.
- Remove and cool.
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
- Beat the egg yolks.
- Add the sugar, buttermilk and salt
- Add the flour, soda and baking powder.
- Beat the egg whites until fluffy.
- Fold the egg whites into the mixture.
- Heat the pan on hight heat and brush butter into each cup in the pan.
- When the butter starts to sizzle, put enough batter to fill each cup.
- 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.
- Remove and cut a tiny slit in each puff and spoon a little lemon curd in each one.
- After they are all assembled, sprinkle with powdered sugar and lemon zest.
- ******Making these for the first time is sort of like the first time you made crepes...it 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)
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- 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
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast