Lemon-Mascarpone Filled Pancakes (Ebelskiver)
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
40 pancakes
ingredients
- 1⁄4 cup mascarpone cheese
- 1⁄4 cup meyer lemon curd
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 lemon, zest of
- 3 eggs, separated
- 1 3⁄4 cups buttermilk
- 7 tablespoons unsalted butter, melted
- confectioners' sugar, for dusting
directions
- In the bowl of an electric mixer fitted with the flat beater, beat together the mascarpone and lemon curd until fluffy, 2 to 3 minutes. Cover the filling and refrigerate until ready to use.
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. In a small bowl, lightly whisk the egg yolks, then whisk in the buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the egg whites into the batter in 2 additions.
- Put 1/2 teaspoons butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Put 1/2 teaspoons lemon-mascarpone filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
- Dust the pancakes with confectioners sugar and serve warm. Makes about 40.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!