Ebeleskiver Week: Day 4
There’s not too much to say about these beauties. They’ve got every bit of goodness that you get from a blueberry pancake…with 3 bursts of blueberries in the middle. Yummmy!!!
I’m pretty sure these are my favorite. They are so classic aren’t they!?!?
And in case you missed them…
If you don’t have one already…you should buy an Ebleskiver Pan!!!
adapted from Williams-Sonoma
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- dash of salt
- 2 eggs, separated
- 1 cup skim milk
- 2 tablespoons canola oil
- blueberries (3 per ebelskiver)
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a small bowl, whisk the egg yolks, milk and canola oil.
- Whisk the yolk mixture into the flour mixture until well combined.
- In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form (about 1-2 minutes).
- Using a rubber spatula, gently fold the whites into the batter in 2 additions.
- Spray each well of a filled-pancake pan with cooking spray (Don’t skimp on the spray).
- Over medium-low heat, pour 1 tablespoon of batter into each well (fill to almost half way up the well).
- Cook until the undersides begin to set and have a few bubbles (about 1 minute).
- Put a couple of blueberries on top of the uncooked batter.
- Pour another tablespoon of batter on top of the filling and cook for 30 seconds to 1 minute, until they have started to bubble.
- Using two wooden skewers (on opposite sides of the ebelskiver), flip them over, allowing the remaining uncooked batter to flow out and enclose the filling in the center.
- Continue cooking the pancakes.
- Scoop out the ebelskivers with a spoon (helps to not dent them any).
- Repeat with the remaining batter.
Servings: 25-28 ebelskivers