Last Christmas, Jason’s cousin gifted us a special pan to make ebelskivers.

Cherry-Stuffed Ebelskivers {Mini-Danish Style Pancakes} | Things I Made Today

Ebelskivers are mini-Danish style pancakes that are made from your basic pancake ingredients (flour, sugar, eggs, milk) and then stuffed with whatever it is you’re in the mood for (we happened to be in the mood for the last of the Door County cherries we had left over).

We’ve been making ebelskivers once a month or so since Christmas, but this is the first time I thought I’d actually document them.

Cherry-Stuffed Ebelskivers {Mini-Danish Style Pancakes} | Things I Made Today

Whipping the batter up takes just a little bit of effort, and is perfect way to start a Sunday morning. Once you’ve got your batter and have chosen your fillings, you butter the special seven-welled pan and dollop some batter + filling + batter.

Cherry-Stuffed Ebelskivers {Mini-Danish Style Pancakes} | Things I Made Today

The skill comes in on the next step, the flip. Once the batter browns and cooks on the underside, you use the special turning tools to flip them over (I’m sure some chopsticks or even forks would work just fine). Since we were making these on a lazy Sunday morning, you can see we got a little sloppy. I don’t apologize.

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Cherry-Stuffed Ebelskivers {Mini-Danish Style Pancakes} | Things I Made Today

Once the little pancakes are browned all over, you can transfer them to a plate and drizzle with powdered sugar or syrup.

Cherry-Stuffed Ebelskivers {Mini-Danish Style Pancakes} | Things I Made Today

Cherry-Stuffed Ebelskivers {Mini-Danish Style Pancakes} | Things I Made Today

A cup of coffee, about 6-7 of these per person, and the Sunday New York Times makes for a quite enjoyable morning.

Cherry-Stuffed Ebelskivers {Mini-Danish Style Pancakes}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup all purpose flour
  • 1½ teaspoon sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 1 cup whole milk
  • 2 tablespoons butter, melted, plus more for cooking
  • ¼-1/3 cup cherry (or other fruit) jam
Instructions
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a small bowl, whisk together egg yolks, milk, and melted butter. Add yolk mixture to the flour and mix until well blended.
  3. Using an electric mixer, beat egg whites until stiff peaks form. Fold egg whites into flour mixture until smooth.
  4. Over medium heat, brush melted butter into wells of ebelskiver pan. Add a dollop of batter to each well, starting from the center and working counter clockwise. Add a teaspoon of jam to each, then another teaspoon of batter, again working from the center counter clockwise. Cook for 2-3 minutes, until underside has browned (you can check by lifting the sides slightly with your turning utensil).
  5. Using your official turning utensil (or chopsticks/forks), flip pancakes (starting with the center) so cooked side is up. Cook for an additional 2-3 minutes on this side.
  6. Transfer ebelskivers to a plate and repeat the process until all batter is used up.
  7. Drizzle with syrup or powdered sugar to serve.

 

I can’t remember where I was when I saw mascarpone ice cream on the menu.

It was on a trip. It was warm. And I didn’t order it, because I was stuffed.

Mascarpone Ice Cream | Things I Made Today

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We’ve been quite heavy on the red meat the past week, with the weekend giving us the perfect opportunity for a barbecue, and Monday being Passover.

Baked Tofu Rice Bowl | Things I Made Today

Time to take it back to our usual fare: vegetarian, with an Asian influence. As with a lot of my rice bowl recipes, this one leaves much to your interpretation. The star of the show, quite obviously, is the baked tofu. It’s marinated in some staple Asian ingredients before being baked in the oven.

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