by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand1 pint blueberries Ask a question about this ingredient
1 tablespoon granulated sugar Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1/2 teaspoon lemon zest Ask a question about this ingredient
2 teaspoons fresh, chopped thyme Ask a question about this ingredient
2 cups all purpose-flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
3 tablespoons granulated sugar, divided use Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
4 teaspoons lemon zest, divided use Ask a question about this ingredient
2 eggs, separated Ask a question about this ingredient
2 cups buttermilk Ask a question about this ingredient
1/2 cup mascarpone cheese Ask a question about this ingredient
4 teaspoons fresh lemon juice Ask a question about this ingredient
3 tablespoons melted butter Ask a question about this ingredient
To make the blueberry thyme compote, heat the blueberries, sugar, lemon juice, lemon zest, and thyme in a medium saucepan over medium low heat. Cook until blueberries burst and release their juices, about 6 minutes. Set aside.
Ask a question about this stepTo make the ebelskiver batter, whisk the flour, baking powder, baking soda, 2 tablespoons sugar, salt, and 1 teaspoon lemon zest together in a bowl. In a separate bowl, whisk the egg yolks and buttermilk together. Pour the liquid into the dry ingredients and stir until combined. The batter will be lumpy. In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter.
Ask a question about this stepTo make the lemon mascarpone filling, mix the mascarpone cheese, lemon juice, 3 teaspoons lemon zest, and 1 tablespoon sugar together in a bowl. Set aside.
Ask a question about this stepHeat the ebelskiver pan over medium heat. Brush each of the wells with melted butter. Fill each well about halfway with the batter. Gently place a small dollop (approximately ¾ teaspoon) of the lemon mascarpone filling in the center of each pancake, and top with more batter to cover the filling. Cook until bubbles start to form around the edges of the pancakes and the bottoms are golden brown. Flip the pancakes over with the ebelskiver wooden flipping sticks or two teaspoons, and cook on the second side until golden brown. Remove and plate. Serve ebelskivers with blueberry thyme compote.
Ask a question about this stepThat's great! Be careful not to overstuff the ebelskivers with the filling or it will ooze out (I learned this the hard way) :) Enjoy!
I saw this at Williams-Sonoma, too, but have not yet bought one. I can't wait to hear what you think.
Thanks for all of your nice comments! I love my ebelskiver pan and had a lot of fun coming up with this recipe. Hope you all have fun experimenting too!
i have an ebelskiver pan that i've never used - this recipe looks like a delicious way to break it in. i love lemon and blueberry together.
I love ebelskivers...this version sounds delish!
My mother used to make these all the time for very special Sunday breakfasts...I don't know where she got the recipe...it is like yours...I still have the special pan...you have inspired me to make them again!
 with Blueberry Thyme Compote){kind=link}
I saw this recipe and it sounded so amazing, I ordered the pan from Williams-Sonoma immediately. It JUST came in the mail and I'm going to make these this weekend for a sunday breakfast! I cannot wait!! Thanks for the inspiration..