by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
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1
pint blueberries
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1 tablespoon
granulated sugar
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1 tablespoon
fresh lemon juice
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1/2 teaspoon
lemon zest
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2 teaspoons
fresh, chopped thyme
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2 cups
all purpose-flour
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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3 tablespoons
granulated sugar, divided use
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1/2 teaspoon
salt
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4 teaspoons
lemon zest, divided use
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2
eggs, separated
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2 cups
buttermilk
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1/2 cup
mascarpone cheese
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4 teaspoons
fresh lemon juice
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3 tablespoons
melted butter
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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 the hotline about this step!To 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 the hotline about this step!To 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 the hotline about this step!Heat 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 the hotline about this step!That'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!
Fany is the author of My Sweet Mexico and Paletas.
 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..