I just made myself a marvelous breakfast this morning. It was quick, easy, and delicious, and you can make it too. What did I make? Lemon-filled Ebelskivers, the Danish pancakes, thanks to my much used, much beloved Ebelskiver Pan. If you don’t have one of these pans, you need to buy one. Now. You simply cannot be without one because there are so many wonderful varieties of these tasty little puffs, both sweet and savory, that you are going to want to make these all of the time. They are so easy, so novel, and so delicious.
The secret to making these so fast is to use Bisquick. I halved the pancake recipe on the side of the box, adding a few extra ingredients of my own. Sure, I could have made the authentic Ebelskiver recipe by measuring out the dry ingredients, then the wet, separating eggs, beating the egg whites to soft peaks, and folding everything together, but honestly, who has the time?
Quick and Easy Lemon-Filled Ebelskivers
1 cup Bisquick
½ cup 2% milk
1 large egg
2 teaspoons sugar
1 teaspoon vanilla
Few gratings of fresh nutmeg
Whisk first six ingredients together in a batter bowl, or transfer to anything with a spout. Put a little butter in each well of the Ebelskiver pan and heat over a medium flame. When butter is melted (I swish mine around with a silicone brush to make sure the well is evenly coated), pour batter into each well, then dot each with about ½ teaspoon of lemon curd, jarred or homemade. When batter is set, using a chopstick (no need for one of those expensive Ebelskiver flipping tools) flip it over and brown on the other side, 2-3 minutes. Turn out onto plate and repeat with remaining batter and lemon curd. Dust with powdered sugar and enjoy.
For more delicious Ebelskiver recipes, this book is a must have:
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