Best 3 Lemon Mascarpone Filled Pancakes Ebelskiver Recipes
**Discover the Delightful Melody of Lemon Mascarpone-filled Pancakes (Ebelskiver): A Culinary Symphony of Sweetness and Zest**
Indulge in a delightful culinary journey with our collection of lemon mascarpone-filled pancake (Ebelskiver) recipes, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. These bite-sized treats, originating from Denmark, are renowned for their tender, fluffy interiors and crispy exteriors, enveloping a luscious filling of creamy mascarpone cheese, brightened with the vibrant zest and juice of fresh lemons. Embark on this gastronomic adventure as we guide you through a selection of recipes that showcase the versatility of these delectable pancakes, offering options for both classic and innovative variations. Get ready to create a symphony of flavors that will leave you craving more.
LEMON-MASCARPONE FILLED PANCAKES (EBELSKIVER)
These pancakes contain a luxurious filling of sweet-tart Meyer lemon curd blended with mascarpone, a soft fresh Italian cheese made from cream. Recipe Source: Williams Sonoma
Provided by Ceezie
Categories Breakfast
Time 30m
Yield 40 pancakes
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the flat beater, beat together the mascarpone and lemon curd until fluffy, 2 to 3 minutes. Cover the filling and refrigerate until ready to use.
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. In a small bowl, lightly whisk the egg yolks, then whisk in the buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the egg whites into the batter in 2 additions.
- Put 1/2 teaspoons butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Put 1/2 teaspoons lemon-mascarpone filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
- Dust the pancakes with confectioners sugar and serve warm. Makes about 40.
Nutrition Facts : Calories 49.4, Fat 2.5, SaturatedFat 1.5, Cholesterol 21.6, Sodium 78.6, Carbohydrate 5.2, Fiber 0.1, Sugar 1, Protein 1.4
EBELSKIVER (SPICED APPLE-FILLED PANCAKES)
With a spoonful of spiced apple filling tucked inside and accompanied by maple whipped cream, these pancakes make a special treat for an autumn brunch.
Provided by Cucina Casalingo
Categories Breakfast
Time 45m
Yield 30 pancakes, 6 serving(s)
Number Of Ingredients 23
Steps:
- To make the filling:
- In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
- Drain off any liquid. Set aside.
- To make the maple whipped cream:.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
- Cover and refrigerate until ready to use.
- To make the filled-pancake batter:
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
- In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
- Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
- Using a rubber spatula, gently stir the whites into the batter in two additions.
- Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
- Pour 1 Tbs. batter into each well and cook for 2 minutes.
- Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
- Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
- Transfer the pancakes to a plate. Repeat with the remaining batter.
- In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
- Serve with the maple whipped cream.
Nutrition Facts : Calories 589.8, Fat 33.3, SaturatedFat 20.1, Cholesterol 189.9, Sodium 647.3, Carbohydrate 63.3, Fiber 2.8, Sugar 29.4, Protein 11.5
BLUEBERRY EBELSKIVER - ÆBELSKIVER (DANISH FILLED PANCAKE)
**You will need an Ebelskiver pan for this recipe.** These light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam. Be adventurous, sub out the blueberries and try chocolate chips, diced bananas, raspberries, etc.... My Fav? Banana/Walnut.
Provided by Brenda.
Categories Breakfast
Time 30m
Yield 30 ebelskiver
Number Of Ingredients 13
Steps:
- In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
- In another bowl, lightly whisk the egg yolks.
- Whisk in the buttermilk and ricotta.
- Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
- In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
- Put 1/2 teaspoons butter in each well of a ebelskiver pan.
- Place over medium heat and heat until the butter begins to bubble.
- Pour 1 Tbs. batter into each well.
- Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
- Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
- Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
- Transfer to a plate.
- Repeat with the remaining batter and blueberries.
- Dust the pancakes with confectioners' sugar and serve warm.
- For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.
Nutrition Facts : Calories 74.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 25.3, Sodium 109.3, Carbohydrate 8.5, Fiber 0.4, Sugar 2.2, Protein 2.7
Tips:
- To make the perfect pancake batter, let it rest for at least 30 minutes before cooking. This will help the gluten relax and will result in a lighter, fluffier pancake.
- When cooking the pancakes, make sure the griddle is hot enough. If the griddle is not hot enough, the pancakes will stick. A good way to test if the griddle is hot enough is to sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, the griddle is hot enough.
- Don't overcrowd the griddle. Cooking too many pancakes at once will make it difficult to flip them and they will not cook evenly.
- When flipping the pancakes, use a spatula with a thin edge. This will help to prevent the pancakes from tearing.
- Serve the pancakes immediately with your favorite toppings. Some classic toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Lemon mascarpone-filled pancakes are a delicious and easy-to-make breakfast or brunch dish. With a few simple ingredients, you can create light, fluffy pancakes filled with a creamy mascarpone cheese filling. These pancakes are sure to be a hit with your family and friends.
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