Monday, January 3, 2011
Certainly Williams Sonoma does not give me anything to say all these nice things about the ebelskiver but really it is a nice pan. And bonus it is American made. Cha ching. SOLD.
You know my lovely brother and his wife gave me this book of things to make in an ebelskiver and they couldnt have thrilled this foodie more. I went to work the next morning and made fig jam and Hunter's bacon filled ebelskivers. A hit. Not one left.
Fig and Hunter's Bacon Ebelskivers
adapted from Ebelskivers, by Kevin Crafts
1 cup all purpose flour
1/2 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, seperated
1 cup 2% milk
3 tablespoons melted butter, cooled slightly
1/4 cup fig jam
1/4 cup crushed Hunter's bacon
In a large bowl whisk together dry ingredients. In a seperate bowl, lightly whisk egg yolks, adding in 2 tablespoons of the melted butter. It will be lumpy.
In another bowl beat egg whites until stiff peaks form (don't complain about the dishes you can wash them all while you are cooking the ebelskivers.) Fold the whites into the yolk flour mixture.
Brush the heated ebelskiver with remaining melted butter. Spoon in a tablespoon of batter to the well. Place a teaspoon of the filling in the center. Top the ebelkiver with anohter round of the batter. Wait about four minutes. Way easy to turn if you wait. I use chopsticks to turn mine. Cook for two to three minutes on the other side. I take them out of the pan with a wooden spoon. These babies just slide right out.
Makes about 21 pancakes.