Strawberry-Buttermilk Ebelskivers With Almond-Honey Glaze
By: Natalie (Perrys...
Published: Thursday, November 4, 2010 - 4:29pm

Ingredients




for the batter:
1 cup whole wheat pastry flour or all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 1/4 cups buttermilk
2 tablespoons butter, melted and slightly cooled+ a extra stick, partially unwrapped for coating the pan
1/2 teaspoon vanilla extract (optional)
for the filling:
1 pint of strawberries, coarsely chopped
1/2 teaspoon sugar
for the glaze:
1 cup almond butter (or peanut butter)
3 tablespoons honey
1/4 cup hot water (tap is fine)

Preparation

1 Combine the strawberries and 1/2 tsp sugar in a small bowl. Set aside until ready to use. In a separate small bowl combine almond butter, honey, and warm water. Whisk until smooth, adding more water to thin it out if you like, and set aside. 2 In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate, smaller bowl, whisk together egg yolks, then add the buttermilk, melted butter, and vanilla (if using). Add the wet mixture to the dry and stir until well-blended. The batter will be rather lumpy. 3 In a clean bowl, beat the egg whites with an electric mixer on high speed until stiff, but not dry peaks form. Using a spatula, carefully fold about 1/3 of the whites into the batter to lighten it, then fold the rest in until no white streaks remain. Use the batter right away. 4 Heat the ebelskiver pan over medium heat and rub some butter in each cavity. When the butter begins to bubble, quickly put about 1 T of batter in each spot, followed by 1 tsp of filling, then another 1 T or so of batter. When the sides begin to bubble and look a bit dry (like a pancake ready to flip), turn each ebelskiver over by manuvering it down and around with a pair of wooden skewers. (After a few flips, you'll be a pro.) Continue to cook until the other sides are golden brown. Transfer to a large plate or platter and repeat with remaining batter and filling. 5 Serve with a drizzle of almond-honey glaze and some fresh fruit, if desired.

About


We love these little "pancake balls." Originally from Denmark, Ebelskiver pans are easier to find these days and they add a fun spin on breakfast. Or breakfast-for-dinner.