Strawberry-Buttermilk Ebelskivers With Almond-Honey Glaze
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.
Total Steps
5
Ingredients
14
Tools Needed
8
Ingredients
- 1 cups whole wheat pastry flour or all-purpose flour
- 1.5 teaspoons sugar
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 2 large eggs, separated
- 1.25 cups buttermilk
- 2 tablespoons butter, melted and slightly cooled
- 1 stick butter for coating the pan
- 0.5 teaspoons vanilla extract(optional)
- 1 pints strawberries, coarsely chopped
- 0.5 teaspoons sugar
- 1 cups almond butter or peanut butter
- 3 tablespoons honey
- 0.25 cups hot water
Instructions
Step 1
Combine the strawberries and 0.5 teaspoon 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.
Step 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.
Step 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.
Step 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 tablespoon of batter in each spot, followed by 1 teaspoon of filling, then another 1 tablespoon 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 maneuvering it down and around with a pair of wooden skewers. Continue to cook until the other sides are golden brown. Transfer to a large plate or platter and repeat with remaining batter and filling.
Step 5
Serve with a drizzle of almond-honey glaze and some fresh fruit, if desired.