Best 2 Lemon Mascarpone Filled Pancakes Ebelskiver Recipes
Are you hunting for a delectable and unique breakfast or brunch recipe that will impress your family and friends? Look no further than the irresistible lemon mascarpone-filled pancakes known as Ebelskiver. With their crispy golden-brown exterior and soft and fluffy interior, these Danish treats have captured the hearts and taste buds of food lovers worldwide. Get ready to embark on a culinary journey as we divulge the secrets behind creating delectable Ebelskiver filled with a tantalizing blend of tangy lemon and creamy mascarpone cheese.
Here are our top 2 tried and tested recipes!
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
Tips:
- To ensure the pancakes are cooked evenly, ensure your pan or griddle is heated evenly before adding the batter.
- Use a small ice cream scoop to drop the batter onto the pan or griddle. This will help ensure the pancakes are uniform in size and shape.
- When cooking, flip the pancakes only once. If you flip them too often, they will not cook evenly.
- To make sure the mascarpone filling is smooth, whip the mascarpone cheese until it is light and fluffy before adding the other ingredients.
- When filling the pancakes, be careful not to overfill them. Otherwise, the filling may leak out while cooking.
- Dust the pancakes with powdered sugar before serving for a touch of sweetness and elegance.
Conclusion:
These lemon mascarpone-filled pancakes are a delightful treat that's perfect for breakfast, brunch, or dessert. The fluffy pancakes, creamy mascarpone filling, and bright lemon flavor combine to create a truly special dish. With careful preparation and attention to detail, you can create these delicious pancakes at home and impress your family and friends.
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