I’ve had my ebelskiver pan for quite some time and have never gotten around to using it. It’s not that I haven’t wanted to, it’s just that most of my friends don’t want to get up to come over for breakfast or brunch. Well, now that I have a roommate, I have someone to help me eat all my creations!
Speaking of my roommate, she had a bad week. I’d heard her talk about ebelskivers before and I wanted to do something to cheer her up. I remembered seeing this recipe in my most recent Williams-Sonoma catalog and I thought it would be perfect.
1 lb. raspberries
1/4 c. sugar (I used vanilla sugar)
2 tsp. fresh lemon juice
1 3/4 c. all-purpose flour
1/2 c. toasted almonds, finely ground
3/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
1 3/4 c. buttermilk
1/2 tsp. almond extract
3 TBSP unsalted butter, melted
Maple syrup for serving (optional)
Whipped cream for serving (optional)
1. In a fry pan over medium heat, combine 1/2 lb. of the raspberries, 2 Tbs. of the sugar and the lemon juice. Cook until the berries have broken down and the sauce has thickened, 8 to 10 minutes. Press the mixture through a fine-mesh sieve into a bowl. Stir in the remaining 1/2 lb. raspberries. Set aside.
2. In a bowl, whisk together the flour, almonds, baking soda, baking powder, the remaining 2 TBSP sugar and the salt.
3. In another bowl, lightly whisk together the egg yolks, buttermilk and almond extract. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
4. In another bowl, using 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.
5. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
6. Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 TBSP batter into each well and put 1 tsp. raspberry mixture in the center, then top with 1 TBSP batter. Cook until the bottoms are golden brown, 3 to 4 minutes.
7. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and raspberry mixture.