Blackberry Jam-filled Whole Wheat Ebelskivers (or, ‘That’s one heck of a way to start a Saturday’)

Two posts this week? Watch out, she’s on a roll (and let’s hope she keeps this up).

For Christmas Tex received a wonderful new kitchen tool and cookbook to go along with it from his super fabulous sister. I immediately decided that I would be the one to break it in this weekend and rationalized my present theft with the fact that he gets a unique and homemade breakfast without lifting a finger. (Kinda like getting a personal chef and a present, no?)

Rationalizations aside, I popped out of bed this morning to give homemade ebelskivers a go. Truth be told, the moments leading up to the cooking process were less than ideal (spoiled creamer in my freshly brewed coffee; broken vase in back of the really tall cabinet; egg white separating failure in the bowl of my mixer, which meant I had to promptly wash the darn thing so I could continue my ebelskivering), thus making me wonder if taking on an unfamiliar cooking style was such a good idea when I wasn’t awake as I clearly needed to be. Nevertheless, I remade my coffee and shook those doubts right out of my unwashed head and decided to power on and own this recipe to the best of my ability.

The cookbook that Dede included with our ebelskiver pan and wooden tools, Ebelskivers-Filled Pancakes and Other Mouthwatering Miniatures, is filled with recipes both savory and sweet as well as heavenly photographs for each that look good enough to eat themselves. The batter is pretty straightforward, but pretty specific, yet turned out well. For my first attempt, I figured simpler was better, so I made the Jelly Donut Ebelskivers, with only a few minor tweaks. I subbed the all-purpose flour with whole wheat, subbed 1% milk for whole, lightened the butter,  and left out a bit of sugar. I also sprinkled the tops with powdered sugar in lieu of superfine sugar because it’s what we had.

I did learn a thing or two that will hopefully make my next ebelskiver attempt a snap (Being careful not to overfill the wells, letting them cook just a little longer, and remembering which direction I started with…), well, fingers crossed anyway.

The tools.

Dry ingredients.

Folding in the egg whites.

Getting ready (Please take note of Tex's oversized grill basting brush. It's some of the littlest things I never remember to purchase.)

Adding the filling.

Final layer.

Action shot.

Prettier next time, promise.

Everything is slightly more divine when topped with powdered sugar.

Jelly Donut Ebelskivers, modified from Ebelskivers-Filled Pancakes and Other Mouthwatering Miniatures (serves 4)

Vanilla Batter:
1 cup all-purpose flour (I used whole wheat)

1 1/2 teaspoons sugar (I used 1/2 teaspoon total)

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, separated

1 cup whole milk (I used 1%)

3 tablespoons unsalted butter, leaving one separated to coat the pan (I used Smart Balance buttery sticks), melted and slightly cooled

1/2 teaspoon pure vanilla extract

1/2 cup strawberry or grape jelly (I used blackberry jam)

3 teaspoons superfine sugar (I used a tiny sprinkle of powdered sugar)

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter, and vanilla extract. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, using an electric mixture on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use batter right away.

Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add about one tablespoon batter to each well. Working quickly, carefully spoon about 1 teaspoon of the jelly into the center of each pancake. Top each with another tablespoon of batter.

Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you make two more batches.** Sprinkle the sugar over the warm pancakes and serve right away.

**Since there were just the two of us, I cut the batter in half, making this step unnecessary.

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