Blueberry-Filled Ebelskivers
These filled pancakes are light, airy and delicious. They are always a huge hit at my house!
Servings: 40 Ebelskivers
Equipment
- Ebelskiver Pan
- Electric Mixer
Ingredients
- 1¾ cups all-purpose flour
- ¾ tsp baking soda
- 1 tsp baking powder
- 1½ tbsp granulated sugar
- ½ tsp salt
- 3 large eggs separated
- 1¾ cups buttermilk
- 4 tbsp unsalted butter melted
- 1 pint fresh blueberries
- Confectioners sugar for dusting
- Maple or Blueberry Syrup
Instructions
- In a bowl, whisk together flour, baking soda, baking powder, granulated sugar and salt.
- In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In another clean bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, (2-3 minutes).Using a rubber spatula, gently fold the whites into the batter in two additions.
- Put ½ teaspoon butter in each well of an Ebelskiver pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well and cook until the bottoms are golden brown and crispy, 3-5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter. 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 blueberries.
- Dust the pancakes with confectioners sugar and serve warm with syrup.
Dutch Baby With Warm Fruit Compote
I discovered this delicious and ridiculously easy to prepare confection when my son was a baby. The 'pancake' puffs up in the oven and then deflates when you bring it out of the oven, forming a bowl which is perfect to pour in a warm combination of fruits. Showy and scrumptious!
Equipment
- Cast iron skillet or Dutch Baby Pan
Ingredients
- ⅔ cup all-purpose flour
- 1 cup whole milk
- 3 X-large eggs
- 2 tbsp granulated sugar
- ¾ tsp vanilla extract
- ⅛ tsp kosher salt
- 2⅔ tbsp unsalted butter
- powdered sugar
Warm Fruit Compote
- 3 tbsp granulated sugar
- pinch salt
- ½ tsp cardamom
- 2 tsp cornstarch
- 1 large lemon juice and zest
- 1 cup frozen huckleberries can substitute blueberries and raspberries
- 1 cup fresh peaches thickly sliced
- 1 cup fresh pears thickly sliced
- 1 cup fresh strawberries thickly sliced
- Grand Marnier warmed
Instructions
- In a blender or food processor, whip together flour, milk, eggs, sugar, vanilla and salt. (May be made ahead and refrigerated up to 1 day ahead). Place butter in a cast iron skillet or special Dutch Baby pan and place in a 400°F oven until melted and light brown, about 5 minutes. Brush the bottom and sides of the skillet, to ensure entire surface is covered generously. Slowly pour batter into skillet and bake 26-31 minutes, until pancake is well browned and cooked in center. Cool for a few minutes and sprinkle with powdered sugar.
Warm Fruit Compote
- In a small saucepan mix together sugar, salt, cardamom and cornstarch and well incorporated. Add juice and zest of lemon and 1/2 cup frozen berries. Cook, stirring frequently, over medium-high heat until slightly thickened. Fold in fresh peaches, pears, strawberries and 1/2 cup frozen berries into hot mixture. Remove from heat. Add warmed Grand Marnier, if using. Pour compote over top of Dutch Baby, serve with lemon wedges and enjoy.
Instant Pot Steel Cut Oats
Although cooking oats this way isn't any faster, it is so effortless and great for making them ahead. Just add three ingredients to your Instant Pot, turn it on, and come back in 30 minutes or two hours. They will be ready and wonderful.
Equipment
- Instant Pot
Ingredients
- 3 cups liquid water OR 1/2 water and 1/2 milk
- 1 cup Steel Cut Oats
- 1/4 tsp salt
- 1/2 tsp vanilla extract optional
Instructions
- Place the oats, water, salt, and vanilla (if using) in your Instant Pot. Stir.
- Close the Instant Pot lid and turn the steam release valve to the sealing position.
- Set the cook time using the Pressure Cook/Manual function to 4 minutes at high pressure.
- The Instant Pot will take a few minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the Instant Pot to naturally release for at least 15-20 minutes.
- Once you have allowed the pot to naturally release, carefully turn the steam valve to the venting position to make sure that all of the steam and pressure has escaped.
- Open the Instant Pot lid, stir the oats and serve with whatever toppings you like: pure maple syrup, brown sugar, jelly or jam, milk-any kind you like, fresh fruits and or berries, cocoa powder, cinnamon, dried fruits, nuts/seeds/nut butters. . . and the list goes on!
Wildly Wonderful Waffles
This is my 'go-to' recipe for waffles. It has several steps, but don't let that discourage you. These are well worth the extra effort! They bake up light, fluffy and scrumptious.
Equipment
- Waffle Iron
Ingredients
- 2 tsp baking powder
- ½ tsp Kosher salt
- 3 tbsp granulated sugar
- 2 cups all-purpose flour
- 4-6 large eggs separated
- 1¾ cups whole milk
- 6 tbsp vegetable oil
Instructions
- Sift dry ingredients into a large bowl. In a small bowl, beat egg whites until stiff.Beat egg yolks in a batter bowl.Add milk and oil to egg yolks.Add dry ingredients to liquid.Fold in beaten egg whites.Bake and serve
Notes
Recipe featured in Entertaining An Idea Waffling An Idea