Tuesday, December 7, 2010

Cornmeal Jalapeno Ebelskivers

When I was younger I used to get to spend some time each summer with my grandparents in Wyoming. One of the things I remember each year was when my Grandma would make these little puffed pancakes that were so amazing. I don't remember having or seeing them anywhere else so they were always a special treat from Grandma each year.

Ebelskiver's come from Denmark and are made in a pan that has 7-9 round indentations that you place the batter in and then flip halfway through cooking. What you get is a small round puffed pancake that can be sweet or savory and filled with any number of fillings. If you choose to fill them, you put about a tablespoon of batter in the pan, add your filling and then place about another tablespoon over that.

We finally got an ebelskiver pan of our own last year and have happily been experimenting with various recipes. This is one of my favorites beyond the classic and definitely worth trying.

Cornmeal Jalapeno Ebelskivers

1 cup milk
1/4 cup butter, melted
1 egg
1 1/4 cups cornmeal
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup pepper jack cheese, shredded
1 jalapeno, chopped

Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Heat pan over medium heat and brush melted butter into each slot. Fill wells 3/4 full with batter. When the edges get dry and the top becomes bubbly, flip over. Cook until golden brown on all sides. Serve hot with honey.

1 comment:

  1. Have you ever used any other flour besides AP to make ebelskivers with? (I assume you used AP for this recipe.)