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Ingredients
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 cup whole milk
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup freshly grated Parmesan cheese
- 2 1/2 tablespoons chopped fresh basil
- 3 1/2 tablespoons finely diced mozzarella
- 1 cup purchased marinara sauce
Details
Servings 21
Cooking time 5mins
Adapted from betterrecipes.com
Preparation
Step 1
Preheat the oven to 200 degrees F. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 tablespoons of the melted butter. 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, beat the egg whites until stiff, but not dry, peaks form. Fold about one-third of the egg whites into the batter to lighten it, then fold in the rest with 1/4 cup of the Parmesan and the basil just until no white streaks remain.
Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. When the butter starts to bubble, working quickly, sprinkle a heaping 1/2 teaspoon of the remaining Parmesan into each well. Add about 1 tablespoon batter into each well, then carefully add 1/2 teaspoon mozzarella to the center of each pancake. Top each with another 1 tablespoon 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 repeat to make 2 more batches. Serve with the marinara.
Makes 21 puffs; 4-7 servings.
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