Cherry-Filled Pancakes
These light, fluffy pancakes, known as ebelskiver in Denmark, are filled with dried cherries that have been soaked in an orange juice-sugar syrup. The liquid is then reduced and drizzled over the pancakes just before serving.
Ingredients
- 1 cup fresh orange juice
- 1/3 cup plus 1 1/2 Tbs. sugar
- 1 cup dried cherries, chopped
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- Zest of 1/2 lemon
- 3 egg yolks, lightly whisked
- 1 1/3 cups buttermilk
- 3/4 cup ricotta cheese
- 5 egg whites, beaten to stiff peaks
- 5 Tbs. unsalted butter, melted
Directions
In a small saucepan over medium-high heat, whisk together the orange juice and the 1/3 cup sugar. Heat until the mixture is just beginning to boil. Add the cherries, remove from the heat and let stand for 15 minutes. Pour through a fine-mesh sieve into a small saucepan, pressing on the cherries with the back of a spoon; reserve the cherries. Set the pan over medium heat and cook until the liquid is reduced to a syrup, 10 to 15 minutes. Set aside.
In a bowl, whisk together the flour, baking soda, baking powder, the 1 1/2 Tbs. sugar, the salt and lemon zest. In another bowl, whisk together the egg yolks, buttermilk and ricotta. Add the yolk mixture to the flour mixture and whisk until combined; the batter will be lumpy. Using a rubber spatula, gently stir in the egg whites in two additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, add 1 compact tsp. cherries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 forks, flip the pancakes over and cook for 3 minutes more. Transfer to a plate. Repeat with the remaining batter and cherries.
Drizzle the pancakes with the orange-cherry syrup and serve immediately. Makes about 30.
In a bowl, whisk together the flour, baking soda, baking powder, the 1 1/2 Tbs. sugar, the salt and lemon zest. In another bowl, whisk together the egg yolks, buttermilk and ricotta. Add the yolk mixture to the flour mixture and whisk until combined; the batter will be lumpy. Using a rubber spatula, gently stir in the egg whites in two additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, add 1 compact tsp. cherries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 forks, flip the pancakes over and cook for 3 minutes more. Transfer to a plate. Repeat with the remaining batter and cherries.
Drizzle the pancakes with the orange-cherry syrup and serve immediately. Makes about 30.