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Food on a plate

Cedar House Inn's Ebelskivers – A Danish Treat

Wild Cherry Cheesecake Stuffed Mini Pancakes with Warm Bourbon-Butter Maple Syrup and Roasted Walnuts

1 Cup of All Purpose Flour
1 ½ Teaspoon of Sugar
½ Teaspoon of Baking Powder
¼ Teaspoon of Salt
2 Large Eggs separated
1 Cup of Whole Milk
2 Tablespoons of slightly cooled Melted Butter
3 Extra Tablespoons of Melted Butter for brushing the Ebelskiver Pan
In a large bowl whisk together the flour, sugar, baking powder and salt
In a small bowl lightly whisk the egg yolks, milk and cooled melted butter
Add the yolk mixture to the flour mixture and stir until well blended. The batter will be a little lumpy
In a mixing bowl, whip the egg whites until stiff (but not dry) peaks
Using a rubber spatula gently fold in the egg whites into the batter until no white streaks remain
Use the batter right away

½ cup of chopped walnuts
¾ Cup of Philadelphia Cream Cheesecake Filling or Marscapone Cheese
½ Cup of good quality Wild Cherry Preserves
1 Cup of Maple Syrup warmed with a 1/4 Cup of your favorite Bourbon and 2 Tablespoons of Butter and a pinch of salt

Preheat oven to 200'
In a dry saute pan on low heat, add the chopped walnuts and roast lightly for a short time – careful not to burn – Set aside for garnish
Brush the wells of the Ebelskiver Pan with melted butter and place over medium heat
Fill each of the rounds ½ full with the batter, working quickly add a small amount of the cherry preserves, fill with more batter
Cook until each pancake is lightly browned and crisp 2-4 minutes. Turn the pancakes over with wooden skewers or chop sticks and cook about 3 minutes longer
Transfer the finished pancakes to a platter or sheet pan and keep warm in the oven until ready to serve
Plate 5 pancakes per person
Add a dollop of Cheesecake/Marscapone
Drizzle with the syrup and dust with powder sugar and roasted walnuts
Add 2 slices of bacon and enjoy!

– Serves 4
– Williams Sonoma features a nice heavy great Ebelskiver Pan

The Cedar House Inn