I bought a box of cereal yesterday.
I never, ever buy cereal. It’s not that I have anything specific against boxes of
over processed synthetic sugar coated breakfast cereal, but there is this voice in my head that won’t allow me to put them in the grocery cart. Yesterday, however, the part of my brain that normally tells me that my kids need a homemade meal to start the day was asleep. After waking up for the baby every.single.hour. the night before, I tossed that box of cereal into my cart and the only voice left mumbling in my head gave a halfhearted heck yeah.
I am telling you this cereal saga only because when you see this fantastic recipe for delicious Key Lime Pie Ebelskivers, I want you to know without a doubt that I really had nothing to do with it. I ate some. I took the pictures. That’s it. We owe this tasty dessert to my sister, who is, hands down, the best sister ever.
My sister is an Ebelskiver fanatic, and rightly so because these Danish puffed pancakes are totally fan worthy. These Key Lime Pie Ebelskivers that she created are my favorite twist on the classic recipe. Filled with lime curd, topped with cream, and sprinkled with graham crackers, these taste even better than the traditional pie. Plus, they are adorable.
To make Ebelskivers, you do need a special pan like this cast iron pan. Also, if you’ve never made Ebelskivers before, this short video is helpful to see how to turn the pancakes and how to add the filling. Once you’ve given it a try, it really is pretty simple and they do whip up quickly. Enjoy!
- 1 cup all purpose flour
- 1½ teaspoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, separated
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- ½ teaspoon pure vanilla extract
- 3 eggs
- ¾ cup sugar
- ¼ cup fresh lime juice
- 4 tablespoons unsalted butter, room temperature
- whipped cream
- 2 graham crackers, crumbled
- To make the Lime Curd: In the top pan of a double boiler, combine eggs and sugar. Whisk until well blended. Whisk in lime juice. Set pan over, without touching, simmering water in the bottom pan of the double boiler. Cook over medium-low heat, stirring constantly. When mixture is heated through, begin adding the butter, one tablespoon at a time, allowing each tablespoon to melt before adding the next. Stir constantly until mixture thickens, like a very thick pudding. Remove from heat immediately. Set pan in a non-reactive bowl filled with ice water to cool. Refrigerate for one hour.
- For the Batter: In a large bowl, sift together the flour, sugar, baking powder, and salt. In a small bowl, lightly beat the egg yolks, then whisk in the milk, melted butter, and vanilla. Making a well in the center of the dry ingredients, pour in the wet mixture and stir until well combined, though still lumpy.
- In a separate bowl, beat the egg whites using an electric mixer until stiff peaks form. Gently fold the egg whites into the batter then immediately proceed to the next step.
- Brush the cups of an ebelskiver pan with a pat of butter and place on stove burner over medium heat. When the butter begins to bubble, add a tablespoon of batter to each cup. Quickly spoon a rounded teaspoon of lime curd into the center of each pancake, then top each with another tablespoon of batter.
- Cook until the bottoms of the pancakes are lightly browned, about 3 to 5 minutes. Using two wooden skewers (or chopsticks), turn all of the pancakes and cook until they are lightly browned on all sides, another 3 to 5 minutes. Remove from pan and repeat with remaining batter and curd.
- When all of the batter has been cooked, top each pancake with a dollop of whipped cream and sprinkle with the crushed graham crackers. Serve right away. Makes approximately 21 pancakes or about 4 servings.