Lemon Mascarpone Filled Pancakes Ebelskiver
Delight your taste buds with these Lemon Mascarpone Filled Pancakes Ebelskiver—a whimsical twist on traditional Danish pancake balls with a zesty, creamy surprise! Fluffy and golden-brown, these bite-sized delights are filled with a luscious mixture of mascarpone cheese, fresh lemon juice, and fragrant lemon zest, perfectly balancing sweetness with a tangy citrus kick. Made using an ebelskiver pan, these pancakes boast a crispy exterior and a soft, tender crumb inside. Ideal for breakfast, brunch, or dessert, they’re dusted with powdered sugar for a picture-perfect finish. Pair them with fresh fruit or a drizzle of honey for a show-stopping treat that’s as enchanting as it is delicious. Perfect for lemon lovers and fans of unique pancake recipes, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.25 teaspoons kosher salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter
- 4 ounces mascarpone cheese
- 2 tablespoons powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons vegetable oil (for greasing the pan)
- extra powdered sugar (for dusting)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy—do not overmix.
In a separate small bowl, combine the mascarpone cheese, powdered sugar, lemon juice, and lemon zest. Mix until smooth and creamy. Set aside.
Heat an ebelskiver pan over medium heat and lightly grease each well with a small amount of vegetable oil.
Spoon about 1 tablespoon of pancake batter into each well of the pan.
Quickly add 1/2 teaspoon of the lemon mascarpone filling into the center of each batter mound.
Cover the filling with another 1/2 tablespoon of batter to seal it inside.
Cook for about 2-3 minutes, or until the bottoms are golden brown. Using a skewer or small spatula, gently flip each ebelskiver and cook for another 2-3 minutes, until golden and cooked through.
Carefully remove the ebelskiver from the pan and keep warm while you repeat with the remaining batter and filling.
Dust the finished ebelskiver with powdered sugar before serving. Enjoy warm!
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2203 mg | 96% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 62.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 499 mg | 38% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
