Gluten-Free Lemon Mascarpone Ebelskivers!
Need I say more?
Well, probably, yeah. You see, I first created this recipe for gluten-free lemon mascarpone ebelskivers back in 2017. I'd just purchased an ebelskiver pan and so was on a bit of a tear with it. As a result, I was coming up with all kinds of fun things to turn into stuffed pancakes. My Gluten-Free Banana Nutella Ebelskivers were created around that time, along with things like a cheddar stuffed jalapeno cornbread style ebelskiver. I really should make and photograph that one again.
I've been sitting on this recipe - and photos - ever since. I've been craving lemon curd lately, which reminded me of this post, and so as a result... here we are!
These cute little stuffed pancake balls have a nice fluffy texture, with a molten center of lemon curd and mascarpone. It's a great marriage of flavours and textures, and it actually a lot easier to make than you may assume. All you need is an ebelskiver pan, which I highly recommend - it's a LOT of fun to play around with! Not only can you play around with batter and fillings - alone and in combination - there are all kinds of adjacent things to consider. Toppings - sugar, chocolate, syrup, hot sauce, whatever! Ebelskivers as a dip item - Maybe as a side for a chocolate fondue.
After all, pancakes aren't just for breakfast anymore, and we're living in *wild* times. Have some fun with it!
On to the recipe...
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Gluten Free Lemon Mascarpone Ebelskivers
- ⅔ cup Light / White Buckwheat Flour
- ⅓ cup Sorghum Flour
- 2 Tbsp Coconut Flour
- 2 Tbsp Granulated Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- Zest of 1 lemon
- 1 ¼ cup Milk
- 1 Large Egg beaten
- 2 Tbsp Butter
- 1 Tbsp Lemon Juice
- ½ tsp Vanilla Extract
- ⅓ cup Lemon Curd
- ⅓ cup Mascarpone
- Confectioners / Icing / Powdered Sugar
- Whisk together dry ingredients and lemon zest, set aside.
- In a separate bowl, combine milk, egg, butter, lemon juice and vanilla, blitz until smooth. Pour wet ingredients into dry, whisk until smooth. Set aside.
- In a small bowl, whisk together lemon curd and mascarpone.
- Heat a nonstick ebelskiber pan over medium-low heat, spray with cooking oil. Place 1 Tbsp batter in each cavity, followed by a scant 1 tsp lemon curd mixture in the middle of each. Top with about 1 tsp batter, using the spoon to carefully coat the lemon curd mixture entirely.
- Allow to cook for 2-3 minutes.
- Using two chopsticks, carefully flip one pancake over. If it’s golden brown on the bottom, continue to flip all other pancakes over.
- Continue cooking for another 2-3 minutes, or until all are golden brown on both sides.
- Sprinkle with powdered sugar, serve hot,
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