One more kitchen gadget and I promise I’ll stop. If you just added an electric pressure cooker to your kitchen bag of tricks, just skip over the rest of this post or your husband may take your credit card away and call Vince and demand that he take mine away! Seriously . . don’t go women’s lib on me . . no one’s husband is going to take their credit card . . unless more yarn shows up at my house! 🙂
The other day I was looking at something and saw an ebelskiver pan. I had never heard of an ebelskiver and began doing research. They are apparently Danish. There are pans that you can get that work on top of the stove and some folks are lucky enough to have their grandma’s or great grandma’s pans. I would love to have something like that but I don’t.
After researching, I decided to go with this Final Touch electric ebelskiver pan. Yes, I know .. I have too many kitchen gadgets but honestly, you can go out to dinner and a movie and spend way more than this thing costs and I’ve had way more fun with mine than I would with dinner and a movie. But . . that’s just me.
The first thing I made and I didn’t take pictures was this: I took a package of muffin mix. I think it was strawberry muffin mix and I only had it because once Vince was shopping and somehow he came home with a bag of someone else’s groceries. There was Raisin Bran, strawberry muffin mix and something else that I can’t remember. He called the store and they said “keep it” so we did. Not sure what happened to he Raisin Bran. Vince may have eaten it. I do not like raisins at all!
So, I took the muffin mix and mixed it all up and for the filling, I added a bit of chopped toasted pecans and some sweetened cream cheese. They were so delicious!
This morning I made raspberry stuffed ebelskivers using what I think is more traditional . . a pancake mix. . for the batter.
With the electric model, you simply grease the little cups, put about a tablespoon of batter in, add about a teaspoon of “filling”, and another tablespoon of batter. For the filling, you can use jam or fresh fruit or crumbled up bacon . . anything you want to use. I need to do a better job of getting my filling perfect centered. I’m more of a “slap it together” kind of cook.
The second tablespoon of batter is not pictured above. Then you turn them about a third of the way around and the runny batter (the part that hasn’t cooked yet) runs out. You let them sit there for a few minutes, then turn them again and sometimes turn them back on the original side one last time.
Tonight, I made just a regular cornbread recipe (half of this one) but first I sauteed some chopped jalapeno pepper and some grated onion in butter. Once the cornbread was all mixed up, I stirred in the jalapeno and onion.
Then I put about a tablespoon of mix in the wells of the ebelskiver pan, then I added some cut up cheese, then I added the additional batter.
I may have overfilled the wells just a tad because I was trying to get all the cornbread mix in one batch of ebelskivers.
They tasted somewhat like hush puppies.
There were 6 of them leftover so tomorrow, I’m going to slice them into 3 or 4 little slices and fry them crispy in butter and use them with hummus. Won’t that be delicious?
The rest of our dinner . .
Smoked ribs, scalloped potatoes, leftover blackeyed peas and, of course, the cornbread ebelskivers. I think the more I make them, the prettier they will get. Some on the internet from more experienced ebelskiver makers are perfectly round with no ugly spots. Mine are kinda rough looking now but they still taste great.