Ebelskivers With Pecorino And Honey
- 1 cup flour
- 2 tablespoons melted unsalted butter, plus additional for cooking
- 1 cup milk
- 1 egg - separated
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 2 tablespoons finely minced fresh rosemary
- pecorino cheese, cut into 1/2 " hunks - get soft pecorino, not the aged kind
- honey for drizzling - I like a light honey, acacia in particular
- Whisk together the milk, egg yolk and 2 tbs melted butter (better if the milk isn't frosty cold when you do this).
- Whisk together the dry ingredients and the rosemary.
- Beat the eggwhites until they peak but are not too stiff.
- Combine the milk and flour mixtures until just blended - do NOT over mix! Gently fold in the eggwhites.
- Heat your ebelskiver pan to med - high. brush each hole with butter, then put a tablespoon of batter into each. Drop a cube of pecorino in, then top with another tablespoon of batter.
- When they are brown underneath (I always have to peek) do the ebelskiver FLIP and cook the other side. I use wooden chopsticks for this ... you get the hang of it quickly.
- Put the finished ebelskivers on a platter, drizzle with honey and serve!
flour, unsalted butter, milk, egg, baking powder, salt, baking soda, sugar, fresh rosemary, pecorino cheese, honey
Taken from food52.com/recipes/2449-ebelskivers-with-pecorino-and-honey (may not work)