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

1. Whisk together the milk, egg yolk and 2 tbs melted butter (better if the milk isn't frosty cold when you do this).
2. Whisk together the dry ingredients and the rosemary.
3. Beat the eggwhites until they peak but are not too stiff.
4. Combine the milk and flour mixtures until just blended - do NOT over mix! Gently fold in the eggwhites.
5. 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.
6. 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.
7. 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)