Recipe: Stuffed Cheese Pancake Puffs
MAKES 21 PUFFS
1 cup cake flour
¼ tsp baking powder
¼ tsp salt
2 large eggs, separated
1 cup whole milk
3 tbsp unsalted butter, melted and slightly cooled
½ cup freshly grated parmesan cheese
2 ½ tbsp fresh basil, chopped
3 ½ tbsp mozzarella, finely diced
YOU WILL ALSO NEED
Ebelskiver pancake pan, available at desertcart.com
1 Preheat the oven to 100C.
2 In a large bowl, whisk together the flour, baking powder and salt.
3 In a separate small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 tbsp of the melted butter.
4 Add the wet ingredients to the dry and, using a wooden spoon, stir until well blended. The batter will be lumpy.
5 In a clean bowl, beat the egg whites until stiff, but not dry, peaks form.
6 Fold about one-third of the egg whites into the batter to lighten it, then fold in the rest with ¼ cup of the parmesan and the basil, until no white streaks remain in the mixture.
7 Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over a medium heat.
8 When the butter starts to bubble, working quickly, sprinkle a heaped ½ tsp of the remaining parmesan into each well.
9 Add about 1 tbsp batter into each well, then carefully add ½ tsp mozzarella to the centre of each pancake.
10 Top each with another one tbsp batter.
11 Cook until the bottoms of the pancakes are lightly browned and crisp, about 3-5 minutes.
12 Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about three minutes longer.
13 Transfer the finished pancakes to keep warm in the oven while you repeat to cook the remaining batches. Serve.