Description

These ebelskivers are like the classic lox and cream cheese bagel only in small, light balls. They’re perfect for breakfast or brunch and can easily be packed into your lunch bag.

Scale

Ingredients

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
2 large eggs, separated
1 cup milk
2 tablespoons unsalted butter, melted
2 teaspoons finely grated lemon zest
1/4 cup minced fresh chives or dill
Vegetable oil
1/2 cup whipped cream cheese
1/4 cup finely chopped lox or other smoked or cured salmon

Instructions

In a large bowl, whisk together flour, baking powder, salt and pepper.
In a medium bowl, whisk together sugar, egg yolks, milk, butter and lemon zest until well blended.
Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in chives or dill.
In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stuff, but not dry, peaks form. Using a rubber spatula, gently mix on-third of the egg whites into the batter. Gently fold in the remaining whites.
Brush well of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 1 tablespoon batter to each well. Place 1 teaspoon cream cheese and 1/2 teaspoon lox in the centre of each well and top with 1 tablespoon batter. Cook 2 to 4 minutes or until bottoms are golden grown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the centre comes out with a bit of cheese and a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
Repeat with the remaining batter, cream cheese and lox, brushing wells with oil and reheating pan before each batch. Serve warm or at room temperature.

Notes

Variations:
• Omit the cream cheese and increase the lox to 3/4 cup. Use 1 1/2 teaspoons lox to fill each ebelskiver.
• Other smoked fish, such as trout or herring, may be used in place of lox.

My note:
If using a cast-iron ebelskiver pan, you don’t need to remove it from the heat between batches. Leave it on a low to medium-low heat and it should remain at a consistent heat for the entire recipe.