Foodie Blog Roll 2

Tuesday, November 19, 2013

Chipotle and Pepper Jack Corn Ebelskivers


Well, I have a new little obsession. Ebelskivers (aebleskivers) are Danish-style, sphere shaped pancakes, and usually include a sweet filling or topping. These spicy corn bread ebelskivers are savory and not filled, but the batter is stuffed with yummy pepper jack cheese, chipotle peppers, corn, jalapeños and green onions.

Chipotle and Pepper Jack Corn Ebelskivers

So the other day, I was walking through World Market (my favorite store) with my mom and dad when my dad walked up to me and showed me a picture in a cook book of a spiced apple filled ebelskiver, lightly dusted with powdered sugar. Um, thanks a lot. I just got finished with breakfast 32 minutes ago and now I'm freakin' starving! In other words, it looked wonderful. He said, Wow! THAT looks good. Do you want this cook book sweetie?" Now, I knew exactly what he was doing. He wanted to buy me a pretty little cook book with pretty pictures and pretty desserts, hoping that I would cave and make him some. Well that was never going to work worked like a charm! He knows me too well! 

But one thing I didn't realize when I was getting the ingredients together for the first time was that these take a certain pan and, of course, I didn't have it. So a few days later, back to World Market I went. (Poor me). And with in two weeks, I had made two different kinds. And now I'm hooked. The pan has 7 little wells and cooks on the stove top. I'm sure you can buy an expensive pan, but this one is $15 and working for me just fine! 

Chipotle and Pepper Jack Corn Ebelskivers
     makes 18-21
     adapted from ebelskivers
1/2 C all-purpose flour
1/2 C yellow cornmeal
3/4 tsp baking powder
1/4 tsp salt
2 large eggs, yokes and whites separated
1 C milk (I used light soy milk)
2 T butter, melted, slightly cooled
4 green onions, finely chopped
2 chipotle chilies in adobo sauce from can, seeded and chopped
2 tsp adobo sauce from chipotle chilies in can
1 jalapeño, seeds and stem removed, chopped
1 1/2 C shredded pepper jack cheese
1 C corn, coarsely chopped (fresh or frozen and thawed)
Additional T butter, melted

Preheat oven to 200 degree. In a large bowl, whisk together flour, cornmeal, baking powder and salt. In a small bowl, lightly whisk egg yokes, stir in milk, and 2 T of melted butter. Add yolk mixture to dry ingredients and mix well. Batter will be lumpy. 
In clean bowl of mixer, beat the egg whites until stiff but not dry. Gently fold the egg whites into the batter. Gently fold in the green onions, chilies, adobo sauce, jalapeño, cheese and corn, being careful not to deflate egg whites. 
Brush the ebelskiever pan wells with the additional T of melted butter and place pan over medium heat. When butter starts to bubble lightly, add about 2 T of batter to each well. 

Cook the first side for about 3-5 minutes, or until the bottoms are lightly browned. 

With wooden skewers, flip each one over and continue to cook until second side is lightly browned, a few more minutes. Transfer finished pancakes to pan and keep warm in oven. Repeat with 2 remaining batches. Serve warm. 


These are lightly sweet because of the yellow cornmeal, and have there perfect amount of salt and heat. And while these little things were kind of perfect, especially served with my creamy chipotle corn chicken chowder, I just kept thinking, "Mmmm, these would be good with BACCON in them!" Great, I guess I'll just have to make them again! 

3 comments:

  1. Replies
    1. Stephanie, do you mean in the ebelskiver pan or in something else? I'm not sure if they would work in a muffin pan or not, but it's worth a try! They have baking powder in them to help them rise. It just might work, but I've never tried this particular batter in the oven.

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  2. I absolutely must get one of these pans and try your recipe!

    ReplyDelete

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