Ingredients

The following ingredients have 22 Servings
  • 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

Instruction

  • 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!