I bought a box of cereal yesterday.
I never, ever buy cereal. It’s not that I have anything specific against boxes of
over processed synthetic sugar coated breakfast cereal, but there is this voice in my head that won’t allow me to put them in the grocery cart. Yesterday, however, the part of my brain that normally tells me that my kids need a homemade meal to start the day was asleep. After waking up for the baby every.single.hour. the night before, I tossed that box of cereal into my cart and the only voice left mumbling in my head gave a halfhearted heck yeah.
I am telling you this cereal saga only because when you see this fantastic recipe for delicious Key Lime Pie Ebelskivers, I want you to know without a doubt that I really had nothing to do with it. I ate some. I took the pictures. That’s it. We owe this tasty dessert to my sister, who is, hands down, the best sister ever.
My sister is an Ebelskiver fanatic, and rightly so because these Danish puffed pancakes are totally fan worthy. These Key Lime Pie Ebelskivers that she created are my favorite twist on the classic recipe. Filled with lime curd, topped with cream, and sprinkled with graham crackers, these taste even better than the traditional pie. Plus, they are adorable.
To make Ebelskivers, you do need a special pan like this cast iron pan. Also, if you’ve never made Ebelskivers before, this short video is helpful to see how to turn the pancakes and how to add the filling. Once you’ve given it a try, it really is pretty simple and they do whip up quickly. Enjoy!
Key Lime Pie Ebelskivers
For the Batter
For the Lime Curd
For the topping
These are fabulous!! We subbed the flour for GF buckwheat flour, the milk for coconut and used honey instead of sugar 🙂 We don’t own an ebelskiver pan, so instead we just made mini pancake sandwiches and used the key lime pie custard in the middle. Delicious! Will definitely be a family staple.
Barbara Wood says
These sound fabulous. My family has enjoyed ebelskivers for decades! Just wondering about serving these as an appetizer. How long do you think savory ones would last?