Key Lime Pie Ebelskivers
Serves: 21 pancakes
For the Batter
  • 1 cup all purpose flour
  • 1½ teaspoons sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon pure vanilla extract
For the Lime Curd
  • 3 eggs
  • ¾ cup sugar
  • ¼ cup fresh lime juice
  • 4 tablespoons unsalted butter, room temperature
For the topping
  • whipped cream
  • 2 graham crackers, crumbled
  1. To make the Lime Curd: In the top pan of a double boiler, combine eggs and sugar. Whisk until well blended. Whisk in lime juice. Set pan over, without touching, simmering water in the bottom pan of the double boiler. Cook over medium-low heat, stirring constantly. When mixture is heated through, begin adding the butter, one tablespoon at a time, allowing each tablespoon to melt before adding the next. Stir constantly until mixture thickens, like a very thick pudding. Remove from heat immediately. Set pan in a non-reactive bowl filled with ice water to cool. Refrigerate for one hour.
  2. For the Batter: In a large bowl, sift together the flour, sugar, baking powder, and salt. In a small bowl, lightly beat the egg yolks, then whisk in the milk, melted butter, and vanilla. Making a well in the center of the dry ingredients, pour in the wet mixture and stir until well combined, though still lumpy.
  3. In a separate bowl, beat the egg whites using an electric mixer until stiff peaks form. Gently fold the egg whites into the batter then immediately proceed to the next step.
  4. Brush the cups of an ebelskiver pan with a pat of butter and place on stove burner over medium heat. When the butter begins to bubble, add a tablespoon of batter to each cup. Quickly spoon a rounded teaspoon of lime curd into the center of each pancake, then top each with another tablespoon of batter.
  5. Cook until the bottoms of the pancakes are lightly browned, about 3 to 5 minutes. Using two wooden skewers (or chopsticks), turn all of the pancakes and cook until they are lightly browned on all sides, another 3 to 5 minutes. Remove from pan and repeat with remaining batter and curd.
  6. When all of the batter has been cooked, top each pancake with a dollop of whipped cream and sprinkle with the crushed graham crackers. Serve right away. Makes approximately 21 pancakes or about 4 servings.
Recipe by Some the Wiser at