Gluten Free Lemon Mascarpone Ebelskivers
These cute little stuffed pancake balls are filled with bright lemon flavour and are great for the whole family - gluten free or not! Makes about 21 pancake balls.
Servings: 3
Calories: 540kcal
Equipment
Ingredients
Batter
- ⅔ cup Light / White Buckwheat Flour
- ⅓ cup Sorghum Flour
- 2 tablespoon Coconut Flour
- 2 tablespoon Granulated Sugar
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- Zest of 1 lemon
- 1 ¼ cup Milk
- 1 Large Egg beaten
- 2 tablespoon Butter
- 1 tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
Filling
- ⅓ cup Lemon Curd
- ⅓ cup Mascarpone
Serving
- Confectioners / Icing / Powdered Sugar
Instructions
- Whisk together dry ingredients and lemon zest, set aside.
- In a separate bowl, combine milk, egg, butter, lemon juice and vanilla, blitz until smooth. Pour wet ingredients into dry, whisk until smooth. Set aside.
- In a small bowl, whisk together lemon curd and mascarpone.
- Heat a nonstick ebelskiber pan over medium-low heat, spray with cooking oil. Place 1 tablespoon batter in each cavity, followed by a scant 1 teaspoon lemon curd mixture in the middle of each. Top with about 1 teaspoon batter, using the spoon to carefully coat the lemon curd mixture entirely.
- Allow to cook for 2-3 minutes.
- Using two chopsticks, carefully flip one pancake over. If it’s golden brown on the bottom, continue to flip all other pancakes over.
- Continue cooking for another 2-3 minutes, or until all are golden brown on both sides.
- Sprinkle with powdered sugar, serve hot,
Nutrition
Calories: 540kcal | Carbohydrates: 61g | Protein: 13g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 1076mg | Potassium: 350mg | Fiber: 5g | Sugar: 30g | Vitamin A: 830IU | Vitamin C: 2mg | Calcium: 304mg | Iron: 2mg