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Marcia Smith
Lived in Freeport, Grand Bahama, Bahamas
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Marcia Smith

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BREAKFAST

As you might already know, my big sisterly foodnik gurlfrens Maria and Linda gave me an ebelskiver pan for a wedding present, and when we first broke it in, we made fairly traditional ebelskivers following the Williams-Sonoma recipe that came with the pan.

But this morning, I thought I'd try something different to use up a couple of ingredients that have been taking up real estate in my kitchen - Maseca masa mix, and some coconut cream left over from the last time I made Thai curry.

And I was pretty happy with the result - super light and fluffy like an ebelskiver should be (because of the whipped egg whites), slightly tasting of butter and corn cakes, and made all the more delicious with a drizzle of that Coconut Maple syrup. If I had a fusion-y food truck, I'd totally serve these.

MASA EBELSKIVERS W. COCONUT MAPLE SYRUP

For the ebelskivers...

- 2 eggs, separated into whites and yolks
- 1 cup All Purpose flour
- 3/4 cups Maseca (or other instant corn masa mix)
- 2 teaspoons baking powder
- 1.5 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 4 Tablespoons butter, melted
- additional butter for frying
- 1+2/3 Cups whole milk mixed with 1.5 Tablespoons fresh lemon juice (this curdle the milk a bit - not to worry)
- 1/2 teaspoon vanilla extract

For the Coconut Maple Syrup...

- 1 Tablespoon unsalted butter
- 1/8 teaspoon kosher salt
- 1.5 Tablespoons packed brown sugar
- 3 Tablespoons maple syrup
- 1/4 Cup coconut cream (just the solids that rise to the top - not the milk, which is the solids and liquid mixed together)

1) Into a large mixing bowl, sift the AP flour, masa, baking powder, salt, and sugar.

2) In a separate clean and completely dry glass or metal mixing bowl, beat the egg whites with an electric mixer on medium until the whites hold a stiff peak and set aside.

3) Melt the butter and add to the flour mixture, along with the milk/lemon juice, and using the electric mixer, mix all the wet and dry pancake ingredients except the egg whites together until smooth.

4) Add the egg whites to the batter and gently fold them in until they're completely incorporated. Gently folding is really like stirring done slowly, one rotation at a time, with a sort of lifting motion at the end of each rotation that aerates the mixture and keeps it light and fluffy.

5) Set the batter aside while you make the syrup. I find that ebelskiver batter, as do most pancake and crepe batters, benefits from a little resting period.

6) In a small saucepan, combine all syrup ingredients and bring to very slow and gentle boil over medium heat. Once it reaches that boil, let it continue boiling at that heat for 30 seconds or so, stirring gently to incorporate all ingredients and to ensure that the salt has melted. And that's it! Cut the heat and set it aside to drizzle over your ebelskivers when they're done.

7) Put a tiny dollop (about a centimeter cubed) into each ebelskiver pan well and place the pan over medium heat. When the butter starts to bubble, add enough batter to come almost completely up the side of the well - this is about 2 Tablespoons.

8) When the sides start to bubble and brown, flip each ebelskiver with a couple of skewers or chopsticks or spoon ends or whatever you have that functions that way. And try to remember to flip them in the order in which you filled them! (It's like playing that takoyaki making video game - can't remember the name of it at the moment...)

9) When both sides are cooked to a lovely golden brown and the ebelskiver just momentarily gives to a gentle press with your finger, they are ready to turn out of the pan, drizzle or dip with/in syrup, and enjoy! :)

I personally like them dipped rather than drizzled just after they've cooled to a nice lukewarm.

#SFP
#SFPBreakfast
#SFPFusion
#SFPRecipes
#SFPSweetTreats
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Marcia Smith

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BREAKFAST

for +Dean Robinson was some challah French toast. Because they're so egg-y and fluffy, challah and brioche are my favorite breads for both French toast and bread pudding.

For enough custard for two thick slices, I used:

- 1 large egg
- about 1/4 cup whole milk
- a pinch of kosher salt
- a few grinds of cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup

And I poked some holes in the slices to make sure they sopped up all the custard before griddling them on a pre-heated medium pan for 3 minutes per side.

A little extra butter, some maple syrup, and powdered sugar on top, and I think that was a nice breakfast for a cold, rainy morning. :)

#SFP
#SFPBreakfast
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Have her in circles
31 people
Melissa Jervis's profile photo
Kathryn Kure's profile photo
Adrian Smith's profile photo
Marcia Smith's profile photo
althea jervis's profile photo
Athan Smith's profile photo
Greg Nana Osei Jnr's profile photo
Gjylie Fetahu's profile photo
JO EVA's profile photo
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Freeport, Grand Bahama, Bahamas
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