Lemon-cornmeal ebelskivers with blackberry preserves

Scott and I were up so, so late last night, finishing an evening celebrating Norm‘s birthday with friends and 20-year old syrah that smelled like goat testicles (and Saxum Rocket Block (2005?) – a grenache that was like making out with black cherries and literally made me giddy). We got home late and then hung out for a few more hours until it was eventually 4:00 in the morning and we reluctantly collapsed from so much ado.

We woke up at around noon, ravenous and rheumy-eyed. A light dusting of snow covered the ground outside our window and we didn’t hurry out of bed, despite our rumbling tummies. Planting kisses upon his bearded face, I promised pancakes with blackberry jam and whipped cream. Once in the kitchen, I decided to kick things up the proverbial notch and busted out the ebelskiver pan that he gave me for Christmas.

I whipped up a basic pancake batter, but subbed a third of the flour for cornmeal and folded in lemon zest and a little juice, and some sour cream. This made a very thick, yet porous batter (the acidic lemon juice reacting with the baking soda really kept things airy, despite the thickness of the sour cream). This was my first time using the ebelskiver pan, but it’s really pretty easy. I just filled them 3/4 way full (allowing room to expand), and when they started smelling nice and the bubbles started to look dry, I flipped them in their little divots with a fork.

When they were all ready, I gave them a little pool of blackberry preserves (warmed with melted butter) and whipped some cream to a light froth. I dusted the ebelskivers with powdered sugar to mirror our snow-sprinkled day and we had a lovely brunch.

Serve with pink grapefruit mimosas and marital bliss.