Ebelskivers with blueberry preserves and orange zest

I’ve been trying to find the time to post this for more than a week, and I barely have the time to do it now, as Zephyr naps and dinner simmers away on the stove. I should be posting the Irish soda bread I made for tonight’s dinner, or the lovely corned beef brisket, roasted cabbage and champ (creamed with browned onions and wilted scallions and chives, topped with grated Guinness Dubliner cheese), or even taking a phone-in post on the Guinness ice cream float I’ll serve for dessert. But no, I must finish what I’ve started, even as Zephyr stirs from his fleeting slumber.

Ebelskivers (a Danish filled pancake) are kind of a pain in the ass to make, so I made a couple dozen and froze what we didn’t eat for breakfast. These ones have a dribble of blueberry preserves in the center, yielding a gooey, jelly donut-like effect. I added orange zest to the batter for interest. Dusted with powdered sugar (and served with more blueberry preserves for dipping), these are a special treat that are worth the trouble.

I keep meaning to use my ebelskiver platar to make takoyaki – I even have some Spanish canned octopus I could use. Or maybe another savory donut (corn and cheddar?).

Serve with cripsy, thick-cut bacon and a peach-berry smoothie (because you’re purging the last of your frozen summer bounty).