Ingredients

1 1/2 cups cake flour + 1 Tablespoon

1/4 teaspoon kosher salt

1 heaping Tablespoon baking powder

3 Tablespoons sugar

1 1/2 cups evaporated milk

1 lemon (juiced)

Zest of 1 lemon

1 egg (beaten)

1 1/2 teaspoons vanilla extract

2 Tablespoons butter (melted)

1 cup blueberries (fresh or frozen)

4 oz. cream cheese (room temperature)

2 Tablespoons butter (cold)

1 cup powdered sugar

1/2 teaspoon vanilla

1/2 cup milk

Instructions

Step 1: Prepare the icing by beating the cream cheese and cold butter together until fluffy. Gradually add the powdered sugar and mix until combined. Stir in the milk and vanilla extract until the icing reaches a pourable syrup consistency. Set aside.

Step 2: In a medium bowl, whisk together the cake flour, salt, baking powder, and sugar.

Step 3: In a small bowl, combine the evaporated milk, lemon juice, and lemon zest. Let it sit for about five minutes. Then add the beaten egg, vanilla extract, and melted butter, whisking until smooth.

Step 4: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid over mixing to keep the batter light.

Step 5: Heat your ebelskiver pan or a similar cavity pan over medium heat and brush each cavity with a small amount of butter.

Step 6: Fill each cavity about three-quarters full with batter. Press 3-4 blueberries into the batter in each cavity.

Step 7: Cook for about one minute until the edges start to set. Using two wooden skewers, carefully flip each pancake bite and cook for an additional 1.5 minutes until golden and cooked through.

Step 8: Serve the pancake bites warm with a drizzle of the cream cheese lemon icing. Enjoy!

Tips & Variations

For extra lemon flavor, add a little lemon extract to the batter.

If you don’t have an ebelskiver pan, small muffin tins can work as a substitute; cook pancakes slightly longer.

Use fresh blueberries for best texture, but frozen berries work well—just do not thaw before adding to batter.

For a dairy-free version, substitute evaporated milk and butter with your favorite plant-based alternatives and use dairy-free cream cheese.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately for the fluffiest results. However, you can refrigerate the batter for up to 2 hours; just give it a gentle stir before cooking.

What can I use if I don’t have evaporated milk?

You can substitute evaporated milk with regular milk or a mixture of milk and a bit of cream for richness. Adjust the liquid quantity slightly if needed.