Mexicana® Ebelskivers


  • 160g plain flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • Black pepper, to taste
  • 1 tsp. granulated sugar
  • 2 large eggs, separated
  • 250ml milk (any type)
  • 30g butter, melted
  • 175g Mexicana

To serve

  • Soured cream
  • Salsa
  • Sweet chilli sauce






In a large bowl whisk together the flour, baking powder, salt and pepper.

In a jug whisk together the milk, melted butter, egg yolks and sugar.

Add the milk mixture to the flour mix and blend to a smooth batter with a balloon whisk.

In a clean bowl whisk the egg whites until fluffy and stiff, but not dry.

Use a silicon spatula, or similar to gently fold one third of the egg whites into the batter. When evenly dispersed fold in the remaining egg white.

Cut the Mexicana into 5g cubes, then roll each between your palms to create little cheese marbles. You will need about 30 to start.

Place the ebelskivers pan over a medium heat and spray with a light coating of cooking non-stick spray. When hot, spoon in a little of the batter to three quarters fill each well. Cook for a couple of minutes before dropping in a Mexicana marble. Cook for another minute or so before tilting the pancake balls to one side using wooden skewers. Add a little more pancake batter to cover the cheese and then gently flip the ebelskivers and cook for a couple more minutes. It’s a bit fiddly but persevere, once you crack it, it becomes quite therapeutic. You can use the skewers to manoeuvre the balls around while they cook to make sure they cook evenly and also tuck any batter runs into the pancakes.

Once cooked transfer the batches of ebelskivers to a warmed plate until you are ready to serve with soured cream, salsa or sweet chilli sauce.

Drinks Pairing Suggestion:

Why not treat the family to virgin mojitos while you enjoy these little Mexicana pancake bombs?

This is Sarah Cook’s recipe from BBC Good Food


  • 20g/¾oz bunch of mint
  • 3 tbsp golden caster sugar, plus a little extra to taste if you like
  • 150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve
  • 2 handfuls ice
  • 1 litre/1¾ pint chilled soda water

Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar.

Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too.​


Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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