Award winning twist on Danish pancakes.

Scale

1 cup cake flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon grated lemon zest

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 eggs, separated

1 cup milk

4 tablespoons unsalted butter, melted, divided

1 cooked lobster tail, finely chopped

¼ cup fresh cooked or frozen corn kernals, thawed

2 tablespoons finely chopped celery

1 green onion, finely chopped including the lighter green parts

1 teaspoon minced jalapeno

Sriracha Aioli (recipe follows)

Garnish: fresh green chives for garnish and lemon slices

Sriracha Aioli

½ cup quality mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons sriracha

1 teaspoon honey

pinch of white pepper

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In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside.
In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended.
Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain.
Fold in lobster, corn, celery, green onions and jalapeno.
Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat.
Fill each well to the top with batter, about 2 tablespoons per well.
Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom.
Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more.
Transfer to platter; keep warm in oven.
Repeat with remaining batter.
Serve warm with Sriracha Aioli. Garnish with chives and lemon.
Sriracha Aioli: Combine all ingredients in small bowl; blend well.