Ebelskiver (Filled Pancakes) with Cinnamon fillingPosted: February 22, 2009
WOW OH WOW OH WOW! These are so decant and rich, but oh so worth it. I recently got a Ebelskiver pan for my birthday and decided Sunday morning was a great time to make this wonderful treat. You can fill the pancakes with whatever you like, cinnamon, chocolates, jams, etc…and they are quick to bake up, so have a few fillings on hand and your guests can all choose and make their own!! I did use the Ebelskiver Mix from William-Sonoma as it was a gift as well, but I did include the mix recipe for you, just in case!!
Recipe for filling and topping found at William-Sonoma.
If using the mix:
1 1/4 cups of the mix
2 eggs separated
1 cup milk
2 tbsp unsalted butter melted, plus more for baking
Fillings of your choice
Maple syrup, whipped cream or frosting to top
Cinnamon Filling (the yummy filling we chose):
See below for directions.
1/2 cup granulated sugar
2 Tbs. all-purpose flour
1 1/2 Tbs. ground cinnamon
1/4 tsp. salt
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
at room temperature
For the cream cheese frosting: (Works best with Cinnamon Filling)
See below for directions.
3 oz. cream cheese, at room temperature
4 Tbs. (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
3 to 4 Tbs. milk
For the pancakes: If not using the mix:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. granulated sugar
4 eggs, separated
2 cups milk
4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
If using mix:
Put the pancake mix into a bowl. In another bowl, lightly whisk the egg yolks, milk, and butter. Whisk the yolk mixture into the mix until well combined.
If not using the mix:
To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/8 tsp. melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
Drizzle the pancakes with the frosting and serve immediately.
To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
Cream Cheese Frosting:
To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.