Ebelskivers with Streusel Banana Pecan Topping Recipe
Ebelskivers with Streusel Banana Pecan Topping
Special Tools & Pans
Two bamboo skewers or ebelskiver turning tools
Makes 20 – 21 Ebelskivers
Pecan Streusel Topping
- 1/4 cup pecans, toasted & coarsely chopped
- 1/4 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted and slightly warm
- 1 banana, ripe, firm and sliced 1/4-inch thick
- Seasoning Pan
- 1 tablespoon unsalted butter, melted and slightly warm
- Powdered or Confectioner’s sugar for dusting (optional)
In a small bowl, stir together the flour, brown sugar, cinnamon, melted butter and pecans. The streusel mixture will have a crumbly texture.
Basic Ebelskiver Vanilla Batter
1 cup all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, separated
1 cup low-fat milk
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
Assemble the Streusel Topping first.
In a large mixing bowl, whisk the flour, sugar, baking powder and salt. In a smaller bowl, whisk the egg yolks. Add the milk, butter and vanilla to the eggs. Add the egg/milk mixture to the flour and blend until well combined.
In another bowl, beat the egg whites until stiff and peaks form. Use a rubber spatula to fold 1/3 of the egg whites into the batter. Add remaining egg whites until no white streaks are visible. Use the batter immediately.
Preheat oven to 200 degrees.
Brush wells of ebelskiver pan with melted butter and place over medium heat burner. When the butter starts to bubble, work quickly by spooning 1 teaspoon of streusel into each well, topped with a slice of banana. Using a large cookie scoop, scoop about 2 tablespoons of batter into each well – on top of the streusel and banana slice.
Cook until the bottoms of the ebelskivers are a golden brown and crisp, about 4-6 minutes. Using two skewers, turn the pancakes. Using the sharper edge of the skewer, test if it’s ready to be turned by gently nudging with one end of a skewer. It should slightly give, which is usually a good indication that it’s ready to be turned. Cook the other side for about another 3-4 minutes.
While working the rest of the batter, place cooked ebelskivers on a oven-proof platter or baking pan and keep warm in the preheated 200 degree oven.
Optionally dust with powdered/confectioner’s sugar and serve on a platter immediately.
Leftovers can be stored in an airtight container in the refrigerator for about two days. Warm up leftover ebelskivers to enjoy later as a snack or breakfast treat for the next day (Note: texture will not be like the day it was made).