Bought an Ebelskiver pan at Williams-Sonoma thinking my kids would enjoy them for weekend breakfasts. Fast forward 3 hours...I think this is going to be a daily request, which means early mornings for me. The filling possibilities are endless. Yum!
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbs. sugar
- 4 eggs, separated
- 2 cups milk (I used 1%)
- 4 Tbs. melted butter (I accidentally forgot this and they were still great. I would guess it would have helped with sticking a bit)
- Fillings: jams, Nutella, choc. chips, white choc, chips and jam (soo good), peanut butter...
- This recipe requires a filled pancake/Ebelskiver pan.
- In a bowl, whisk together the flour, salt, baking powder and sugar.
- In a small bowl, lightly whisk the egg yolks and then whisk in the milk and the 4 Tbs. melted butter.
- Whisk the yolk mixture into the dry ingredients until well combined; batter will be lumpy.
- In another bowl, using an electric mixer fitted with the whisk attachment, whisk egg whites on high speed until stiff but NOT dry peaks form (2-3 minutes). Using a rubber spatula, gently fold the whites into the batter in two additions.
- Put 1/4 tsp. butter in each well for the pan. Set over medium heat until the butter begins to bubble (but not browns). Pour 1 Tbs. batter into each well followed by filling choice, top with another 1/2 - 1 Tbs. of batter. Cook until the bottoms are golden brown and crispy.
- Using chopsticks, gently flip the pancakes over and cook until golden and crispy.
- Transfer to a plate.
- Repeat with remaining batter.
- Serve immediately with powdered sugar, syrup, whipped cream -- whatever you like.
|Amount Per Serving||%DV|
|Serving Size 24g|
|Recipe makes 40 servings|
|Calories from Fat 18||38%|
|Total Fat 2.05g||3%|
|Saturated Fat 1.1g||4%|
|Trans Fat 0.0g|
|Total Carbs 5.6g||1%|
|Dietary Fiber 0.2g||1%|