How To Make Filled Pancakes: Danish Ebelskiver Recipe

Oh my - where have these little filled pancakes been all my life? Ebelskiver is a Danish filled pancake and I suppose it is best that I never heard of them before I recently received a Williams and Sonoma catalogue! Now they are beckoning me to get an ebelskiver pan and start experimenting.

These little darlings are apparently great for breakfast and the filling possibilities are endless. They as well would make a charming dessert in my humble opinion. See below for some of the fillings that I have ferreted out thus far and wish to try.

While Williams and Sonoma sells a handy 'kit' complete with turning tools, all you truly need to turn the little pancakes is a pair of skewers - or 2 pointed knives. Just remember to not fill the divots in the pan too high and follow the directions for cooking, filling, turning, etc. You can also used prepared pancake or waffle mixes such as Bisquick or Williams and Sonoma also carries a specific ebelskiver mix.

PRONUNCIATION: Ay-bell-ski-vers

INGREDIENTS

• 2 cups buttermilk
• 2 cups flour
• 3 eggs, separated
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons sugar
• Cooking spray or butter/margarine/oil
• Filling of choice (see below)

PREPARATION

1. Lightly spray or grease ebelskiver pan individual rounds.
2. Beat the egg whites on high with an electric mixer about 2-3 minutes. Should be stiff but not dry.  Set aside.
3. Whisk together the egg yolks.
4. Add the buttermilk, sugar and salt.
5. Then add the baking soda and baking powder.
6. Gently fold in the beaten egg whites.
7. Heat the ebelskiver pan and fill the rounds half full (about 1 tablespoon).
8. Add 1/2 teaspoon of filling in the center of each pancake.
9. Top with 1 tablespoon more of the batter.
10. Cook for 3-4 minutes.
11. Using skewer or 2 sharp knives or turning tool, turn the pancakes and cook 3 minutes more.
12. Serve if desired with topping or whipped cream depending on filling. Or just sprinkle with powdered sugar, serve warm with butter or jelly, syrup, etc.

Just about anything could be substituted for filling the pancakes but here are a few that sounded delicious to me

• Chunky applesauce
• Blueberries, strawberries, raspberries, peaches - I will probably experiment and just poke a bit of fresh fruit or berry into the center and see how it turns out
• Strawberry, raspberry, grape, peach preserves - really any type of jam or jelly
• Chocolate hazelnut sauce
• Toffee sauce - see link to Williams and Sonoma for recipe
• Fruit sauces of any kind
• Nut sauces of any kind