Ebelskiver Danish Pancakes

Recipe By: Calphalon Team  -  Originally Published: 1/8/2011

Print

These filled, puffed pancakes are a delicious breakfast treat.  Switch up the filling by using crumbled sausage or bacon, steamed asparagus, raisins or chocolate chips.  Roll them in melted butter and cinnamon and sugar or shredded coconut for a sweet treat.

  • Servings: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Intermediate
  • Course: Entrée

Ingredients

 For the ebelskivers:

1 c. all-purpose flour

1/2 tsp. baking powder

1 Tbsp. sugar

1/2 tsp. salt

2 eggs, separated

1 c. milk

2 Tbsp. melted butter

4 Tbsp. confectioners’ sugar for dusting

For the filling:

1 c. apple, peeled, cored and grated

2 tsp. lemon juice

3 Tbsp. sugar

1/2 tsp. cinnamon

Directions

For the filling, stir together filling ingredients until just combined and set aside.  When ready to use, drain all liquid from apples using a fine sieve.

In a medium mixing bowl, mix together flour, baking powder, sugar and salt; set aside.

In another medium mixing bowl, whisk together egg yolks, milk and 2 Tbsp. of melted butter.  Add dry ingredients to wet and stir to combine.

In a  third medium bowl, whisk egg whites until stiff but not dry, about 2 - 3 minutes.  Fold egg whites gently into batter mixture until incorporated.

Preheat an ebelskiver pan over medium heat for about 1 minute; when pan is hot reduce heat to low.

Place about 1 Tbsp. of batter mixture into each indentation, then add 1 tsp. of filling and cover with another Tbsp. of batter.

Cook for about 2 minutes or until the edges of the pancake turn golden brown; flip quickly using a fork or wooden skewer to push down on one side and cook for another 2 minutes.

Remove to clean plate, allow to cool and dust with confectioners’ sugar.

Repeat process until all batter is used.