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| Ebelskivers with whipped cream. Yummy! |
We were having a late brunch today, and I wanted to make something different. I checked the pantry and discovered that I had a half can of chocolate ebelskiver mix from Williams-Sonoma. A year or so ago I had bought an ebelskiver pan, and I had bought the mix rather than make these from scratch. Ebelskivers are Danish pancakes that puff up when cooked and that can be made with some kind of filling inside. Ebelskiver actually means apple slice, because in Denmark the filling is often apples.
I had some delicious cherry preserves so I decided on using those as the filling, chocolate and cherries go so nicely together.
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| Ebelskiver chocolate pancake mix and cherry preserves. |
Here is how to make these step by step:
Place mix in a large bowl. I added a teaspoon of espresso powder.
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| I added one teaspoon of espresso powder to the chocolate mix. |
Mix together the wet ingredients and beat the egg whites until they stand in stiff peaks.
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| Egg whites and wet ingredients. |
Add wet ingredients to chocolate mix and fold in egg whites.
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| Fold in egg whites. |
Add 1/4 teaspoon butter to each well of the ebelskiver pan over medium heat until butter bubbles.
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| Butter is bubbly and ready for the batter to be added. |
Add 1 tablespoon of batter to each well of the pan and top each with a teaspoon of cherry preserves.
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| Top with cherry preserves. |
Top each well with another tablespoon of batter. When pancake has browned flip it over (This is the hard part. I used two wooden skewers to do this.)
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| Top each well with one tablespoon of batter. |
When brown flip out and onto plate for serving. Add a dollop of whipped cream.
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| Brown and ready to serve. |
These are often served with powdered sugar or maple syrup, but we are trying to cut down on our sugar consumption so we found the pancakes sweet enough with just the whipped cream.
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| Topped with whipped cream and ready to enjoy. |
Here's a recipe if you would like to try this different type of pancake.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 Tbs. granulated sugar
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1 pint fresh blueberries
- Confectioners' sugar for dusting
- Maple syrup for serving
Directions:
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In
a small bowl, lightly whisk together the egg yolks and buttermilk.
Whisk the yolk mixture into the flour mixture until well combined; the
batter will be lumpy.
In another bowl, 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
1/2 tsp. butter in each well of a filled-pancake pan. Place over medium
heat and heat until the butter begins to bubble. Pour 1 Tbs. batter
into each well and cook until the bottoms are golden brown and crispy, 3
to 5 minutes. Put 5 or 6 blueberries in the center of each pancake and
top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over
and cook until golden and crispy, about 3 minutes more. Transfer to a
plate. Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.
