Ebelskivers for Brunch on Sunday

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. 

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.

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.

Egg whites and wet ingredients.

Add wet ingredients to chocolate mix and fold in egg whites. 

Fold in egg whites.

Add 1/4 teaspoon butter to each well of the ebelskiver pan over medium heat until butter bubbles.

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.

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.)

Top each well with one tablespoon of batter.

When brown flip out and onto plate for serving.  Add a dollop of whipped cream.

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.

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. 

 

You will need an ebelskiver pan however.  You can buy one at Kohls or at Chef's Catalog.

Apple Ring Pancakes

Apple Ring Pancakes

I'm not sure where I saw this recipe.  Perhaps someone posted it on Facebook.  Anyway Dan and I like both apples and pancakes so I thought I would try this combination of the two.. We had nice big Honey Crisp apples just made for this recipe.

Ingredients:
1 batch pancake mix, (I used 1 1/2 cups Arrowhead Multigrain pancake mix, 2 tbs canola oil, 1 1/4 cup buttermilk.)
1/2 cup additional buttermilk*
Nutmeg
Cinnamon
4 medium apples

Directions:
Heat a griddle over medium heat.
Prepare the pancake mix, mixing in the additional buttermilk, and spices.
Peel and core the apples.  Slice them into 1/8 " slices.  Use a toothpick to dip each slice into the pancake batter, then onto the griddle,  Cook until golden, flipping once.  Serve warm with syrup.

* I didn't have buttermilk so I improvised. Combine 2 % milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice. Let stand 5-10 minutes at room temperature for 5-10 minutes.  Use this substitute (including curdled bits) as you would buttermilk in your recipe.

Add lemon juice to milk to make buttermilk. 

Pancake mix with nutmeg and cinnamon. 

I made the batter to have it ready when the apples were sliced..

Beautiful Honey Crisp apples.  

Slice apples very thin. 1/8".

Dip apple slices into pancake mix using a toothpick. 

Cook on hot griddle until golden brown on each side.  

Flip once.

Add butter and maple supper. 

Ready to eat.  

A nice take on pancakes! We enjoyed these for breakfast this morning. Check out this website: http://myfridgefood.com/recipes/breakfast/apple-ring-pancakes

Laura’s Blueberry Pancakes

Laura's wild blueberry pancakes.

It’s always nice having Laura and Anthony with us at Marble Mountain.  Laura treats us to blueberry pancakes quite frequently for breakfast.  She makes the BEST pancakes I’ve ever had.  Lots of wild blueberries are incorporated into the batter that she makes using multi-grain pancake mix and her secret ingredients.

Here are some of the ingredients.

She mixes in lots of wild blueberries.

Mixing in lots of wild blueberries.

Apparently the temperature at which the pancakes cook is critical.  And Laura seems to get it just right.

Pancake filled with wild blueberries.

Pancake browning.

Pancake garnished with bananas, blackberries, maple syrup, cassis syrup, and butter.

We garnish our pancakes with melted butter, pure maple syrup, and in this case bananas, wild black berries, and  cassis (black currant) syrup.  Yum!!

Nothing left behind here.

I cleaned my plate.

Our dogs get a special treat as well, because both Mona and Maggie enjoy the pancakes.
Here's Laura and Anthony's dog, Mona, having her share of the pancakes.

Mona waiting patiently to get a bite of pancakes.

Chocolate Ebelskivers for Breakfast

Chocolate ebelskivers.

I was over at Southpoint Mall the other day with friend, Mary Todd, where she had to return something at Williams-Sonoma.  It's dangerous for me to go into that store.  I remembered hearing about these little Danish filled pancakes (Ebelskivers) and the pan for cooking them that WS just happened to have.  I came home with a new kitchen toy. I also picked up a can of the chocolate Ebelskiver mix, and I made these on Saturday for breakfast.

Ebelskiver pan.

I used the Ebelskiver chocolate mix from WS.  1 3/4 cup mix, 1 1/3 cup milk, 2 eggs separated, 2 tablespoons melted butter (plus enough to grease the pan).  This makes about 4 batches or 28 pancakes.  Beat the egg whites until they form soft peaks, but not dry.

Mix remaining ingredients until well-mixed and fold in egg whites.

Fold in egg whites. (This makes the pancakes very light and fluffy).

Put 1/4 tsp melted butter into each of the wells in the pan and heat until bubbly.

Heat butter over medium heat until bubbly.

Add 1 tablespoon batter to each well.  Add 2 or 3 chocolate chips to serve as the filling.

Add chocolate chips.

Add tablespoon of batter on top of chocolate chips in each well.

One tablespoon of batter added to top of chocolate chips in each well.

Cook until bottoms are brown, about 3 to 4 minutes.  Using wooden skewers, flip the pancakes over and cook another 3 minutes until dark brown.

Cook until brown.

 Dust with powdered sugar and enjoy.  These would be good for dessert too.  Next time I will make my own batter and will fill with apples or some kind of jam.

Ready to eat. 

Here's a video demonstrating how to make these.