Spiced Apple-Filled Ebelskivers
I saw an ebelskiver pan in my mom’s cabinet while I was visiting and jumped at the chance to make some while I was there. She hadn’t used it yet and was excited to try it, too.
Ebel-whaa? Ebelskiver literally (in Danish) means apple slices, but they use the word for spherical pancakes filled with fruit, jam, chocolate or whatever you want.
So my mom and I got to work — she got the pancake batter whisking away in her gorgeous copper Kitchen-Aid, and I started on the filling. I love being in the kitchen with my mom. The miles of counterspace and more-than-six-inches-deep sinks are nice, too. (Can you tell I’ve been cooped up in my tiny kitchen for a while?)
This was pretty time consuming (because we picked a recipe that had cooked filling) and dirtied up a lot of dishes, but man . . . if you have an ebelskiver pan and extra hour or so on a Saturday morning, you really should try these. (As a side note, I’m curious to know if a regular pancake recipe would work as well.)
The pancakes were moist and tender, and the maple whipped cream that topped them . . . was amazing. I found this recipe on the Williams-Sonoma site. They have about a dozen different ebelskiver recipes, and I think I’m going to try the cinnamon-bun filled ones next.
I might have to get my own ebelskiver pan, too, because I don’t think I can wait until Christmas in Idaho to make them again.
Spiced Apple-Filled Ebelskivers (Pancakes)
For the filling:
1 Tbs. unsalted butter
3 Tbs. firmly packed light brown sugar
3 Granny Smith apples, peeled and grated
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
Juice of 1/2 lemon
For the maple whipped cream:
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp. salt
For the filled-pancake batter:
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 egg yolks
1 1/3 cups buttermilk
1/2 cup sour cream
5 egg whites
5 Tbs. unsalted butter, melted
1 Tbs. confectioners sugar
1/4 tsp. cinnamon
To make the filling, in a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes. Drain off any liquid. Set aside.
To make the maple whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form. Cover and refrigerate until ready to use.
To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.
In the bowl of 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 stir the whites into the batter in two additions.
Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. apple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. Serve with the maple whipped cream. Makes about 30.