Ebelskiver Pancakes --Maple

By Kay1

Ingredients

• 5 * 5 Tbs. maple butter
• 1/2 * 1/2 cup pecans, toasted and chopped
• * Pinch of salt, plus 3/4 tsp.
• 1 3/4 * 1 3/4 cups all-purpose flour
• 3/4 * 3/4 tsp. baking soda
• 1 * 1 tsp. baking powder
• 1 1/2 * 1 1/2 Tbs. granulated sugar
• 1 3/4 * 1 3/4 tsp. ground cinnamon
• 1/2 * 1/2 tsp. freshly grated nutmeg
• 1/4 * 1/4 tsp. allspice
• 3 * 3 egg yolks, lightly whisked
• 1 1/3 * 1 1/3 cups buttermilk
• 1/2 * 1/2 cup sour cream
• 5 * 5 egg whites, beaten to stiff peaks
• 5 * 5 Tbs. unsalted butter, melted
• 1 * 1 Tbs. confectioners' sugar

Details

Servings 30

Preparation

Step 1

Directions:


Maple butter, made by cooking and whipping pure maple syrup to a velvety consistency, is combined with chopped pecans to form a luscious filling for these pancakes. Add only the amount of filling specified in the recipe so it remains neatly contained inside the pancakes
In a small bowl, stir together the maple butter, pecans and a pinch of salt. Set the filling aside.

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, 1 1/2 tsp. of the cinnamon, the nutmeg, allspice and the 3/4 tsp. salt. In another bowl, whisk together the egg yolks, buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using a rubber spatula, gently stir the egg whites into the batter in two additions.

Heat a filled-pancake pan over medium heat. Put 1/2 tsp. butter in each well, add 1 Tbs. batter and cook for 2 minutes. Spoon 1 tsp. maple 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. 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, stir together the confectioners sugar and the remaining 1/4 tsp. cinnamon and sprinkle on the pancakes.