Sticky Toffee Filled Pancakes

By ctozzi

Ebelskivers (also spelled aebleskivers) are like little doughnuts without the fat. (They’re very similar to the Dutch pancakes called poffertjes.) Traditionally they’re filled with apples while cooking, but it’s much easier to simply slice them open and fill them by hand after they’re cooked.

This recipe calls for a special cast-iron pan with seven round molds. You drop some of the batter into each mold, cook for a few minutes, then turn the dough and cook on the other side.

Serve ebelskivers with maple syrup, or slice them in half and fill with jam or lemon curd and mascarpone; sprinkle a little powdered sugar over everything and you’re done.

Ingredients

• Toffee Sauce:
• 1/2 cup pitted dates
• 1/2 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/8 tsp. kosher salt
• 3 Tbs. firmly packed dark brown sugar
• 1/4 tsp. dark rum
• 1/3 cup boiling water
• 1/2 cup toasted chopped pecans
• 1 1/4 cups ebelskiver pancake mix (or recipe below for ebelskiver pancakes)
• 2 eggs, separated
• 1 cup milk
• 2 Tbs. butter, melted, plus more for cooking
• 1 cup toffee sauce (see recipe below)
• Whipped cream for serving
• 5 Tbs. unsalted butter
• 3/4 cup firmly packed dark brown sugar
• 2 Tbs. water
• 1/8 tsp. salt
• 1/2 cup heavy cream
• 2 tsp. dark rum
• Ebelskivers (Scandinavian Pancakes):
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs, beaten
• 2 cups sour cream
• 1/2 cup milk or buttermilk
• ~ Butter or canola oil for greasing the pan
• freshly ground cardamon seems to be noted as a must in batter **

Details

Servings 24
Adapted from williams-sonoma.com

Preparation

Step 1

1) In a large bowl, combine the dates, vanilla, baking soda, salt, brown sugar and rum. Add the boiling water and let stand for 15 minutes. Puree in a food processor, then stir in the pecans. Set the filling aside.

2) Using the ebelskiver pancake mix, eggs, milk and the 2 Tbs. butter, prepare the batter according to the package instructions.

3) Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1 tsp. filling in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using ebelskiver turning tools or 2 wooden skewers, turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a wire rack set on a cookie sheet and keep warm in a 200°F oven. Repeat with the remaining batter and filling.

4) Serve the pancakes warm with toffee sauce and whipped cream. Makes about 24.

Toffee Sauce:
In a saucier or small saucepan over medium heat, melt the butter. Add the brown sugar, water and salt and bring to a simmer, stirring occasionally, until the sugar is completely dissolved and the liquid thickens slightly, about 8 minutes. Remove from the heat and whisk in the cream and rum.

Return the pan to medium-low heat and cook, stirring occasionally, until the sauce is the consistency of thick syrup, 8 to 10 minutes.

Ebelskivers (Scandinavian Pancakes):
1.Sift the flour, baking powder, baking soda, and salt into a large bowl. In a smaller bowl, whisk together the eggs, sour cream, and milk. Add the egg mixture to the flour mixture and beat by hand or with an electric mixer until smooth.
2.Heat a cast-iron ebelskiver pan over medium-low heat. Place a tiny bit of butter or canola in each mold and spread it evenly around the molds before filling each mold with a spoonful of batter. Cook until light brown, about 2 or 3 minutes. Turn gently with a fork or skewer and brown the other side. Transfer to a platter and serve hot.

Notes: You can cut the sour cream in half, down to 1 cup, and still turn out fluffy, delicious ebelskivers.