Ebelskivers with Filling

By RoketJSquerl

Ingredients

• Filled Pancakes
• (makes about 40; the recipe also can be cut in half)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 4 eggs, separated
• 2 cups milk
• 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for cooking
• Fillings of your choice
• Syrup or whipped cream for serving

Details

Adapted from foodgal.com

Preparation

Step 1

In a bowl, whisk together flour, baking powder, salt, and sugar. In a small bowl, lightly whisk egg yolks, then whisk in milk, and 4 tablespoons melted butter. Whisk yolk mixture into flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir whites into batter in two additions.

Put 1/4 teaspoon butter in each well of the ebelskiver pan. Set over medium heat and heat until butter begins to bubble. Pour 1 tablepoon batter into each well. Put 1/2 to 1 teaspoon of filling of your choice in the center of each pancake and top with a little bit more batter to seal the filling in. Add 1/4 teaspoon more butter to the top of each ebelskiver. Cook until bottoms are golden brown and crispy, 3 to 4 minutes.

Using two wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with remaining batter and filling. Serve immediately with syrup or whipped cream.