Tuesday, September 15, 2009

Ebelskivers on a Tuesday Morning

Much to my delight yesterday, I came across a Williams-Sonoma catalog and as I flipped through the pages I was stuck on one page in particular, Ebelskivers, or stuffed pancakes!
Rather than trying out a new cupcake recipe, I thought this would be perfect for the family since we haven't yet gotten the morning routine down and have been lucky to get a granola bar in as we run through the house. Our mornings consist of madness with the two dogs, Mona Lisa and Bruno, and getting everyone up and out on time. Since my car is in the shop I quickly called my husband and asked him to stop by the store here in Pasadena and pick one up on his way home and he did!

I had some blackberries in the fridge and thought this would be recipe number one. I tried their recipe for the pancake mix and it was as follows (courtesy of Williams-Sonoma Kitchen):

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 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.

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. 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.

There are several variations for what you can fill it with, I simply placed a few berries inside and topped them with syrup, powdered sugar and more berries. Take a look at their Jalapeno Cheddar corn cakes and you get the idea!


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