Ebelskivers

These filled pancakes are definitely a fun and easy twist on the normal pancake. The pan is the key to the round shape.  The filling is up to you.  So far I've tried blackberry, raspberry, strawberry jam, peanut butter, and chocolate chips...nutella will be next.  Our family favorite would be the raspberry jam and chocolate chips.  The cuteness factor alone is definitely worth spending the extra dough for this specialty pan.  I know I enjoy eating these little beauties much more than a normal flapjack...which actually might not be a good thing, come to think of it!

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

4 eggs, separated

2 cups milk

4 tablespoons butter, melted, plus more for cooking

Fillings

jam 

peanut butter 

chocolate chips

fruit

Syrup, whipped cream, powdered sugar for serving

Directions

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

In another bowl, using 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.

Put 1/4 tsp. butter in each well of the Filled Pancake Pan.  Set over medium heat and heat until the butter begins to bubble.  Pour 1 Tbs. batter into each well.  Put 1 tsp. of the filling of your choice in the center of each pancake and top with 1 Tbs. batter.  Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.  Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.  Transfer to a plate.  Repeat with the remaining batter and filling.  Serve immediately with syrup, whipped cream, or powdered sugar.

Yield:  about 40