Ingredients
-
-
1
-
3
-
3
-
1/8
-
1/8
-
1/8
-
1/4
-
1/2
-
-
1
-
1/4
-
1/4
-
-
1 3/4
Directions
Ebelskiver (Spiced Apple-Filled Pancakes), With a spoonful of spiced apple filling tucked inside and accompanied by maple whipped cream, these pancakes make a special treat for an autumn brunch , Excellent recipe! These pancakes were soft and delicious, the filling was wonderful too Personally I would have liked more filling but my husband liked them as is I’m going to try the batter for regular pancakes as well used this on my new ebelskiver pan and it worked wonderfully! Thanks!, Good recipe; the batter is easy to work with and the pancakes turn very easily No reason why the pancake filling can’t be made ahead the night before–leave at room temperature (this is the most time consuming part of the prep work) One modification I would make in the recipe itself: DON’T use salt in the whipping cream! It serves no purpose other than to make the whipped cream taste salty! I don’t understand why the recipe calls for it Lastly, the pancakes are tastiest with a generous amount of filling As it’s written, the filling recipe doesn’t begin to yield enough filling to fill the quantity of pancake batter Double the apple filling (or half again as much)
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Steps
|
1
Done
|
To Make the Filling: |
|
2
Done
|
in a Fry Pan Over Medium Heat, Cook the Butter, Brown Sugar, Apples, Ginger, Cloves, Nutmeg, Cinnamon and Lemon Juice, Stirring Frequently, For About 20 Minutes. |
|
3
Done
|
Drain Off Any Liquid. Set Aside. |
|
4
Done
|
to Make the Maple Whipped Cream:. |
|
5
Done
|
in the Bowl of an Electric Mixer Fitted With the Whisk Attachment, Beat Together the Heavy Cream, Maple Syrup and Salt Until Soft Peaks Form. |
|
6
Done
|
Cover and Refrigerate Until Ready to Use. |
|
7
Done
|
to Make the Filled-Pancake Batter: |
|
8
Done
|
in a Bowl, Whisk Together the Flour, Baking Soda, Baking Powder, Granulated Sugar and Salt. |
|
9
Done
|
in Another Bowl, Lightly Whisk the Egg Yolks, Then Whisk in the Buttermilk and Sour Cream. |
|
10
Done
|
Whisk the Egg Yolk Mixture Into the Flour Mixture Until Well Combined; the Batter Will Be Lumpy. |
|
11
Done
|
Set Aside. |
|
12
Done
|
in the Bowl of 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. |
|
13
Done
|
Using a Rubber Spatula, Gently Stir the Whites Into the Batter in Two Additions. |
|
14
Done
|
Brush the Wells of a Filled-Pancake Pan With Melted Butter. Heat Over Medium Heat Until the Butter Bubbles. |
|
15
Done
|
Pour 1 Tbs. Batter Into Each Well and Cook For 2 Minutes. |
