Our family is visiting for the Holidays and our youngest granddaughter, Cameron's, favorite breakfast treat are these Ebelskivers, a Danish pancake cooked in a special pan. Cameron's favorite filling for these pancakes is chocolate chips, but you can add all sorts of things to these delectable morsels! VIEW THE VIDEO!
1 cup flour
1½ teaspoons sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled, plus additional butter for pan
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, lightly whisk the egg yolks, then whisk in the milk and melted butter.
- Add the yolk mixture to the flour mixture and stir until well blended. The batter will be somewhat lumpy.
- In a clean bowl, using an electric mixer or whisk on high speed, beat the egg whites until stiff, but not dry, peaks form.
- Using a silicone spatula, stir about one-third of the egg whites into the batter to lighten in, then fold in the rest just until no white streaks remain. Use the batter right away.
- Heat an ebelskiver pan over medium-high heat and brush each hollow with a little melted butter.
- Put 1 tablespoon of batter in each hollow and add a filling of your choice. Top with a little more batter and cook for a minute or two.
- Using chopsticks, quickly turn the pancakes and cook for a minute or two on the second side.
- Transfer to a plate and top with powdered sugar or syrup.
A slice of banana and a dab of Nutella
A half teaspoon of any jam
VIEW THE VIDEO!
Yummy gonna make these in the morning! Miss Kassondra