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."
 
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photo by patti k. photo by patti k.
photo by patti k.
Ready In:
45mins
Ingredients:
23
Yields:
30 pancakes
Serves:
6
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ingredients

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directions

  • To make the filling:

  • 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.
  • Drain off any liquid. Set aside.
  • To make the maple whipped cream:.
  • 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.
  • Cover and refrigerate until ready to use.
  • 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.
  • 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.
  • Using a rubber spatula, gently stir the whites into the batter in two additions.
  • 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 teaspoons apple 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.
  • In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
  • Serve with the maple whipped cream.

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Reviews

  1. 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. I used this on my new ebelskiver pan and it worked wonderfully! Thanks!
     
  2. 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).
     
  3. These pancakes are sooooo yummy! Ok, right off I need to say what I did differently: I used raspberry jam instead of the filling part, and skipped the whipped cream altogether. And for the batter, instead of 3 egg yolks and 5 whites, I used 4 whole eggs and combined them with the liquids. Other than that (I hope you don't mind, Cucina Casalingo!) these pancakes were made using the batter ingredients as listed. These could really be a dessert as well as a breakfast. Ours were a delicious lazy Sunday morning treat, enjoyed by all. Thanks so much!
     
  4. These are attractive and delicious and make a nice, special breakfast treat. They take a good bit of work, so it's best if you plan ahead (unlike me who just decided this morning to whip them up) and have everything organized. You could do the apples ahead of time, but I wouldn't do the whipped cream too far ahead since the maple syrup/whipped cream combo doesn't remain really stiff. Take care to use a small amount of batter because they do rise up quite a bit. Thanks for posting!
     
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Tweaks

  1. These pancakes are sooooo yummy! Ok, right off I need to say what I did differently: I used raspberry jam instead of the filling part, and skipped the whipped cream altogether. And for the batter, instead of 3 egg yolks and 5 whites, I used 4 whole eggs and combined them with the liquids. Other than that (I hope you don't mind, Cucina Casalingo!) these pancakes were made using the batter ingredients as listed. These could really be a dessert as well as a breakfast. Ours were a delicious lazy Sunday morning treat, enjoyed by all. Thanks so much!
     

RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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