Cinnamon Bun Filled Pancakes - Ebelskiver
- Ready In:
- 1⁄2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 1⁄2 tablespoons ground cinnamon
- 1⁄4 teaspoon salt
- 4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
cream cheese frosting
- 3 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 1⁄2 cups confectioners' sugar
- 3 -4 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon granulated sugar
- 4 eggs, separated
- 2 cups milk
- 4 tablespoons unsalted butter, melted, plus more for cooking
- To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
- To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
- To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. 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 fold the whites into the batter in two additions.
- Put 1/8 teaspoons melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 teaspoons of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, 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 and filling.
- Drizzle the pancakes with the frosting and serve immediately.
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Outstanding!!! These were so simple to make and so yummy!! I modified it a bit (trying to make them lower fat/cal) and they still came out great! I used I Can't Believe It's Not Butter spray and egg beaters. I also used recipe #120835 for the frosting - so light and yummy!!! Thanks for posting, I just bought an ebelskiver pan and I love it!
These are delicious! I have an old cast iron ebelskiver pan that came over on the boat with my father but didn't know what it was till I saw it in a Williams Sonoma. I used it when I made these and at that point realized how heavenly these are. I followed the recipe but put chopped pecans in with the filling and I don't think it could get any better! Thank you for posting!