Sunday, November 14, 2010

31 While 31--Pumpkin Pecan Ebelskivers

When I was making my list of 30 Things to Make While I'm 30, M, who is of Swedish heritage, asked me to include Swedish pancakes.  I happily obliged because I was eager to make him some of his childhood favorites.  Plus, I'd found another reason to use my poor, neglected ebelskiver pan.

But funny story...when he said Swedish pancakes, I thought he meant Swedish puffed pancakes, or ebelskivers.  Apparently he was thinking of thin pancakes that more closely resemble crepes.  It's the thought that counts, I suppose.

Luckily, this thought led to a very tasty breakfast.  The Muirhead pecan pumpkin butter, which my mom brought home from her job at Williams-Sonoma, was a delicious and seasonal filling.  If you're not into pecan pumpkin, apple or any other fruit butter would be delicious.  I'm already making plans for a summer brunch with strawberry and raspberry ebelskivers.  After I tackle the Swedish pancakes M had in mind, that is. 

 Pumpkin Pecan Ebelskivers

4 oz. cream cheese, at room temperature
1 c. Muirhead pecan pumpkin butter (or other fruit butter)
2 c. all-purpose flour
2 TBSP sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, separated
2 c. buttermilk
4 TBSP melted unsalted butter, plus more for cooking 

1.  Using a hand held mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds. Add the pecan pumpkin butter and beat until smooth, about one minute. Refrigerate until ready to use.

2.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 

3.  In a separate, small bowl, whisk the egg yolks.  Whisk in the buttermilk and the 4 TBSP of butter. 

4.  Whisk the yolk mixture into the flour mixture until well combined.

5.  In another bowl, beat the egg whites on high speed until stiff but not dry peaks form, about two minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

6.  Put 1/2 tsp. melted butter in each well of an ebelskiver pan set over medium-low heat.  When the butter begins to bubble,  pour a heaping TBSP of batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about one minute. 

7.  Using two wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out. Put one tsp. pecan pumpkin filling inside and cook for 30 more seconds.

8.  Using the skewers, turn the pancakes completely over, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking until the pancakes are browned evenly on all sides.  If necessary, turn them over once more and cook two more minutes. 

9.  Repeat with the remaining batter and filling. Makes about 35 ebelskivers.

two years ago: pumpkin-orange waffles with sweet orange butter


Lauren said...

If I had an ebelskiver pan, I would absolutely make these!

Becca said...

Mmm these look delicious! What is an ebelskiver pan?

Kelsey said...

Becca, an ebelskiver pan is a pan designed specifically to make these puffed pancakes. Here's the link to the one I have:|ebelskiver|3|best|0|1|24||2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-

daphne said...

Very appealing! I would love some for breakfast today.

Pattie @ Olla-Podrida said...

I just bought an Ebelskiver pan. I may just try these.

Krystal said...

YUM, I've been eyeballing ebelskiver pans for awhile. I think I know what I want on my Xmas list!! Looks terribly sinful and delicious, you had me at pumpkin!