When I was making my list of 30 Things to Make While I'm 30, I wanted to include Swedish pancakes. It was another reason to use my poor, neglected ebelskiver pan.
Apparently there are two kinds of Swedish pancakes. These are the puffy kind.
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.
Pumpkin Pecan Ebelskivers
Ingredients:
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
Directions:
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.
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.
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.
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.
one year ago: pumpkin cookies two ways
two years ago: pumpkin-orange waffles with sweet orange butter