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home > recipes > dessert > ebelskiver
2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 4 eggs, separated 2 cups milk (I used buttermilk) 4 tablespoons unsalted butter, melted and at room temperature unsalted butter for buttering the pan Fillings, such as jam, peanut butter, chocolate ganache, chocolate chips or fruit Syrup or whipped cream for serving In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons of melted butter (cooled to room temperature). Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy. In another bowl, using an electric mixer, beat the egg whites on high speed until stiff but not dry peaks form, about 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions. Put 1/4 teaspoon butter in each well of the Filled Pancake Pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon of batter into each well. Put 1 teaspoon of the filling of choice in the center of each pancake and top with 1 more tablespoon batter. Cook until the bottoms are golden brown and crispy; 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream.

Ebelskiver


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(posted June 22, 2009)

2 cups
flour
1 teaspoon
baking powder
1/2 teaspoon
salt
1 tablespoon
sugar
4
eggs, separated
2 cups
milk (I used buttermilk)
4 tablespoons
unsalted
butter, melted and at room temperature
unsalted
butter for buttering the pan

Fillings, such as
jam,
peanut butter, chocolate ganache, chocolate chips or fruit

Syrup or whipped
cream for serving

In a bowl,
whisk together the flour,
baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons of melted butter (cooled to room temperature). Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric
mixer, beat the egg whites on high speed until stiff but not
dry peaks form, about 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/4 teaspoon
butter in each well of the Filled Pancake Pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon of batter into each well.

Put 1 teaspoon of the filling of choice in the center of each
pancake and top with 1 more tablespoon batter.

Cook until the bottoms are golden
brown and crispy; 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.

Transfer to a plate. Repeat with the remaining
batter and filling. Serve immediately with syrup or whipped cream.


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