Have you ever had a stuffed pancake? I just discovered them and I am embarrassed to admit that when G and I were getting married we registered for this funky pan with all these wells in it because we thought it looked cool (sadly, that is still how I pick out most of my kitchen tools). We had every intention of making stuffed pancakes, or ebelskivers, every weekend & making it a little weekend tradition, but we’ve been married for close to four years and I just broke out the pan last week 😐
I would like to think that my future self whispered in my young, newly engaged ear and told my younger self that this pan was indeed a necessity in every grown-ups kitchen and that I haaaaad to register for it. Regardless of why we ended up with this stuffed pancake pan, I am so thankful because (as my future self predicted) I AM OBSESSED WITH IT!
You guys, you can make little adorable pancake balls & stuff them with anything from cinnamon sugar (which we will be learning below) to bacon, sprinkles, chocolate, fruit mixture, probably even booze if you tried hard enough.
While they do have a little bit of a learning curve (the flipping takes some practice), they are well worth the trial & error. Perfect for a fun Saturday morning breakfast in bed, a happy breakfast if you are entertaining guests, or even as a little weekend tradition. Here are the tools you need:
So, before we get started, a little history lesson on the old ebelskivers. They are sassy little pancakes from Denmark that are soft & fluffy on the inside & crispy and browned on the outside (basically heaven). Traditionally, they are served with powdered sugar, topped with jam, and served with coffee for a mid-morning snack. While I would love to be that indulgent, we are going to repurpose these bad boys for a lovely little breakfast treat!
- 2 cups Silk Unsweetened Almond milk
- 2 cups all-purpose flour
- 1 tsp. of baking powder
- ½ tsp. of salt
- 1 tbs. of granulated sugar
- 4 egg yolks
- 4 tbs. of unsalted butter, melted
- ½ cup of granulated sugar
- 2 tbs. of all-purpose flour
- 1½ tbs. of ground cinnamon
- ¼ tsp. of salt
- 4 tbs. of unsalted butter, room temperature
- In a bowl, mix together the granulated sugar, flour, cinnamon, & salt.
- Mash in the butter to the flour mixture until all of it is absorbed into the butter, forming a paste.
- Set the filling aside.
- In a medium bowl, whisk together the flour, baking powder, salt, & granulated sugar.
- In a smaller bowl, gently whisk the egg yolks & slowly whisk in the milk and the 4 tablespoons of melted butter.
- Whisk the egg yolk mixture into the flour mixture until well combined. Batter should be lumpy.
- Use a mixer to beat the egg whites on high speed until stiff (about 2 to 3 minutes).
- Put a little melted butter in each well of a filled-pancake pan & set over medium heat and heat until the butter begins to bubble.
- Pour a spoonful of batter into each well.
- Spoon a small spoonful of the cinnamon filling into the center of each pancake and top with another spoonful of 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 (3 more minutes)
- Transfer the pancakes to a plate & repeat until the remaining batter and filling are used up.
- Serve, eat, and enjoy!