Al and I just bought a new ebelskiver pan which is a Dutch pancake griddle with indentions for making round pancakes. They come out kind of like donuts and can be filled with jam or other fillings. I must say, they are a b*tch when you are first making them, but aren't all pancakes like that? The first one is a dud? The first ones stuck and wouldn't turn right for me even though the pan was seasoned and buttered. After that they started getting easier and easier and by the third batch I was having a lot of fun making them while Al and the kids were enjoying eating them. :)
Try adding some flavorings to the batter, cinnamon, vanilla and maybe put some chocolate chips or jam in the center, fill and flip. I was so busy making them I forgot to sprinkle them with powder sugar, oh well, next time.
If you're interested in one of these pans, I found a really good deal on Amazon.com, the Lodge pan, $19.99. We're pancake lovers so I'm sure we'll use this often. Enjoy
Pan Puff Pancakes (Ebelskivers)
* For the pancake batter:
* 1 1/2 cups all-purpose flour
* 3/4 tsp. baking soda
* 1 tsp. baking powder
* 1 1/2 Tbs. granulated sugar
* 1/2 tsp. salt
* 3 egg yolks
* 1 1/4 cups buttermilk
* 1/2 cup sour cream
* 5 egg whites
* 5 Tbs. unsalted butter, melted
* 1 Tbs. confectioners sugar
Directions:
show picture of pan with link to amazon store
To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.
In the bowl of 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 stir the whites into the batter in two additions.
Take your time to learn the technique. It's just one of those things you need to sort of learn by trial and error. Once you get the knack it's pretty easy.
Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. jam filling (if desired) into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, 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.
In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. Serve with syrup. Makes about 30.
*recipe adapted from Williams Sonoma
