Ebelskivers (or as Kari calls them "Appleskittles")

A friend of mine had posted on her blog her first attempt at making Ebelskivers. I thought that they looked like WAY too much work, so I brushed it off as a "No Way will I ever make those" food post. A while has passed and the more I have thought about them, the more I realized that I would really like to try them. There's just one problem - you need a special pan and the place I found the pan was at Williams-Sonoma. (Top end stuff.) Well, I waited and waited for them to go on sale. Finally, they got down to 60% off and, of course, I had a coupon. So, I did it -- I bought the pan. It got here on Monday and that night I made Ebelskivers. It is like a light puffy round (like a donut hole) pancake. Most people put a filling in them - jam, jellies, fruits. I tried jam and got a resounding "YUCK!" Then I made them plain with no filling and the kids LOVED them. They worked well dipping into syrup. Once you got the hang of turning them over in their little pancake "well" it wasn't hard at all. I doubled the batch and it made enough for Monday night and 2 mornings of breakfast. The last of them were eaten this morning and I was asked to make more while everyone is at school so they can have them every morning! I think I might just do that - I know I'll feel like a better mom feeding them warm Ebelskivers than pop tarts and cereal!

Ebelskivers
by the Williams-Sonoma Kitchen


2 cups flour
1 tsp baking powder
1/2 tsp salt
1 Tbs sugar
4 eggs, separated (you need both parts of the eggs)
2 cups milk
4 Tbs butter, melted (plus more for cooking)
Fillings: jam, peanut butter, ganache, chocolate chips, or fruit
Syrup, powdered sugar, 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 Tbs of melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.


In another bowl, using 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.


Using the pastry brush, brush melted butter into each well of Ebelskiver pan. Set over medium heat until the butter begins to bubble. Pour 1 Tbs batter into each well. Put 1 tsp of the filling into the center of each pancake and then top with 1 more Tbs of batter. (We skipped the filling part and just put 2 Tbs of batter into each well.) 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 another 3 minutes. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.