Cinnamon Bun Filled Pancakes Ebelskiver Recipes

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DANISH EBELSKIVER



Danish Ebelskiver image

These are a light Danish-style pancake that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.

Provided by Jim White

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 7

Number Of Ingredients 9

3 eggs, separated
2 cups half-and-half cream
2 teaspoons white sugar
½ teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon melted butter, or as needed

Steps:

  • Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
  • Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
  • With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
  • Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
  • Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
  • Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 32 g, Cholesterol 109.7 mg, Fat 12.1 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 6.7 g, Sodium 486.3 mg, Sugar 1.6 g

CINNAMON BUN FILLED PANCAKES - EBELSKIVER



Cinnamon Bun Filled Pancakes - Ebelskiver image

Use your Ebelskiver pan to make these great little pancakes. With their fragrant cinnamon-sugar filling and drizzle of cream cheese frosting on top, these pancakes evoke all the sweet flavor and nostalgia of that bakery favorite: warm cinnamon buns. The pancakes make a comforting dish on cold winter mornings. Recipe Source: Williams Sonoma

Provided by Ceezie

Categories     Breakfast

Time 35m

Yield 35-40 pancakes

Number Of Ingredients 16

1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
3 -4 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
4 eggs, separated
2 cups milk
4 tablespoons unsalted butter, melted, plus more for cooking

Steps:

  • To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
  • To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
  • To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. 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 fold the whites into the batter in two additions.
  • Put 1/8 teaspoons melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 teaspoons of the cinnamon filling into the center of each pancake and top with 1 Tbs. 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, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
  • Drizzle the pancakes with the frosting and serve immediately.

Nutrition Facts : Calories 122.4, Fat 6, SaturatedFat 3.6, Cholesterol 39.5, Sodium 83.7, Carbohydrate 15.2, Fiber 0.4, Sugar 8.3, Protein 2.2

CINNAMON BUN PANCAKES



Cinnamon Bun Pancakes image

Make and share this Cinnamon Bun Pancakes recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 15m

Yield 10-12 pancakes

Number Of Ingredients 14

1 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon cinnamon
2 eggs, beaten
1 cup milk
2 tablespoons corn syrup or 2 tablespoons maple syrup
1/4 cup melted butter
1 tablespoon vanilla
1 cup powdered sugar
1/4 cup butter, melted
1 tablespoon corn syrup or 1 tablespoon maple syrup
2 tablespoons milk (more to make thinner)

Steps:

  • To make the Icing Syrup, whisk the ingredients together until smooth and a pouring consistency. If too thick add more milk, if too thin, add more sugar.
  • For the pancakes: In a bowl, stir together the flour, sugar, salt, baking powder and cinnamon.
  • In a separate bowl, whisk the beaten eggs and milk. Stir in the vanilla and melted butter. Add the milk/egg mixture to the flour mixture and stir until just combined. There may be small lumps; set aside.
  • Preheat a lightly oiled or buttered griddle over medium heat. Pour enough batter (maybe 1/4 cup) to make about 3-4 inch pancakes (to make stackable). Cook until brown on both sides (a few minutes). Remove pancakes from griddle and pour over the Icing Syrup.

Nutrition Facts : Calories 265.4, Fat 11.4, SaturatedFat 6.8, Cholesterol 65.5, Sodium 371.2, Carbohydrate 37, Fiber 0.9, Sugar 17.3, Protein 4.2

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