Ebelskiver Spiced Apple Filled Pancakes Recipes

Steps:

• To make the filling:
• In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
• Drain off any liquid. Set aside.
• To make the maple whipped cream:.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
• Cover and refrigerate until ready to use.
• 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.
• 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 teaspoons apple filling 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 the maple whipped cream.

Steps:

• Preheat oven to 450 degrees F.
• Using a 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat until boiling.
• Add apple wedges
• Cook 12-15 minutes (stirring occasionally) or until apples are golden and sugar begins to caramelize.
• In a blender or food processor with the knife blade attached, mix eggs, milk, flour, spice, salt, and remaining sugar. (ADD LIQUID INGREDIENTS FIRST). Blend until batter is smooth.
• When apple mixture in skillet is a deep golden color, pour the batter over the apples.
• Place skillet in oven and bake 15-17 minutes, until puffed and light brown.
• Serve Immediately.

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.