Delicious for a special breakfast - from book, Ebelskivers by Kevin Crafts
Equipment
- 1 ebelskiver pan
Ingredients
- 1 cup all-purpose flour
- 1½ tsp sugar
- ½ tsp baking powder
- 2 large eggs
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup milk
- 3 Tbs unsalted butter melted and slightly cooled, divided
- 3 Tbs light brown sugar
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 Tbs melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
- In a clean bowl, using an electric mixer on high speed, bet the egg whites until stiff, but not dry, peaks form. Using a silicone spatula, fold about ⅓ of the egg-whites into the batter to lighten it, the fold in the rest just until no white streaks remain. Use the batter right away.
- Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. Working quickly, put ½ tsp of the brown sugar in each well followed by about 3 Tablespoons of batter ( I use an ice cream scoop, perfect size)
- Cook until the bottoms of the pancakes are lightly browned and crisp about 2 minutes. Use a wooden skewer to turn the pancakes over in the pan and cook the other side for another 2 minutes.
- Transfer the finished pancakes to the plate, and repeat to make two mare batches. Keep warm in oven until serving.