Tuesday, July 13, 2010

Cinnamon-Bun Ebelskivers

I was originally going to blog tonight's dinner, but it was so not worthy. So instead I'm blogging with these long-overdue, totally amazing Dutch filled pancakes, courtesy of Williams Sonoma. Ordinarily, I'm not one to buy highly specialized kitchen equipment, but the recipes for these sounded so amazing, I couldn't resist. I can't lie, they weren't the easiest thing in the world to make, but they were worth it!!! Don't count a single calorie on these - some things are worth it!

For the pancakes:
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. granulated sugar
  • 4 eggs, separated
  • 2 cups milk
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • Nonstick cooking spray
For the cinnamon filling:
  • 1/2 cup granulated sugar
  • 2 Tbs. all-purpose flour
  • 1 1/2 Tbs. ground cinnamon
  • 1/4 tsp. salt
  • 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
    at room temperature
For the cream cheese frosting:
  • 3 oz. cream cheese, at room temperature
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  • 1 1/2 cups confectioners' sugar
  • 3 to 4 Tbs. milk

For cinnamon filling, stir 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 filling aside.

To make the pancakes, whisk together flour, baking powder, salt and granulated sugar. In a separate bowl, lightly whisk the egg yolks, then add in the milk and the melted butter. Whisk the egg yolk mixture into the flour mixture until well combined (batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not until dry peaks form, about 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Spray each well of ebelskiver pan with nonstick cooking spray and heat over medium heat. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. 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.

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle, beat together the cream cheese and butter on medium speed until light and fluffy, about 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.

Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

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