According to Williams-Sonoma, an ebelskiver (originating from Denmark) is a light, puffy pancake that can be filled with fruit, chocolate, jam or cheese and served for breakfast or as an hors d’oeuvre, dessert or light supper.
My definition of an ebelskiver is a word the Swedish Chef on the Muppets would shout during one of his unintelligible tirades. Gersh gurndy morn-dee burn-dee, burn-dee, flip-flip-flip. But I digress…
Last Christmas, my fab hubby gave me an Ebelskiver Pan from Williams-Sonoma. I had visions of making all kinds of gluten free filled pancakes galore. Almost a year later, I’ve finally put this awesome pan to use. These mini filled pancakes were easy to make (and easy to pop into your mouth!). The possibilities are endless on what filling to use — I used semi-sweet chocolate chips and peanut butter as my fillings. The kiddos went crazy over these little treats and begged for more. FYI, the recipe below makes a crap-ton of ebelskivers (approximately 3 dozen), so decrease the recipe if you want only a few. This recipe is from the Williams-Sonoma Ebelskiver and has been adapted by using gluten-free flour. I used a combination of 1 cup brown rice flower, 1/2 cup sorghum flour, 1/4 cup millet flour and 1/4 tapioca starch.
Gluten Free Filled Mini Pancakes
2 cups gluten-free flour blend
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
2 cups milk
4 tablespoons unsalted butter, melted plus more for cooking
Fillings, such as jam, peanut butter, chocolate ganache, chocolate chips or fruit
Syrup or whipped cream
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 tablespoons melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using the electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 – 3 minutes. Using a rubber spatula, gently stir the whites into the batter.
Put 1/4 teaspoon butter in each well of the Filled Pancake Pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of your choice in the center of each pancake and top with 1 tablespoon batter. Cook until the bottoms are golden brown and crispy, 3 -5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.