I recently saw a recipe for Ebelskivers in Parade Magazine that called for an unbelievable amount of sugar followed by even more sugar to be sprinkled on top of the finished product. Sure, these donut-like, filled Danish fritters might remind you of dessert, but they by no means need all that sugar (and white flour) to turn out delicious!
I have to credit my dad for introducing us to these “round pancakes,” as we like to call them in our family. He started making them for all the grandkids a few years back, and my daughters liked them so much they bought me a pan so I could make them at home. Which brings me to a valid point…you do need a special pan (pictured) to make these! And I even share the technique for making them in the short video below (you’ll have to x out the ad to see the subtitles). They are really fun to cook and, especially if you are new to the concept, they can make for a pretty special breakfast. Plus since round pancakes kind of remind me of donuts, I’m a fan. :)
Before we dive right into the video though I’d like to introduce one of our newest sponsors….The Pursuit of Healthiness! This Facebook page chronicles a busy girl’s life as she attempts to become healthy and fit while working full time. Her page almost resembles a support group of sorts so go “like” her on Facebook in order to follow along as she makes the transition to real food.
Filled Pancakes (a.k.a. Whole-Wheat Ebelskivers)
- 2 cups whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk preferably whole
- 4 eggs
- 4 tablespoons butter melted + extra for cooking
- 1 tablespoon honey
- pure maple syrup warmed (for serving)
In a large bowl whisk together the flour, baking powder and salt, set aside.
Separate the egg yolks from the eggs whites. This can be done by cracking the shells in half and moving the yolk back and forth between the two halves while the whites drip into a bowl.
In a small bowl combine the milk, egg yolks, melted butter, and honey and whisk together thoroughly. Add the milk mixture to the flour mixture and whisk until combined, but still lumpy.
Using an electric mixer whisk the egg whites until white and fluffy and soft peaks form. Using a rubber spatula carefully fold the egg whites into the pancake batter.
Finely dice fruit and/or nuts to use as pancake filling, set aside.
Warm up the pan over medium heat. Cut the butter into small bits about the size of a pencil eraser. Once pan is warm add a tiny pat of butter to each well in the pan.
Next, using two spoons, fill each well about halfway with batter. Working quickly add about a teaspoon of filling (to each well) on top of the batter in the pan. Then quickly top with more pancake batter until filled to the top.
Once the bottoms start to brown use the skewers to turn pancakes halfway. As soon as you are finished turning them halfway start working to turn them over the rest of the way until the other side browns.
Once the batch is done use a spoon to remove pancakes from pan. Keep pancakes warm and repeat with rest of batter.
Serve with warm syrup and fresh fruit if desired.
Special equipment needed: Wooden skewers or chopsticks for cooking
We recommend organic ingredients when feasible.