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Cinnamon Bun Filled Pancakes - Ebelskiver Recipe

Cinnamon Bun Filled Pancakes - Ebelskiver Recipe

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Cinnamon Bun Filled Pancakes - Ebelskiver

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Ingredients:

Serving

1/2 cup granulated sugar
2 tbsp all-purpose flour
1 1/2 tbsp ground cinnamon
1/4 tsp salt
4 tbsp unsalted butter, cut into 1/2-inch cubes, at room temperature
3 oz cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
3 -4 tbsp milk
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tbsp granulated sugar
4 eggs, separated
2 cups milk
4 tbsp unsalted butter, melted, plus more for cooking

Directions:

To make the cinnamon filling, in a bowl, still 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 the cinnamon filling aside.
To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 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 it. Transfer the frosting to a small bowl; set aside.
To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using 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 fold the whites into the batter in two additions.
Put 1/8 teaspoons melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 teaspoons 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.
Drizzle the pancakes with the frosting and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	476.62 Kcal (1996 kJ)
Calories from fat	168.58 Kcal
		% Daily Value*
Total Fat	18.73g	29%
Cholesterol	112.55mg	38%
Sodium	252.98mg	11%
Potassium	209.86mg	4%
Total Carbs	71.36g	24%
Sugars	49.04g	196%
Dietary Fiber	1.43g	6%
Protein	7.3g	15%
Vitamin A	0.2mg	6%
Iron	0.8mg	4%
Calcium	126.2mg	13%

Amount Per 100 g
Calories	275.59 Kcal (1154 kJ)
Calories from fat	97.48 Kcal
		% Daily Value*
Total Fat	10.83g	29%
Cholesterol	65.08mg	38%
Sodium	146.28mg	11%
Potassium	121.35mg	4%
Total Carbs	41.26g	24%
Sugars	28.35g	196%
Dietary Fiber	0.83g	6%
Protein	4.22g	15%
Vitamin A	0.1mg	6%
Iron	0.4mg	4%
Calcium	73mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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