Cinnamon Bun Filled Pancakes - Ebelskiver |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Use your Ebelskiver pan to make these great little pancakes. With their fragrant cinnamon-sugar filling and drizzle of cream cheese frosting on top, these pancakes evoke all the sweet flavor and nostalgia of that bakery favorite: warm cinnamon buns. The pancakes make a comforting dish on cold winter mornings. Recipe Source: Williams Sonoma Ingredients:
1/2 cup granulated sugar |
2 tablespoons all-purpose flour |
1 1/2 tablespoons ground cinnamon |
1/4 teaspoon salt |
4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature |
3 ounces cream cheese, at room temperature |
4 tablespoons unsalted butter, at room temperature |
1 1/2 cups confectioners' sugar |
3 -4 tablespoons milk |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 tablespoon granulated sugar |
4 eggs, separated |
2 cups milk |
4 tablespoons unsalted butter, melted, plus more for cooking |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Drizzle the pancakes with the frosting and serve immediately.
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