Sunday, September 11, 2011

Blueberry-Filled Pancakes

Since our basement flooded from the hurricane, I had to move all kinds of stuff around and out of our basement so we could WetVac the carpet and salvage our stuff. In the process, I came across my ebelskiver pan, which was being stored in one of the closets downstairs. Remembering how neat ebelskivers are, I planned to make some for dinner last week.

I bought some blueberries but they were not good by the time I got around to making the pancakes on Saturday night, so I had a brief moment of panic until I remembered I had frozen blueberries in the stand freezer downstairs. "Hoorah!" I said, and I used those instead. Ebelskivers are just so neat. I feel so fancy flipping them around. I'm awful awful awful at making regular pancakes, but these are so much easier (to me). That being said, I did burn a whole batch. HAHAHA. But most of them turned out really great. And they were very yummy, kind of like blueberry muffins. I love trying out the recipes for the filled pancakes. I would make these again.

ebelskivers

Blueberry-Filled Pancakes
Williams-Sonoma

Known as ebelskiver in Denmark, these light, fluffy pancakes filled with fresh blueberries make a delicious breakfast treat.

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3 eggs -- separated
1 3/4 cups buttermilk
4 tablespoons unsalted butter -- (1/2 stick) melted
1 pint fresh blueberries
Confectioners' sugar for dusting
Maple syrup for serving

1. In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

2. In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

3. In another bowl, 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 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 Tbs. batter. 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 blueberries.

5. Dust the pancakes with confectioners' sugar and serve warm with maple syrup.

Makes about 40.

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