For PumpkinPalooza! we really wanted to showcase the pumpkin outside of its use in pies. And I found more yummy sounding pumpkin recipes than we could possibly make in one week. But if I tell you I made pumpkin ebelskiver, do you even know what it is? What if I tell you that I made little bite-sized pumpkin and pecan filled pancake pillows? Does that help? When $1.25 and I were doing our wedding registry, he really wanted an ebleskiver pan, which looks like this:
I’m not a huge fan of one-use kitchen gadgets, but I gotta say, the visions of pancakes filled with delicious fruits, cheeses, and even bacon started floating through my head and I got pretty excited. And lucky for us, one of our good friends gave us the pan. But I was a little lost of the technique of the thing. Some of you may have this pan too, and you’re probably just as stumped by it as I am. I’ve used it a few times, but I always ended up with a huge mess on my hands.
Thankfully, for the sake of a well-rounded PumpkinPalooza! I decided to give the old ebelskiver pan another run. I used a recipe from Williams-Sonoma, figuring that since that’s where our pan is from, they probably have good recipes for using it. And fortunately, this recipe came with some hints for technique, so I think I’ve finally gotten the hand of making these little guys. Now that I know what to do, I see a whole bunch of filled pancakes in our future. Mmmm, the wheels are turning…
But back to the pumpkin. I will start by saying that you probably can’t make use of this post unless you have an ebelskiver pan…so, sorry about that. But, after making these, I’m actually seeing the opportunity to use our pan quite a lot more, so maybe it’s worth it to you to go out and get one. Or at least ask Santa to bring you one? A quick Google search found this one, and this one, and this one in addition to the one we have.
Anyway, since I used a Williams-Sonoma recipe, it naturally called for one of their products as the base of the filling (sneaky, huh?). I used their Pecan Pumpkin Butter this time around, but I also found this handy site that tells you how to make your own. I actually had to use the entire jar just for this recipe. At $10.95 a jar this could get a little pricey, so I’ll probably try making my own pumpkin butter next time.
4 oz. cream cheese, at room temperature
1 cup pecan pumpkin butter
2 cups all-purpose flour
2 Tbs. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, separated
2 cups buttermilk
4 Tbs. (1/2 stick) melted unsalted butter, plus more for cooking (I used non-stick spray for cooking and it worked fine)
In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds. Add the pecan pumpkin butter and beat until smooth and well combined, about 45 seconds. Transfer the filling to a small bowl and refrigerate until ready to use.
In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the 4 Tbs. butter. Whisk the yolk mixture into the flour mixture until well combined.
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, 1 to 2 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium-low heat and heat until the butter begins to bubble. Pour a heaping 1 Tbs. batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out. Put 1 tsp. pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute.
Using the skewers, tilt the pancakes again, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking the pancakes until they are evenly golden brown on all sides, turning them over if needed, 2 to 3 minutes more. Repeat with the remaining batter and filling. Makes about 35.
(Reprinted directly from Williams-Sonoma Kitchen)
We served these for breakfast with maple syrup and pecans on top. They were fantastic! We also warmed up the leftovers and had them with some cinnamon ice cream for dessert the next night and they rocked as dessert too.
The technique of tilting the pancakes around the filling really was the eye-opener for me on using the pan. Other recipes I’ve seen called for essentially layering batter, filling, batter, but I couldn’t ever get them to turn over or they spilled or puffed up too much, or burned or had a hundred other messy problems. The tilting technique allowed the outsides to cook evenly, and just as the outer layer was cooking, you pulled it up and spilled more batter into the well to create a nice cave to add in the filling. Perfection! They weren’t messy, the filling all stayed inside, and they were completely cooked without being burned.
Fill the pans about 3/4 full. The batter will puff thanks to those egg whites, baking soda, and baking powder.
The tilting technique in action. Lift the pancakes to one side and allow the uncooked batter to fill the well.
Filling the hollowed out pancakes. The two on the left have been completely folded onto themselves and sealed up.