Happy weekend friends! I couldn’t wait till next week to share these cute and sweet strawberry filled pancakes. We’re enjoying some amazing weather this weekend (yeay!) that only calls for some beautiful food. These light, round pancakes normally filled with jam, curd, fruit, or cheese are a classic treat in Denmark, called ebelskiver. They’re easy to make at home for breakfast or brunch using a simple batter and fruit preserves of your choice. I went with strawberry just because who doesn’t love some strawberries.
I picked up my pancake pan (ebelskiver pan) years ago from Williams-Sonoma (similar here and here) and been loving it ever since. It was worth every penny! I’ve done every type of fruit preserves, fresh fruit, chocolate, pumpkin filling with these pancakes. You can also play around with different type of batter (umm…chocolate pancakes for breakfast anyone?) but today I went with a simple pancake recipe that came with the pan. It’s super airy and light batter that combines your standard pancake ingredients with egg whites. You get super light, delicate, and so so good, pop in your mouth mini pancakes. No lie here.
You can serve these with maple syrup, whipping cream, sour cream, drizzle of chocolate, side of greek yogurt, or fresh fruit. And they are definitely best when eaten hot off the pan with oozing hot preserves from the inside. Now just picture having these for a Sunday brunch somewhere outside with some delicious fruity drinks and some good company. Then let it be Sundays forever!
Enjoy your Sunday friends and eat some beautiful food, would ya? FOLLOW ME and use hashtag #littlebrokenblog or tag me @littlebrokenblog if you cook up something good from the blog >> Facebook, Instagram, Google+, Pinterest.
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. granulated sugar
- 4 large eggs, separated
- 2 cups milk (I used whole milk)
- 4 Tbsp. unsalted butter, melted*
- strawberry preserves
- cooking oil spray
- Filled Pancake Pan (Ebelskiver pan) - options here, here, here
- to serve: maple syrup, whipping cream, sour cream, greek yogurt
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a small bowl, lightly whisk the egg yolks, then whisk in milk and gradually add melted butter while whisking non-stop to avoid curdling. Whisk the yolk mixture into the flour mixture until well combined (the batter will be somewhat lumpy).
- In a separate medium bowl, beat the egg whites with an electric mixer on high speed until medium-stiff peaks form (peaks are just stiff enough to stand up firmly but with a slight curl at the tip), about 2-3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
- Heat the Filled Pancake Pan over medium (or medium-low) heat and coat lightly with a cooking spray.
- Spoon 1 tablespoon of batter into each well, followed by 1 teaspoon of fruit preserves in the center of each pancake and top with additional 1 tablespoon of batter. Cook until the bottoms are golden brown and the edges are somewhat set, about 3-5 minutes. Using 2 wooden skewers (or forks but I found skewers work much easier), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate and repeat with the remaining batter.
- Sprinkle with powdered sugar (optional) and serve immediately with syrup, whipping cream, sour cream, greek yogurt, or just as is.
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