Monday, September 28, 2009

Pumpkin Roll Ebelskivers

It's that time of year when our taste buds are ready to say goodbye to bratwurst and burgers and we're anxious to cover up the grill and turn the oven back on. Apples turn into pies and pumpkins into pumpkin rolls. Or maybe pumpkin roll ebelskivers. Does that sound crazy enough that it just might work?

I've actually been thinking on this recipe for quite some time. I've always loved the flavor and texture of a cream cheese filled pumpkin roll, but I've never made one because it always looks like so much work. Or rather, something I'd screw up.

Once I got to thinking about the pumpkin roll's ingredients, it hit me that they're basically the same as a cake or muffin, and not too far different from those found in pancakes.

So this morning I pulled out my handy-dandy ebelskiver pan and got to work. Ebelskivers are just filled pancakes and since I already knew that the filling was going to be some sort of cream cheese concoction, I only needed to figure out how to make the batter. I'd already had some prior experience with ebelskiver batter so I wasn't going into this like a complete airhead. My past ebelskivers were more the savory variety however, and I knew I'd need to sweeten up the mix for these little pumpkin roll cuties.

Pumpkin Roll Ebelskivers

1 1/2 cups all purpose flour
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup buttermilk
2 whole eggs plus 2 egg whites
3 TBSP butter, melted, plus more to brush into the wells of the pan
1 cup canned pumpkin puree
1 tsp vanilla

In a large bowl combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. In another bowl whisk the eggs, whites, and buttermilk. Stir in the melted butter, pumpkin and vanilla.

Add the wet ingredients to the dry ingredients, stirring just until all is incorporated. Do not over mix.

For the filling;

Beat four ounces softened cream cheese with three tablespoons of softened butter. Add a half a cup of sifted powdered sugar and beat until smooth. Add 1/2 teaspoon of vanilla.

Heat ebelskiver pan over medium heat. It is important to not let the pan get too hot or the ebelskivers will burn before the batter is fully cooked. Brush each well with a little melted butter. Spoon about a tablespoon of batter into each well. Put about a teaspoon-size dollop of the cream cheese mixture in the center of each.

Top with another spoonful of batter, just enough to cover cream cheese. Do not overfill wells.

Cook for 2-3 minutes or until ebelskivers start to pull away from the sides of the well and have browned on the bottom. Using wooden skewers or picks, gently flip each ebelskiver and finish cooking on the other side, another 2 minutes or so.

Remove ebelskivers from pan and sprinkle with powdered sugar if desired. Repeat the above steps with the remainder of the batter. This was enough batter for about 28 ebelskivers.

These are of course best served warm. But I found the leftovers were actually quite tasty later on in the morning. This would be something you could have out on a buffet without worry that they would be stale or soggy.



14 comments:

Jen @ My Kitchen Addiction said...

Oh my goodness! These look amazing. I am a huge pumpkin fan... If only I had one of those pans.

Lady P said...

oh oh oh - i could now kick myself! saw one of these pans at a thrift shop and had not a clue - but i love anything that looks like a donut - or a pancake, or a filled with yumminess somethingness
do those mail very well?

Lady P said...

oh, why thank you for looking at my etsy store - and congrats on the new addition
i forgot to add about this recipe here of yours is the name of those filled pancakes
ebelskivers
a word you can never have enough excuses to use

June said...

I've gotta get me one of them fancy pans.I'll put it on the big guy's trouble list.These look absolutely incredible and I love pumpkin anything, but pumpkin with cream cheese. Ahhh..bliss. Pure bliss.

stephchows said...

can I just say I love you! hehe these look so good!!!

Mags said...

Jen: Put it on your Christmas list! Maybe you'll end up getting three like I did...lol

Lady P: Dang, you should have bought that one you saw! I'm guessing you'll see more of these little one-hit wonders on the thrift store shelves in the future. They are only good for one thing, after all, and most people don't bother with or have enough space for gadgety things.

June: It would be a great Christmas gift from the big guy to you. Hmmm... why am I telling you this, I should be telling him!

Steph: Awww! Thanks!

sourcreamandjam said...

You're wonderful! I first tasted aebelskivers years ago when my in-laws took us to breakfast on the west coast. Then just last month I picked up a pan, so I'm all set! We've only had them plain so far, and I'm really looking forward to trying your recipe. Thanks!

Mags said...

sourcreamandjam: Thank you! I hope you enjoy it!

Megan said...

Oh my!!! Another flavor for not used much Ebelskiver pan!!! Thank you, Thank you, Thank you. I love it. Bookmarked. :)

Mags said...

Thanks for commenting Megan!

Amanda said...

I've included this in my round up!
http://oldtips.blogspot.com/2009/10/friday-recipes-pumpkin-desserts.html

Mags said...

Thanks Amanda! I appreciate it!

Holly said...

Oh my Goodness!! These look so good! These will definetly be on my list of must makes! Thanks for sharing.

Aimee said...

just made these and they are fabulous! I did whip the egg whites before adding to the batter which I think gives a better fluffiness to the finished product. Am planning on refridgerating freezing them and heating them up (or eating cold) for breakfast. I'll let you know how it turns out.