Along with the return of cooler weather comes the return of my desire to cook and bake. And when I opened the cupboard where I keep my pots and pans, my ebelskiver pan was staring at me, begging me to use it. In the two years that I've had this pan, I've managed to use it only a half dozen times. I'm pretty sure that qualifies as gadget neglect and for all the whining and begging I went through to get it for Christmas that year, I should be drawn and quartered. Well, maybe just drawn.
A little bit of head-scratching and a look through the pantry and freezer gave me the inspiration for these apple cinnamon oatmeal ebelskivers. They're easy to make (as far as ebelskivers go,) and they're perfect for the upcoming fall weather. Great for breakfast or brunch, I think you'll love them as much as we did.
Apple Cinnamon Oatmeal Ebelskivers
1 cup oat flour
1/2 cup white whole wheat flour
2/3 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup buttermilk
2 whole eggs plus two egg whites
3 TBSP melted butter (plus more to brush the ebelskiver pan)
1 tsp vanilla
1 cup applesauce
In a medium size bowl, whisk together the flours, brown sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
In another bowl, whisk together the buttermilk, eggs and whites, melted butter, vanilla and applesauce.
Add the wet ingredients to the dry ingredients and let batter sit for about 15 minutes while you make the filling.
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 1/2 tsp cinnamon 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.
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