Wednesday, September 8, 2010

Apple Cinnamon Oatmeal Ebelskivers

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.


The Mom Chef said...

They look fantastic, but can you explain exactly what an ebelskiver is? It sounds like I need to reply "bless you," after you say it.

Mags said...

Mom Chef: Ebelskivers are essentially filled pancakes. And that's exactly what they taste like! Hope that helps.

Lyndsey said...

I'll have to pull my pan out and try your recipe. I posted a savory one too. Haven't made the takoyaki (octopus balls) yet!

June said...

My stomach just growled ferociously which is a sign it's time to turn off the computer and make some of these. They look delicous!

Heather said...

Recently I was married at a lodge where I grew up camping. I made your jalapeno cornbread ebelskivers for breakfast for my guests the morning of the wedding. I know, a bride cooking breakfast for her guests the day of her wedding is a little crazy. But I love to cook. It was so much fun! Anyway, my guests loved them. This recipe looks equally as tasty.

I think you should start a blog called "ebelskiver this" that is composed of just ebelskiver experiments. Someone created a similar blog: where they attempted to make waffles from different foods. Some of the results were pretty interesting.


Megan said...

I'm gadget-neglecting my ebelskiver pan too. This might just be the encouragement I need to take it out again!

Julie said...

I want one of these pans. I was eyeing them at the flea market I went to last weekend. I know I wouldn't use it too much but fun to have nonetheless. These look delicious.

~Carrie from Cottage Cozy~ said...

I have eyed those pans for some time...perhaps I will have to get one and try your delicious recipe!

Nanan said...

I am not sure I could pronounce these being Cajun and having a funny accent and all - but they sure look tasty and delicious!!!!

Jen @ My Kitchen Addiction said...

YUM!! I am obsessed with Ebelskivers... I make them all the time (one of the few gadgety things in my kitchen that actually does get used!). Definitely giving this a try.

Torj said...

There is an Asian street food called Kanom Kroc that Imuse my ebleskiver pan for. Theres a good tutorial on you tube for these little goodies. I just love them:)