Wow. My week went… as fast as a lightening bolt. I don’t know how it turned into 10 pm Wednesday before I knew it. I had a custody trial ALL day today, and it seemed like every free minute I had this week, I was preparing for it. I was sort of exhausted by the time trial actually wound around… but I won, so yay! It made me really happy, I absolutely adore my client and was thrilled that we won. I came home, and announced my victory to Nick, and we went out for Indian (and Rum & Cokes) to celebrate!
Yay. I got home and realized I am super behind in my posts. I have my filled pancakes. I made meatballs on Sunday. I did a lovely panko and ginger crusted chicken with asian style honey mustard. Tonight, I made a cranberry-eggnog bundt cake for my office party tomorrow. And I STILL owe you all my chocolate chip candy cane cookies. I have a lot to do!
So let’s take it from the top. Those Ebelskiver filled pancakes. I got my ebelskiver pan a few weeks ago, and have been wanting to use it since it arrived in the mail! I also got a very, very sweet present a few weeks (months!) ago from Julia over at Dozen Flours, that was perfect for this recipe. Julia sent me an apple peeler that I sweartogod peeled my apple in 3 seconds flat. It was amazing! I adore Julia’s blog, she always has some of the sweetest, tastiest treats on these here interwebs… and sending me the apple peeler… was truly a sincere act of sweetness!!!
So on Sunday I pulled out my ebelskiver pan, my apple peeler, and my culinary superhero cape (joke, joke)… and I set to work. I thought these pancakes, which I filled with a spiced apple filling, were delicious, although a little eggy. I think next time I would add more spice to the batter to over power the flavor of the egg whites. But, Nick and I loved them nonetheless, and found that rolling them in (copious amounts of) powdered sugar made for a heavenly treat!!
1 3/4 c all-purpose flour
3/4 tsp baking soda
1 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 tsp fresh orange zest
3 egg yolks
5 egg whites
1 1/3 c buttermilk
3/4 c minus 2 tbsp greek yogurt
2 apples, peeled and diced small
2 tsp cinnamon
1/2 tsp clove
1/2 tsp nutmeg
1 tbsp each brown sugar and sugar
1/4 tsp vanilla
For filling – I took the easy way out, and added all ingredients and microwaved for 3-4 minutes. You could do it on the stovetop, too.
in a medium sized bowl, combine all dry ingredients
in a small bowl, whisk together eggs, buttermilk and yogurt
add wet mixture to dry mixture
in a stand mixer, beat egg whites until stiff
slowly combine egg whites into buttermilk batter
heat greased ebelskiver pan over medium low heat
drop a heaping teaspoonful of batter into bottom of pan wells
add a small amount of apple mixture to middle of batter
top with more batter
let batter cook, 4-6 minutes, until bubbly
flip pancake over with chopsticks or narrow spoon, and allow other side to cook*
I have also gotten some awards, from Pam at For the Love of Cooking, and from The Blonde Duck over at A Duck in Her Pond! They were both kind enough to share the Butterfly Award with me! Thanks, ladies!