Thursday, October 21, 2010

Pumpkin Cream Cheese Ebelskivers & Chocolate Chip Ebelskivers

This is really a dessert disguised as breakfast. This is every childs dream. My daughters eyes were gigantic when she saw that this would be her breakfast.

Ebelskivers originated in Scandinavia and really it's just a filled pancake. What a cool idea though, right? This another one of those things that you really could do anything with. Apple filling, blueberry, cranberries. You could even go the savory route and fill them with ham & cheese or sausage and bacon. I'm sure you'll see me post some other options on another day. I have lots of ideas on how to use this special pan for other recipes as well!


  • 2 cups dry Pancake Mix (or make your own)
  • 1 1/2 cups water
  • 5 teaspoons pumpkin puree
  • 3 teaspoons cream cheese
  • chocolate chips
  • cool whip
  • chocolate syrup
  • pumpkin pie spice
  • pinch of sugar

Start by mixing the pancake mix with the water and whisk gently to incorporate.

Once all the dry mix is blended in, stop stirring! If you stir too much the pancakes won't be airy and fluffy. How you proceed from here is up to you. My recipe is going to split the batter in half because I am making some pumpkin and some chocolate chip ebelskivers. If you want to do all of one kind go for it! You can't really mess this up, use whatever filling you like and as much or as little pumpkin as you want.

Divide the batter in half between two bowls (one will be the pumpkin batter and the other will be for the chocolate chip). In the first bowl, add 1/8 teaspoon pumpkin pie spice and 3 teaspoons of pumpkin puree to the batter. Stir gently to blend and set aside.

In another small bowl mix 3 teaspoons cream cheese with 2 teaspoon pumpkin puree and a pinch of sugar.

Heat the pan over medium heat and add a tiny bit of butter to the bottom of each divet.

Add the pumpkin batter and fill about halfway. Quickly add 1 teaspoon of the pumpkin/cream cheese filling and then cover with a small amount of the batter.

Once the bottoms are golden and starting to pull away from the pan (about 2 minutes), use two toothpicks on either side of the pancake popper and flip it over. Cook on the other side another minute and then remove.

I decided to put a little glaze on them. I just combined 1 tablespoon of powdered sugar mixed with 1/4 tsp to 1/2 tsp of maple syrup. The less you use the thicker the glaze will be. I also sprinkled a little pumpkin pie spice over the top.

For the chocolate chip ebelskivers, use the plain pancake batter. Add to the pan filling it about halfway up and then sprinkle 6-8 chocolate chips on top. Cover that with a little more batter and cook for 2 minutes. Flip to the other side and continue cooking for 1 more minute.

Serve with a dollop of cool whip, a drizzle of chocolate syrup and a sprinkle of powdered sugar!


Post a Comment