Kevin Crafts - Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures

These taste like cinnamon yeast rollsbut theyre much easier to make. Brown sugar and butter are melted in the pan before the batter goes in. Once the cakes cool a little, the caramelized topping cracks brle-style with every bite.

1 cup (5 oz/155 g) all-purpose flour

112 teaspoons sugar

12 teaspoon baking powder

14 teaspoon salt

2 teaspoons ground cinnamon

14 teaspoon freshly grated nutmeg

2 large eggs, separated

1 cup (8 fl oz/250 ml) whole milk

3 tablespoons unsalted butter, melted and slightly cooled

312 tablespoons light brown sugar

Makes 21 pancakes; 47 servings

To make the batter, in a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. Working quickly, put 12 teaspoon of the brown sugar in each well and cook until the sugar melts and turns dark and syrupy, 35 minutes. Add about 3 tablespoons batter to each well.

Cook until the bottoms of the pancakes are lightly browned and crisp, 35 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter, let cool for 5 minutes, and serve slightly warm. Repeat to make 2 more batches, cooling each batch for 5 minutes before serving.