Almond-Filled Ebleskiver

Fri, Feb 25, 2011

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I typically make an assortment of flavors when I make ebleskiver but these almond-filled pancakes are so good that they merit being featured in their own post. They are best described as bite-sized, melt-in-your-mouth bear claws, little puffs of almond that are perfect for breakfast, dessert, and any time in between. Top them with a dollop of homemade whipped cream or almond whipped cream. Try Nutella-filled ebleskiver for another yummy treat!

Almond-Filled Ebleskiver

Author: Itsy Bitsy Foodies

Recipe type: Breakfast, Dessert

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4-6

These little puffs of almond are like bited-sized, melt-in-your-mouth bear claws.

Ingredients

1¾ cups flour
2 Tbsp sugar
¾ tsp baking soda
1 tsp baking powder
½ tsp salt
3 eggs, separated
1¾ cups buttermilk
Melted butter
Homemade whipped cream or almond whipped cream
Maple syrup
Powdered sugar
Almond filling or almond paste

Instructions

In a bowl, mix the flour, baking soda, baking powder, sugar, and salt.
In another bowl, mix the egg yolks and buttermilk.
Whisk the liquids into the dry mixture.
In a separate bowl, beat the egg whites to stiff peaks.
Gently stir the whites into the batter.
Heat an ebleskiver pan over medium heat and brush each well with melted butter. Spoon roughly 1 Tbsp of batter into each well.
Spoon about 1 tsp almond filling into the batter and then top with 1 Tbsp more of batter.
Cook the pancakes for about 3-4 minutes until the tops start to bubble and the bottoms start to turn a light golden brown.
Then flip each pancake using wooden skewers or chopsticks.
Cook them for an additional 3 minutes until both sides are golden.
Serve the ebleskiver immediately with maple syrup, powdered sugar and homemade whipped cream or almond cream.
This recipe makes roughly 30 pancakes. You can cut the recipe down or you can refrigerate any leftover batter and make pancakes or waffles with it the next day.