I was lucky enough to spend a week in New York last year. During the day I was left to my own devices so took to the streets to eat my way across Manhattan. On a strict budget I targeted brunches and prix fixe lunches. I had drawn up a hit list of places I wanted to visit including Shopsins, somewhere I had to visit after reading his book Eat Me. A tiny 20 seat restaurant, and home of the legendary 900 item menu. I knew for sure what I wanted to eat, the sliders and ebelskivers. Ebelskivers are little doughnut sized pancake dumplings. Light, buttery, stuffed with apple sauce, coated with cinnamon sugar and served with whipped cream. Soft, gooey, warm and sugary. I wanted to know how to make them so I could never forget them. You do need a piece of specialist equipment, an ebleskiver pan. At the time these weren’t available on Amazon UK, so I ordered one from the American site and brought it home in my luggage.
They’re really simple to make, just pour the batter into the pan, drop in the stuffing, and a little more batter, and turn them using a chopstick. They cook quickly and are perfect for a lazy Saturday morning. All you need is a large mug of coffee and the newspaper.
For the batter:
- 100g all purpose flour
- 1 1/2 tsp. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs, separated
- 250ml of full fat milk
- 2 tbsp. unsalted butter, melted and slightly cooled
- 1/2 tsp. vanilla extract
For the filling:
- 500g butter
- 3 tbsp. sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Pinch of salt
- 3 apples, peeled, cored, and diced into small cubes
- Powdered sugar
- Ground Cinnamon
To make the batter:
- Mix together the flour, sugar, baking soda, and salt in a large bowl.
- Crack the eggs and separate the yolks and whites. Lightly whisk the egg yolks and whisk in the milk, melted butter and vanilla extract.
- Stir together the mixed yolks and butter with the flour, combining with a wooden spoon.
- Beat the egg whites until stiff with firm peaks.
- Fold in the egg whites with the batter.
To make the filling:
- Melt the butter in a saucepan
- Add the apples
- Add the sugar, cinnamon, nutmeg, and salt.
- Stir to cook and dissolve the sugar, reduce the heat to medium.
- Cut out some parchment paper and cover.
- Cook the apples until tender; about 10 minutes. Set aside.
To assemble the ebelskivers:
- Heat ebelskiver pan over a medium heat.
- Drop a 1/2 tsp of butter into each well.
- When the butter starts to bubble, add about 1 tbsp. of batter
- Working quickly and add 1 tsp. of the apple filling into the center of each pancake.
- Top each with another 1 tbsp. of batter.
- Cook until the bottoms of the pancakes are lightly browned and crisp
- Use 2 chopsticks to turn all the pancakes and cook until lightly brown on the second side, about 3 minutes longer.
- Prior to serving, dust the ebelskivers with sugar and cinnamon and serve right away