I am really excited about this post because I had been wanting to make these for a while and who doesn't love Nutella on anything!
An Ebelskiver is a Danish style puffed pancake. It is light and fluffy, but with a slight crunch on the outside. Add a chocolate hazelnut filling and it is pure genius.
My mom got me the Williams Sonoma Ebelskiver filled pancake pan and mix for Christmas. Well this year has been so busy, but I finally got around to making them for a weekend breakfast. I did not have the Ebelskiver turning tools, but I used some leftover wooden chopsticks and they worked perfect.
1 and 1/4 cup Williams Sonoma Ebelskiver mix
2 eggs separated
1 cup milk
4 tbsp unsalted butter
1/2 cup filling (Nutella, jam, cooked apples...)
maple syrup or whipped cream
Whisk egg yolks, milk, and 2 tbsp melted butter. Whisk this mixture with the Ebelskiver mix until well blended. Beat the egg whites to stiff peaks, about 3 minutes with electric mixer. Fold in the egg whites into the batter.
Turn on burner to medium heat with Ebelskiver pan and place 1/4 tsp of butter into each pancake well. After butter starts to bubble pour in 1 tbsp of batter in each well. Add 1 tsp of filling and then another 1 tbsp of batter, being sure to cover all the filling. Cook until bottoms are brown, about 3 minutes or 1 after you finish filling everything. Turn using wooden chopsticks/turning stools. Cook another 3 minutes or until bottoms are brown. Remove from pan and repeat with remaining batter. Serve with syrup or whipped topping.
I served these stuffed pancakes with some real Vermont maple syrup, thanks to our good friend for stocking us up!
Please let me know if you have any technique suggestions! Hope you enjoy!