If you remember back to week 17 I made Ebelskiver pancakes. Ebelskivers are perfect for making stuffed pancakes. Although I will advise that you leave this recipe for a day where you have a little more time to cook. It's just that there's a few extra steps to make these. First you put little bits of butter in each well, then spoon some batter into each well, drop a small dollop of your stuffing of choice on top of each pancake, top with more pancake batter, wait, flip, and wait some more. After writing that all out, I realize it sounds like a whole lot and may deter you from making these. But I promise it's 1. not that bad, and 2. worth it! Jó étvágyat!
Ingredients
- 2 eggs,
separated
- 2 cup
milk or buttermilk
- 4 tablespoons
melted butter
- 2 cups
"Simply Perfect" Pancake Mix (See week 5)
- 1 pint raspberries
- 1/4 cup nutella
- 1 stick butter,
for greasing the pan
Directions
1. Whisk
together the egg whites and the milk in a small bowl. In another bowl,
whisk the egg yolks with the melted butter.
2. Combine
the milk mixture with the egg yolk mixture in a large mixing bowl and
whisk together until thoroughly combined.
3. Heat the nutella in a microwave in 10 second intervals until liquidy, then transfer to a ziploc bag.
4. Snip one corner of the ziploc bag and pipe nutella into raspberries.
5. Brush the wells of the ebelskiver pan with butter and place over medium-low heat.
6. Add one tablespoon of batter in to each well. Place a nutella stuffed raspberry in each pancake and top with another tablespoon of batter.
7. Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 chopsticks to turn the pancakes and cook until lightly browned on the second side, about 3 minutes longer.
8. Serve with chocolate syrup.
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