My kids always get me just the right thing! That could be because we do "wish lists" so it makes it easier. I already have six or seven necklaces from the holiday boutique at the elementary school that turned my neck green for a month. How many screwdriver sets does one Daddy need? So now that the kids have outgrown the elementary school boutique, we've settled upon wish lists. We all use them, still a surprise and it makes shopping much, much easier. and I'm not stuck returning the gorgeous sweater from Bloomies that got an "ARE YOU KIDDING"?
So from my wish list came an Ebelskiver pan from Williams-Sonoma. I had seen it in action on Susan's blog, Savoring Time in the Kitchen. Kathleen from Cuisine Kathleen had two posts about them, although she is the Queen of bargains and got her pan on sale! They must have been practicing, mine were kind of messy, but not bad for a first try!
The kids obviously had ulterior motives and were probably hoping for a really good Sunday breakfast and gave me the pan a day early! but they never got up early and by then it was too late. So brunch plans became dinner plans and instead of cooking or going out, we had fresh bagels, lox, salads, and for dessert, Cinnamon-Bun Filled Pancakes.
This is the second batch. I decided that the first batch was just experimental and deserved to be dumped. I got the hang of it. A little undercooked, I flipped them a little too soon. Not as difficult as it looks, but patience is a virtue and waiting a little longer, you get a much better pancake! Not a problem, I just flipped them again to brown the other side more.
Third time was a charm. Somewhat. Came out better than the gross first try and the undercooked second try! They were great hot from the pan, drizzled with frosting, and a little while later at room temperature.
Not bad for a first stab at these pancakes. The recipe is delicious. and now that I have the hang of it, we'll definitely have them again. Although there are so many more fillings to try...
I need to learn a drizzle technique for the frosting, rather than just dump and pour. but what a delicious mess it was!
Cinnamon-Bun Filled Pancakes
recipe from the Williams-Sonoma Kitchen
For the cinnamon filling:
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature
For the cream cheese frosting:
3 oz. cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
3 to 4 tablespoons milk
For the pancakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
4 eggs, separated
2 cups milk
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for cooking
To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/8 teaspoon melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.