© Sunshine Urbaniak
Apple Filled Pancakes
Ebelskivers are Danish pancakes that are spherical in shape with apple filling, like bits of apples or applesauce. Traditionally they’re eaten at Christmas time and often served with mulled wine. They’re dusted with powdered sugar and served with dipping jams, like strawberry, black currant, and blackberry for added sweetness. Our recipe is a take on traditional pancakes meaning maple syrup is our added sweetness.
The sweet and juicy apple filling has that classic apple pie flavor including cinnamon, nutmeg, ginger, and clove. A little lemon juice brightens it up. Feel free to use your favorite pancake batter recipe. The filled pancake itself shouldn’t be overly sweet. You add and control the sweetness with the syrup and powdered sugar.
The only way to make these is with a filled pancake pan. Its non-stick coating makes it easy to flip. I use a spoon and a toothpick combo. Find whatever works best for you. Feel free to adjust the amount of batter you spoon in—use less batter if you prefer more apple filling. If you do have leftover apple filling, serve it as an extra topping. These do take some time to make—only seven cook at a time, but well worth it for a special occasion. You can make these ahead for sure and warm in the oven before serving. Enjoy!
Apple Filled Pancakes
Servings: 4-6
AuthorSunshine UrbaniakCategoryBreakfastINGREDIENTS
DIRECTIONS
Make pancake batter first so it can rest. Mix dry ingredients, mix wet ingredients then add to dry; gently fold together.
Heat a medium saucepan over medium heat. Melt butter. Add apples, brown sugar, cinnamon, nutmeg, ginger, clove, and a pinch of salt. Sauteé until apples soften, about 5 minutes. Add 1 tbsp of water and continue to cook for 10 min. Remove from heat and add lemon juice.
Heat a pancake-filled pan over medium heat. Spray with non-stick spray and spoon 1 tbsp of batter into each well. Let cook for 2 min, then add 1 tsp of apple filling, cook another min. Add another 1 tbsp of batter, cook for 2 min, then flip over. Cook another 2 min and remove from pan. Top with warm maple syrup, whipped cream, and sprinkle with powdered sugar. Any remaining apple filling can be used as topping too.
Ingredients
Directions
Make pancake batter first so it can rest. Mix dry ingredients, mix wet ingredients then add to dry; gently fold together.
Heat a medium saucepan over medium heat. Melt butter. Add apples, brown sugar, cinnamon, nutmeg, ginger, clove, and a pinch of salt. Sauteé until apples soften, about 5 minutes. Add 1 tbsp of water and continue to cook for 10 min. Remove from heat and add lemon juice.
Heat a pancake-filled pan over medium heat. Spray with non-stick spray and spoon 1 tbsp of batter into each well. Let cook for 2 min, then add 1 tsp of apple filling, cook another min. Add another 1 tbsp of batter, cook for 2 min, then flip over. Cook another 2 min and remove from pan. Top with warm maple syrup, whipped cream, and sprinkle with powdered sugar. Any remaining apple filling can be used as topping too.
Notes
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