Archive for February, 2012

Salted Caramel Ebelskivers

I found this recipe in a cookbook that my aunt gave me for Christmas.

Makes about 21 ebelskivers.


1 cup pecans, toasted and chopped

1 cup all-purpose flour

1 1/2 teaspoons granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, separated

1 cup milk

2 tablespoons unsalted butter, melted and cooled

1/2 teaspoon vanilla extract

about 1 tablespoon unsalted butter, melted

1 batch Salted Caramel

In a large bowl, whisk together the pecans, flour, sugar, baking powder, and salt.

In a small bowl, whisk together the egg yolks, milk, 2 tablespoons melted butter, and vanilla.

Mix the yolk mixture into the flour mixture, stirring until well blended.  (The batter will be lumpy.)

Using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form.

Using a rubber spatula, fold about one-third of the egg whites into the batter, then fold the rest in until no white streaks remain.

Brush the wells of an ebelskiver pan with some melted butter and place over medium heat.

When the butter starts to bubble, add about 2 tablespoons of the batter to each well.

Cook for 2-4 minutes, or until the batter is bubbly and the bottoms of the pancakes are lightly brown and crisp.

Flip them over with ebelskiver turning tools, wooden skewers, or small knitting needles.

Cook until lightly browned on the other side, another 2-3 minutes.

Transfer the finished ebelskivers to a plate or platter and repeat to make 2 more batches.

Drizzle warm pancakes with salted caramel.

Serve right away.

Printable Version with Adobe

Printable Version with Microsoft Word



Serves 6-8


1/2 cup granulated sugar

1/2 cup butter, softened

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

Preheat the oven to 350 degrees F.  Grease and flour a 9 inch square pan.

In a large bowl, cream together the sugar and butter.

Beat in the egg, and mix in the molasses.

In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Blend into the creamed mixture.

Stir in the hot water.

Pour into the prepared pan and bake 40-45 minutes or until a knife inserted into the center comes out clean.

Serve with fresh whipped cream.

Printable Version with Adobe

Printable Version with Microsoft Word

Tag Cloud