The only thing better than a stack of fluffy golden pancakes is a pile of ebelskivers, puffy pancakes from Denmark that can be filled with anything from fruit or chocolate to jam or cheese. In this instance, the two-bite pancakes envelop a tender apple and chocolate chip filling, and a quick Nutella glaze makes a scrumptious topping. A special pan is required – I like this one from Williams-Sonoma.
For the apple filling, I used a blend of sweet Fuji apples and the no-name variety pictured here, a sweet-tart apple. These bites taste best the day they’re made so share with a crowd – I promise they’ll disappear in a flash! I’m sharing this recipe as part of September’s Chocolate Party; see more delicious chocolate apple treats below or join the party with your own creation!
Apple-Chocolate Ebelskivers with Nutella Glaze
Adapted from Williams-Sonoma
1 Tbsp unsalted butter
3 cups peeled and grated apples (1 1/2 cups sweet apple, 1 1/2 cups tart apple)
2 Tbsp brown sugar
1/4 tsp cinnamon
juice of 1/2 lemon
1 3/4 cups flour
3/4 tsp baking soda
1 tsp baking powder
1 1/2 Tbsp sugar
1/2 tsp salt
3 large egg yolks, at room temperature
1 1/3 cups low-fat buttermilk
1/2 cup plain fat-free yogurt
1/2 tsp vanilla extract
5 large egg whites, at room temperature
1/2 cup semisweet chocolate chips
3 Tbsp Nutella
3/4 cup powdered sugar
2 Tbsp water
For the filling, melt butter in a large skillet over medium-high heat. Add apples, brown sugar, cinnamon, and lemon juice; sauté until golden and reduced, about 15 minutes. Remove from heat and drain off any excess liquid.
For the batter, whisk together flour, baking soda, baking powder, sugar, and salt in a large bowl. Lightly whisk egg yolks in a medium bowl; whisk in buttermilk, yogurt, and vanilla until combined. Add egg yolk mixture to flour mixture; whisk just until combined – batter will be slightly lumpy. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed for 2 to 3 minutes, until stiff but not dry peaks form. Using a spatula, carefully fold egg whites into the batter in 2 additions.
Preheat oven to 175°F and have a baking sheet ready to store cooked ebelskivers on. Spray ebelskiver pan with nonstick spray; heat over medium heat. Add a tablespoon of batter and cook for about 2 minutes, until bubbles begin to form. Top with 1/2 teaspoon apple filling and 3 or 4 chocolate chips. Add another tablespoon of batter and cook until bottoms are golden, about another minute. Use two chopsticks to flip the ebelskivers and cook until golden on the bottom, about 2 minutes more. Place cooked ebelskivers in a single layer on a baking sheet in the warm oven up to 30 minutes. Repeat with remaining batter.
(Note: the ebelskiver pan retains heat well – I reduced the temperature to medium-low after cooking the first batch of ebelskivers. Also, I cooked two batches of ebelskivers before wiping out the pan and re-spraying with nonstick spray.)
For the glaze, place Nutella in a small bowl and microwave until melted, about 30 to 45 seconds. Whisk in powdered sugar and water; drizzle glaze over ebelskivers and serve warm.
Yield – 36 ebelskivers
Calories – 80 (per pancake)
Carbs – 12