Stuffed Pancake Puffs

Ingredients

• 1.25 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp aluminum-free baking powder
• 0.5 tsp salt
• 3 eggs (Divided into yolks and whites)
• 0.5 tsp vanilla extract
• 1 cup buttermilk
• filling of choice (Use approximately 1 teaspoon per pancake puff; the source provides additional filling ideas separately.)
• 0.5 tbsp nonstick cooking spray (Use to coat the pancake puff pan)

Steps

1. 1

   In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set the dry mixture aside.

2. 2

   In a large mixing bowl, whisk together the egg yolks, vanilla extract, and buttermilk.

3. 3

   In the bowl of a stand mixer, or using an electric mixer, beat the egg whites until very foamy and soft peaks form.

4. 4

   Add the dry mixture to the buttermilk mixture and stir just until combined. A few small lumps are acceptable.

5. 5

   Using a rubber spatula, fold the beaten egg whites into the batter just until combined. Do not overmix.

6. 6

   Heat a pancake puff pan over low to medium heat. Once the pan is gently warmed, spray it with nonstick cooking spray, allowing any excess spray to drain away if needed.

7. 7

   Fill each pan cavity with 1 tablespoon of batter.

8. 8

   Add approximately 1 teaspoon of filling to each cavity, then cover with a little more batter—about 1/2 tablespoon or slightly less.

9. 9

   Cook the pancake puffs for a couple of minutes, then gently turn each one using a small wooden chopstick or the end of a wooden spoon. Use a wooden utensil so the pan coating is not scraped.

10. 10

    Cook the flipped pancake puffs for another couple of minutes.

11. 11

    After cooking the first batch, check one puff to ensure it is cooked through. Adjust the heat if necessary before cooking the remaining batches.

Notes

The author notes that these are not intended to be an authentic Danish recipe, though they resemble aebleskivers or appleskives. The source does not specify particular fillings; sweet or savory fillings may be used. Cooking time and yield are estimated from the method and the structured yield of 20 servings.

Nutrition per serving

• breakfast
• dessert
• snack
• stuffed
• pancakes
• stovetop
• European-inspired
• vegetarian