Monday, November 30, 2009

Monday Mornings

These fun to eat pancakes can be time consuming because they are made in batches, but they are very good! Also, this recipe requires a special Ebelskiver Filled-Pancake Pan....if you don't have one, perhaps you could add it to your Christmas List because they are lots of fun to use!

Sous Chef: Anna & Amelia

Recipe: Cinnamon-Bun Filled Pancakes (by Williams Sonoma)

For the cinnamon filling:

1/2 cup granulated sugar
2 Tbs. all-purpose flour
1 1/2 Tbs. ground cinnamon
1/4 tsp. salt
4 Tbs. (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 Tbs. (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
3 to 4 Tbs. milk

For the pancakes:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. granulated sugar
4 eggs, separated
2 cups milk
4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking


To make the cinnamon filling, in a bowl, stir 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, 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 tsp. 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.

Critiques ~
Megan: "These are WAY good!"
Zachary: "Delicious!"
Anna: "So good!"
Amelia: "I love the frosting...can you put some in my mouth?" Mom's response: "Huh, no!"


Brian said...

I see that you make these when I am out of town...thanks

Veronique said...

Oh Emily these look SOOOO good. I need to come up one of these Wednesday when Roger has school and invite myself to dinner :)