Orange-Cream Ebelskivers - Danish-style Filled Pancakes

• Vegetarian

• Produce

  • 1 Zest, Oranges

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 2 1/2 tsp Sugar

• Drinks

  • 1/2 cup Orange juice, juice fresh

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Cream cheese
  • 1/2 cup Milk

Found on chefdehome.com

Description

Ingredients

• 1/2 Cup Cream Cheese  (whipped-style)
• 1 Oranges  (grated zest for filling, use orange juice for pancakes)
• 1 tsp Sugar  (confectioner's powdered sugar, plus more for dusting)
• 1 tbsp Unsalted Butter  (melted and slightly cooled, for coating ebelskivers pan)
• 1 Cup All-Purpose Flour  (or use Cake Flour, I have used all-purpose)
• 1/2 tsp Baking Powder  
• 1 and 1/2 tsp Sugar  
• 2 Egg(s)  (large eggs)
• 1/2 Cup Milk  (whole milk)
• 1/2 Cup Orange Juice  (fresh juice, use orange zest-ed for filling, plus more to get 1/2 cup juice)
• 2 tbsp Unsalted Butter  (melted and slightly cooled)

Directions

• 1. In bowl, blend cream with orange zest and 1 teaspoon sugar until smooth. Cover and refrigerate until needed. 2. Optional - Preheat the oven at 200 F to keep the ready ebleskivers warm while making more than one batch. 3. Orange Batter - In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a small bowl, whisk egg yolks, then whisk in the milk, orange juice, and melted butter. Add yolk mixture to flour mixture and, using spatula, stir until well blended. Batter will be lumpy. 4. In a clean bowl, using electric mixture on high speed, beat the egg whites until, stiff but not dry, peaks form. Using a rubber spatula, fold about one-third of egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Dont over-mix. 5. Brush the wells of ebelskiver pan with melted butter and place over medium heat. 6. When the batter starts to bubble, add about 1 tablespoon batter to each well. Working quickly, carefully spoon about 1 teaspoon orange-cream cheese mixture into the center of each pancake. 7. Top each with another 1 tablespoon batter. 8. Cook until the bottoms of pancakes are lightly browned and crisp 3-5 minutes. Use 2 short wooden skewers to turn all pancakes and cook until lightly browned on the second side. 9. Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. 10. Dust warm ebelskivers with powdered sugar and serve right away.