This coming Saturday will the the first one in a long time that my husband and I don't have any official plans, and I'm excited to be able to serve up some yummy homemade breakfast. I'll be making my all time favorite breakfast dish- ebelskiver. Ebel what? Ebelskiver. Ebelskiver is a Dutch version of pancakes that's sort of like a cross between an American pancake and a popover. Like most breakfast foods, the options for toppings and fillings with these are endless. The only catch is that in order to make them, you have to use a special pan. It's a small investment to get one, but I promise- the payoff will make it well worth it!

Ebelskiver Pan available at
Williams Sonoma
You can make either regular or chocolate flavored batter. I've never tried the chocolate before, but doesn't it look so delicious?

Like I said, there are a TON of different filling options. I've used chocolate, raspberry jam, cheese & bacon (YUM), and my very favorite- Nutella. You really can't go wrong.

I know apples aren't in the height of their season, but I am DYING to try this version Saturday. Doesn't it look soooo yummy?
Tarte-Tatin Filled Pancakes
Ingredients:
1 cup sugar
2 Tbs. water
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1 1/2 tart apples, such as Granny Smith or Pink Lady, peeled, cored and each cut into 16 slices, then halved horizontally
1 1/4 cups ebelskiver pancake mix
2 eggs, separated
1 cup milk
2 Tbs. unsalted butter, melted, plus more for cooking
Vanilla ice cream for serving
Directions:
In a fry pan over medium-high heat, combine the sugar and water and cook, swirling the pan occasionally to ensure the sugar melts evenly, until the mixture turns light amber, about 6 minutes. Continue to cook until the mixture turns amber, 2 to 4 minutes more. Remove the pan from the heat and add the 4 Tbs. butter; the caramel will bubble. Swirl the pan or stir the caramel, then add the apple pieces. Set the pan over medium heat and cook until the apples are soft, about 10 minutes. Set aside.
Using the pancake mix, eggs, milk and 2 Tbs. melted butter, prepare the batter according to the package instructions. Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Add 2 pieces of apple and some of the caramel to each well and top with 2 Tbs. batter. Cook until the sides of the pancakes are golden brown, 3 to 4 minutes. Using 2 wooden skewers, carefully turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and apple pieces.
Drizzle the pancakes with some of the remaining caramel and serve with vanilla ice cream. Makes about 24.
-alison
[photos & recipe:
Williams Sonoma]