I know I’ve written about a lot of food lately, but I can’t help it! I’m in full blown Weight Watchers mode this week, but I’m hoping to fix a big breakfast on Saturday morning.
We received the Ebelskiver Filled-Pancake Pan as a wedding gift and I still haven’t used it. I keep saving all of the different recipes and want to try the pancakes with lots of different fillings. Lemon is at the top of my list.
Because it’s fall and pumpkin flavors are in full swing, I really want to try this Pecan Pumpkin Filled Pancake recipe that was on the Williams-Sonoma website.
Filled with a luscious blend of cream cheese and pecan pumpkin butter, these pancakes make a special treat for cool autumn mornings.
Ingredients:
4 oz. cream cheese, at room temperature
1 cup pecan pumpkin butter
2 cups all-purpose flour
2 Tbs. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, separated
2 cups buttermilk
4 Tbs. (1/2 stick) melted unsalted butter, plus more for cooking
Directions:
In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds. Add the pecan pumpkin butter and beat until smooth and well combined, about 45 seconds.
Transfer the filling to a small bowl and refrigerate until ready to use. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the 4 Tbs. butter. Whisk the yolk mixture into the flour mixture until well combined.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium-low heat and heat until the butter begins to bubble.
Pour a heaping 1 Tbs. batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out.
Put 1 tsp. pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute. Using the skewers, tilt the pancakes again, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking the pancakes until they are evenly golden brown on all sides, turning them over if needed, 2 to 3 minutes more.
Repeat with the remaining batter and filling. Makes about 35.
why oh why did you post this on the very day I decided to join Weight Watchers?!?
I linked to you on my blog today because you girls really inspired me to get started!
Thanks!
ugh…I can’t begin to tell you how much I wish I could dig into this right now!!! 🙂
Mmmmm…yummy.
-E
My stomach is growling! My entire family is Danish, so I grew up on these and still make them pretty often. It takes a little bit of practice to get the right temperature and turning down (i suggest a kebab skewer for flipping them around), but it’s so worth it!
You probably have plenty of recipes, but here is one that is pretty traditional. And don’t forget to try some apple butter and powdered sugar on them!
Mmm those sound delish! I love that pan! I have been eyeing it for a while now at WS.
OH MY WORD. I can’t handle the deliciousness!
Ohhh yummy yummy yummy!! I’m going to save this one for the day I have that pan!
These sound and look delicious. How has WW worked for you? I need to lose about 20 pounds, but I cannot get in the groove of anything!
Your blog is precious, check out my blog if you would like to be added to my invite list..I am going private.
Those look really good! How many points would that be?
Oh this looks so yummy!
lindsey– i would like to read your blog, but can’t find it. your name doesn’t link to anything.
I really wish I could taste that picture 🙂
ok seriously, are you trying to kill me????
i. want. some. now
Those look amazing! I just wishpotted the pan.
o.m.g. i wanted to register for the filled-pancake pan from W-S SO BADLY! Sadly, Evs is an uber-health-nut and wouldn’t touch pancakes with a 10 foot pole and balked when I attempted a covert scan 🙁 such a debbie downer!
Can I come over for breakfast?
Stop it, those look soo good!
I thought this recipe sounded delicious! I have heard it tastes great with real maple syrup.
oh, those sound so good. thanks for sharing!
I saw that in the newest cataloge that stalked my mailbox and can’t wait to order the filled pancake pan and make those scrumptious creations!
Yummy, that sounds so good! However, last week was an awful eating week so I am back to full WW mode as well.
Holy cow that looks soooooo good!
This combination sound incredible. I acutally have a pan that was my grandmother’s–Danish roots. When you make some, send them on!
OMG I want to make these a-sap! Thank you for the recipe!
oh my! yum!
I saw these on the cover of the WS mag last night and was in heaven. You must let us know how they turn out!!
what are you doing to me???? 🙂 Those look so yum! you’ll have to tell me if they are so scrumptious! i have many pounds to lose before i can go back to treating myself 😉
Just looking at those delicious treats made my mouth water. I’m not sure I should make them, because I’m sure I’m going to gain 10lbs at least!
thanks for stopping by my blog fellow lostie 😉
(i just tried to leave you a post, and my internet failed, so i hope i am not re-posting this!)
good to see a carolina girl out there! i miss the lowcountry of SC so much!! cheers!
I have a pan and I have a terrible time flipping them over. If you find any tricks this weekend. PLEASE let me know.
yum…i’m so tempted to add this to my registry…I’m not allowed “single-function gadgets, though,” according to Mr. “We Don’t Have Any Space, Are You Really Going To Use That?”
OMG!!!! All I have to say!!