I’m usually not one for unitaskers… you know, those gadgets that have only one purpose? They tend to be a waste of money and take up room in my kitchen. But I’ve made a rare exception. I scored a cast iron Ebelskiver pan at a thrift store for $2 that I just couldn’t pass up. If you’re not familiar, Ebelskivers are Danish pancakes that are round and puffy instead of flat. They can be made sweet or savory, just as pancakes, but are much more light. Once I had my Ebelskiver pan in hand, I was anxious to try them out. The result? I can’t imagine starting the day without this pan. My family, especially my little son loves Pancake Puffs and it’s just made our mornings a little sweeter. These light and fluffy puffs of dough lend themselves to endless flavor possibilities and are perfectly delicious on its own!…
To make Pancake Puffs:
1 cup buttermilk
2 tablespoons melted butter
1 cup “Instant” Pancake Mix, recipe above or store bought brand such as Krusteaz
cooking spray for greasing the pan
Heat ebleskiver pan over medium high heat.
Meanwhile, whisk together the eggs, melted butter and the buttermilk in a large bowl.
Add the pancake mix and using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.
Lightly grease the pan with cooking spray. Gently pour in 1 tablespoon into each well of the ebelskiver pan. When bubbles begin to set around the edges of the Pancake Puff and the griddle-side of the Pancake Puff is golden, gently flip them using skewers. Continue to cook 2 to 3 minutes or until the Pancake Puffs are set.
Serve immediately and sprinkle with powdered sugar. Serve with warm maple syrup to dip in.