This peanut butter and jelly ebelskiver recipe is a must-have for weekend brunch. You won’t be able to stop at one of these filled mini pancakes.
Peanut butter and jelly ebelskiver recipe
Peanut butter and jelly-filled mini pancakes are made using an Ebelskiver pan. Basically, ebelskiver’s are small round Danish pancakes that pipe fillings into. They are made using whisked egg whites folded into the batter instead of regular eggs, which makes them light and fluffy. When you flip them in the pan using the ebelskiver turning tools, they develop a sphere shape.
Related: Delicious ebelskiver with chocolate filling
Ingredients
- Flour
- Sugar
- Baking powder and soda
- Salt
- Buttermilk
- Vanilla
- Butter
- Egg whites
- Peanut butter
- Raspberry jam
- Confectioner’s sugar
Instructions
Essentially, there are just a couple of changes to a traditional pancake recipe; you put a little batter into each of the sections in the ebelskiver pan, and once the pancakes start bubbling, use small wooden ebelskiver turning tools to flip them over and cook the other side.
Put large round piping tips into two piping bags. Fill one with smooth peanut butter and the other with raspberry jam. Once the pancakes are cooled slightly, put the piping tips into the pancakes and pipe the filling in until it begins to come out of the pancake; don’t overfill them, or they will be too messy to eat.
Finally, dust with icing sugar and you have a delicious brunch to start your day. Your family and guests will love these delicious mini-filled pancakes. Take them to a potluck brunch and wow everyone there.
Instead of peanut butter and jelly, try my chocolate ebelskiver recipe.
Ingredients
- 2 cups all-purpose flour
- 2 tbs white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 2 cups buttermilk
- 2 tsp vanilla
- 2 tbs butter (melted)
- 3 egg whites
- smooth peanut butter
- raspberry jam
- confectioner's sugar
Instructions
- Whisk together dry ingredients in a large bowl and set aside.
- Combine buttermilk, vanilla, and butter in a second bowl and set aside.
- Beat the egg whites with an electric mixer until stiff peaks form.
- Using a wooden spoon, mix the wet and dry ingredients together, and then fold the egg whites through the mix.
- Spray an ebelskiver pan with non-stick cooking spray, and then spoon the mixture into each section until ¾ full. Cook over medium heat.
- Once the pancake mix starts bubbling, flip your pancakes using wooden ebelskiver tools. Continue cooking for another minute or so until browned on both sides.
- Fill piping bags with peanut butter and raspberry jam and pipe into the center of each pancake.
- Dust a little confectioner's sugar over the top.
Note: My recipe above was originally published on SoFab Food in November 2016, however, that website has been taken offline.
