Ebelskiver Week: Day 2

Veggie sausage & cheese filled ebelskivers

I know that doesn’t sound very appetizing, but trust me….it is!!!

I’m sort of embarrassed to say this, but they almost remind me of what a McGriddle tastes like. (I don’t care for McDonald’s….I go local as much as I can…with the exception of Chick-fil-a, of course!)

But, seriously, what’s not to like about a pancake ball covered in syrup and stuffed with veggie sausage and cheese!!! Seriously!?!?

 

 

If you like these ebelskivers…you should check out yesterday‘s!!!

 

If you don’t have one already…you should buy an Ebleskiver Pan!!! 🙂

 

 

Veggie Sausage & Cheese Filled {Ebelskivers}

adapted from Williams-Sonoma

Ingredients

• 1/2 cup unbleached all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• dash of salt
• 2 eggs, separated
• 1 cup skim milk
• 2 tablespoons canola oil
• 2 veggie sausage patties, cooked (I used Morningstar original patties)
• 2 slices of cheese (I used organic American cheese)

How-To

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
2. In a small bowl, whisk the egg yolks, milk and canola oil.
3. Whisk the yolk mixture into the flour mixture until well combined.
4. 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 (about 1-2 minutes).
5. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
6. Spray each well of a filled-pancake pan with cooking spray (Don’t skimp on the spray).
7. Over medium-low heat, pour a heaping 1 tablespoon of batter into each well (fill to half way up the well).
8. Cook until the undersides begin to set and have a few bubbles (about 1 minute).
9. Put a couple of pieces of the sausage and piece of cheese on top of the uncooked batter.
10. Pour another tablespoon of batter on top of the filling and cook for 30 seconds to 1 minute, until they have started to bubble.
11. Using two wooden skewers (on opposite sides of the ebelskiver), flip them over, allowing the remaining uncooked batter to flow out and enclose the filling in the center.
12. Continue cooking the pancakes.
13. Scoop out the ebelskivers with a spoon (helps to not dent them any).
14. Repeat with the remaining batter.

Servings: 25-28 ebelskivers