I didn’t know that there was an actual day dedicated to appreciating Nutella until my friend, Marsy, mentioned it at work the other day. I hadn’t planned on doing anything extraordinary to celebrate (because let’s be honest here, I can’t eat the stuff so um …) but I woke up craving Ebelskivers and decided to whip up a batch for the hubby. He’s been feeling under the weather lately, and working super hard to keep the snow and ice off our roof and driveway, so I think he deserves a little TLC. 🙂
But when I rolled out of bed, I remembered that I only had one egg in the refrigerator after forgetting to pick up another dozen at the store last week. I kind of mulled about it because the recipe I’ve been using calls for beaten egg whites, which makes them light and airy. But then I thought about it and thought about it some more before I remembered that the pancake batter recipe I use only calls for one egg. And then from there I just put all sorts of things together, and voila! A pretty good batch of Ebelskivers in the end, if I do say so myself.
Here is the recipe in case you would like to make some yourself. I bet it would make a pretty good pancake batter too, sans the Nutella filling part:
– 3/4 cup of all-purpose flour
– 1/2 cup of bread flour
– 1 cup of milk
– 3 tbsp melted butter
– 1 tbsp baking soda
– 2 tbsp of Penzeys hot chocolate mix
– 1 teaspoon of salt
– 1 egg
– 3 tbsp regular granulated sugar
– a little bit of confectioner’s sugar (optional)
– extra melted butter to use in the Ebelskiver pan
– some Nutella
A side note about some of the ingredients: I didn’t have a full cup of regular flour in my pantry, so I used some bread flour too but you can just use regular flour. I wanted to add a chocolate flavor to the batter so I used the hot chocolate mix because it also has some cinnamon and vanilla beans. The overall chocolate flavor in the finished Ebelskivers was very subtle, so you can add more if you’d like or use cocoa powder instead.
I find it easier to use a large 4-cup measuring cup when I make pancakes because it makes for easier clean up and I like using the pour spout.
1. Begin heating the Ebelskiver pan over low heat. Preheat the oven to 200 degrees so that you can keep the finished Ebelskivers warm between batches.
2. Melt the butter in a mixing bowl or large measuring cup. Add all of the remaining ingredients except for the confectioner’s sugar, extra melted butter for the pan, and Nutella. Stir really well until the egg is completely beaten into the batter.
3. Once the pan is hot enough, brush a little bit of melted butter in each of the wells then fill them halfway with batter. Put about 1/2 teaspoon of Nutella in the center of each well, then spoon a little more batter on top to cover the Nutella.
4. Let them cook for a couple of minutes before you try to flip them over. The center will still be very wet so it will get a little messy when you flip them over. I find that it helps to flip them about half way over, let it crust up a little bit more, and then go back and flip it completely over. You can adjust them so that the “seam” is on the bottom of the well for the last couple of minutes of cooking, and it’s pretty easy to cover up your “mistakes” by the time they are done cooking.
5. Once they are done, transfer them to a plate and put the plate in the oven to keep them warm (or feed hungry people right away). Sprinkle some confectioner’s sugar on top if you’d like. They taste really good with hot coffee and maple syrup. 🙂