Gruyere and Prosciutto Stuffed Savory Pancakes
I just came home with our new purchase: an ebelskiver pan from Williams-Sonoma. Aebleskiver is Danish in origin and translates to apple slices. Sure, apple-filled pancakes are delicious, but I couldn’t wait until morning to try it out. I bought the ebelskiver mix too, though I’m sure that there’s a homemade recipe out there. Looking through the frig I found prosciutto, Gruyere and chives. Savory pillows of a cross between pancake and popover textures were ready within minutes. Simple and delicious. They were gone before I could think of how best to plate them for serving. I’m already thinking of sweet and savory versions to try next. [I’ve seen aebleskiver spelled ebelskiver and ebleskiver. Take your pick.]
- 1 1/4 c ebelskiver pancake mix*
- 2 eggs, separated
- 1 c milk
- 2 tbs unsalted butter, melted, plus more for cooking
- 2 slices Prosciutto, shredded and finely chopped
- 1/2 c finely grated Gruyere cheese, divided
- 1 tbs chopped chives
- Freshly ground sea salt and pepper to taste
- Place pancake mix in bowl.
- In separate bowl, whisk egg yolk, melted butter and milk.
- Add egg mixture to pancake mix and whisk until incorporated.
- Add ¼ c Gruyere and salt and pepper to taste.
- Beat egg whites until frothy and gently fold into batter.
- Place ¼ tsp butter in each ebelskiver well.
- In small bowl, mix ¼ c Gruyere, prosciutto and chives.
- Turn heat to medium.
- When butter begins to bubble add 1 tbs batter to each well.
- Place a dollop of prosciutto mixture in center of each ebelskiver.
- Place 1 tbs batter on top.
- Cook for about 3 minutes.
- Turn, using ebelskiver tongs, and cook for an additional 3 minutes.
- Remove from pan to plate.
- Makes about 21 ebelskivers, though similar recipes yield 30.
*Substitute with your favorite pancake mix. If you don’t have an ebelskiver pan, make silver dollar pancakes and follow similar instructions.