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My family requested a peanut butter version of the pumpkin pancake balls I made last week. Again, these are great for breakfast or dessert, or a snack. I made another small batch of syrup using Devo Olive Oil’s Dark Chocolate Balsamic.

While they indulged in chocolate, I made myself a dragon fruit smoothie. Of course, I did test taste one or two ebelskivers, just to make sure they weren’t poisonous.

peanut butter-mascarpone filled chocolate ebelskivers What you need:

Special equipment:

  • Ebelskiver pan
  • Ebelskiver mix
  • Ebelskiver tongs


  • 1 3/4 c chocolate ebelskiver mix
  • 2 eggs
  • 1 1/3 c milk
  • 2 1/2 tbs butter, plus more for pan
  • 1/4 c mascarpone
  • 1/4 c creamy peanut butter
  • 1/4 c confectioners sugar


What you do:


  • In lg bowl prepare ebelskiver mix as directed.
  • In sm bowl mix remaining ingredients.
  • Prepare ebelskiver pan as directed.
  • Fill wells with about 1 tbs batter.
  • In center of each well, place about 1 tsp filling.
  • Top with 1 tbs batter.
  • Cook for 3 min.
  • Turn and cook for 3 min.
  • Repeat with remaining batter.
  • Dust with confectioners sugar and serve with sauce, if desired.


  • In med saucepan combine balsamic and sugar.
  • Over med heat, stir until sugar dissolves.
  • Whisk in cream.
  • Bring to low boil.
  • Adjust heat to maintain a steady simmer.
  • Cook 30 min or until liquid is reduced to half its original volume.
  • Remove from heat and allow to cool.
  • Glaze will thicken as it cools; it should be thick and syrupy, between a maple syrup and molasses consistency.