Gruyere and Prosciutto Stuffed Pancakes


  • 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.
  • Repeat.
  • 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.

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