pb&j reinvented. [peanut butter & jelly ebelskivers]

I bought one of my friends, Dana, an ebelskiver kit for her birthday this past December. Go figure though, her mom already had the pan and tools–of all things!

I decided to keep the pan and cookbook (bought her something else, of course), and have wanted to make these little pancakes, which originated in Denmark, ever since. I made peanut butter and jelly ebelskivers this past weekend with my friend, Danielle.

Unfortunately, I was not entirely satisfied with the outcome. The batter was bland and lacked sweetness; however, the strawberry jelly helped immensely. Next time, I plan to make a recipe with more components. Three recipes in particular look exceptionally delicious in the cookbook: strawberry shortcake, sticky toffee and banana rum ebelskivers.

Although not as delicious as I’d hoped, I enjoyed making the ebelskivers, as it was a new and different cooking experience.

Recipe:

1 cup flour

1 1/2 tsp. sugar

1/2 tsp. baking powder

1/4 tsp. salt

2 large eggs, separated

1 cup whole milk, or heavy whipping cream

1/2 cup creamy peanut butter

3 tbsp. unsalted butter, melted and slightly cooled

1/2 cup strawberry jam

Directions:

In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, then whisk in the milk/cream, peanut butter and 2 tbsp. of the melted butter until smooth. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold about one-third of the egg whites into the batter to lighten it, then fold in the rest until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the remaining butter and place over medium heat. When the butter starts to bubble, add about 1 tbsp. batter to each. Working quickly, carefully spoon about 1 tsp. jelly into the center of each pancake. Top each with another 1 tbsp. batter.

Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 wooden ebelskiver tools to turn all the pancakes and cook until browned on the second side, about 3 minutes longer.