CINNAMON-BUN FILLED PANCAKES (EBERSKEVIEL)

CINNAMON-BUN FILLED PANCAKES (EBERSKEVIEL) image

Number Of Ingredients 19

Previous Next

Ingredients

For the cinnamon filling:
1/2 cup granulated sugar
2 Tbs all-purpose flour
1 1/2 Tbs ground cinnamon
1/4 tsp salt
4 Tbs (1/2 stick) unsalted butter, cut into 1/2 inch cubes, at room temperature
For the cream cheese frosting:
3 oz. cream cheese, at room temperature
4 Tbs (1/2 stick) unsalted butter, at room temperature
1 1/2 cups conectioner's sugar
3 to 4 Tbs milk
For the pancakes:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 Tbs granulated sugar
4 eggs, seperated
2 cups milk
4 Tbs (1/2 stick) unsalted butter,melted plus more for cooking

Steps:

To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set aside. To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioner's sugar, reduce the speed to low and beat uuntil combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs of the milks and beat until combined, about 1 minuet. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside. To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. in another bowl, lightly whisk the egg yolks , then whisk in the milk and the 4 Tbs melted butter. Whisk the egg yol mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachement, beat the egg whites on high speed until stiff (but not dry) peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions. Put 1/8 tsp melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs batter into each well. Spoon 1/2 tsp of the cinnamon filling into the center of each pancake and top with 1 Tbs batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling. Drizzle the pancakes with the frosting and serve immediately.