Cinnamon sugar apple stuffed pancake bites

Cinnamon-sugar apple stuffed pancake bites. The Entertaining House.

These fun treats are so easy to make although a bit time consuming. They're created using a simple pancake batter in a pan known as an ebelskiver pan.  (An ebelskiver is a Danish spherical treat, essentially a stuffed pancake.) The special pan has these special circular grooves in which the batter goes, then rises to form these round shaped treats. The treats can be filled with jam, fruit, even chocolate and served with syrup or a caramel sauce, chocolate sauce and whipped cream. In Denmark they are desserts. Here we tend to eat them as a traditional pancake with syrup. We decided to roll them in some melted butter and cinnamon sugar to make them donut-like. These treats are popular around the holidays and since the holidays are just around the corner we thought we'd enjoy them now, taking advantage of our fresh picked apples.
 

INGREDIENTS: for the batter

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon sugar, optional
• 2 eggs
• 1 ½ to 2 cups milk
• 2 tbs cooking oil
• Cooking spray

for the topping

• 1/4 stick of butter
• 2 tbs ground cinnamon
• 6 tbs sugar

for the apples

• 3 medium apples, chopped, peeled
  1 tsp cinnamon
  1 tbs brown sugar
  2 tbs butter

PREPARATION
 

1. In a small saucepan melt the butter, sugar and cinnamon over low heat. Add the apple pieces and coat well. Set aside.
2. Heat ebelskiver pan over medium heat.
3. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour. If batter seems thick, add a some more milk.
4. Grease the ebelskiver pan with butter or a non-stick cooking spray. Using a spoon fill each well with about 1/3 to the top with the batter and a few pieces of the apple mixture. (a little goes a long way) so that the batter rises to about 3/4 to the top. As with regular flat pancakes, the batter will bubble and when this happens flip them over gingerly using two small spoons to cradle them. Cook for a minute or so more and remove them from the pan. I like to place them in the oven (set to 200) to keep them warm.  Repeat until all the batter has been used.
5. Wipe out the saucepan with a paper towel.  Melt 1/4 stick of butter on low heat.
6. In a shallow bowl add your 2 tbs ground cinnamon + 6 tbs sugar. Mix well.
7. When the butter has melted remove the pancakes from the oven and, one at a time, roll them lightly in the melted butter, then in the sugar mixture - cover well. place them back on the warm plate. Repeat until done. Serve immediately!