Pancake Puffs are also called Ebelskivers which are Danish stuffed pancakes, usually stuffed with pieces of apple or other fruit. Some people like to stuff their pancake puffs with bits of meat and cheese also. To make these delicious pancake puffs called Ebelskivers, you first need to invest in an Ebelskiver Pan. Ebelskiver pans are made in either cast iron or cast aluminum, and which one you end up buying is a matter of preference. Both types of cooking materials work just about the same in cooking these Ebelskivers. The Ebelskiver Pan is made with seven cooking wells that range from 2″ to 2 ¾” deep. The deeper the well, the bigger the cooked pancake puff will be.
After you select the best Ebleskiver pan that you like, then search for the best recipe to make the pancake batter. I have a recipe that I received many decades ago and it is still my favorite. It is made with fresh eggs, buttermilk, flour, sugar, vanilla and melted butter. The trick to getting the fluffiest pancake puffs with my recipe is that the eggs are separated and the egg yolks are added into the batter. The egg whites are put in a separate bowl and beat until they are soft peaks. These egg whites are folded gently into the batter, then immediately fried in a hot Ebelskiver pan.
I use a cast iron Ebelskiver pan because I like the way it frys the pancake puffs in hot oil. This next step in cooking the Ebelskivers will require a turning tool. I happen to use a knitting needle to turn my Ebelskivers as they are cooking. The oil must be very hot, but not too hot so the Ebelskiver burns. The trick is to turn the Ebelskiver with the turning tool when the bottom is brown. Keep rotating the pancake puffs until they are completely brown all the way around. Place the hot Ebelskiver on a tray of powder sugar and roll. Serve with fresh berry preserves.