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Sunday, July 11, 2010
You need a pancake puff pan for this, which can be purchased Williams-Sonoma or Bed, Bath and Beyond. I got this recipe from http://www.heidisfullplate.com/2009/09/pancake-puffs-recipe.html with some alterations. They can be refrigerated and re-heated and taste just as good! I love Nutella-filled puffs.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
4 eggs, separated
2 cups milk
4 Tablespoons butter, melted, plus more for cooking
Fillings: jam, peanut butter, Nutella, fruit, chocolate chips, lemon curd. . .
In a bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons of melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer, beat the egg whites on high speed until stiff but not dry peaks from, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Heat the pancake puff pan over medium high heat. With a pastry brush, coat each well of the pan with butter. When the butter bubbles, pour 1/2 tablespoon of batter into each well. Put 1 teaspoon of filling in the center of each pancake and top with 1/2 tablespoon of batter. Cook until the bottoms are golden brown and crispy, 2-4 minutes. Using 2 wooden skewers or 2 mini spatulas, flip the pancakes over and cook until the other side is golden and crispy, about 3 minutes more.
Transfer cooked pancake puffs to a plate. Dust with powdered sugar if desired. Repeat with remaining batter and fillings. Can be served with syrup or whipped cream.
Serve immediately. Makes about 40.