The Missing Ingredient

A Food Blog

Cinnamon-Bun Filled Pancake “Ebelskiver” November 7, 2009

Filed under: Breakfast,Dessert — xigumdrops @ 1:39 pm
Tags: , ,

Cinnamon Buns

You need a special pancake pan to make these babies but oh are they worth it!  Williams Sonoma makes the pan “Ebelskiver” as well as a pancake mix that makes them relatively easy to make.  Not easy to make compared to the new Bisquick in a spray can but easier than say homemade donuts.  I made these for a brunch but they would be really good for a dessert too.

Source:  Williams Sonoma

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 confectioners’ 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, separated

2 cups milk

4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking

  1. 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 the cinnamon filling aside.
  2. 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 confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. 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.
  3. 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 yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, 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.
  4. 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.
  5. Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

Cin Bun Pancake Pan

    Cinnamon Bun Pancakes


    Kiwifruit, Apple & Grape Salad with Rosemary Syrup

    Filed under: Apples,Breakfast,Salad — xigumdrops @ 1:27 pm
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    Kiwi Salad

    Source:  Williams Sonoma

    1/4 cup sugar

    3 fresh rosemary sprigs, each 6 inches long

    3 kiwifruits, peeled and diced

    2 unpeeled tart green apples, such as Granny
Smith, cored and cut into 1/2-inch dice

    1 cup seedless green grapes

    1. In a saucepan over medium-high heat, combine the sugar and 1/2-cup water and bring to a boil, stirring to dissolve the sugar. Add the rosemary sprigs; reduce the heat to medium and cook for 15 minutes. Remove the rosemary and discard. Increase the heat to high and cook, stirring, until the liquid is reduced to about 1/3 cup. Let cool to room temperature.
    2. Put the kiwifruits, apples and grapes in a bowl and pour the syrup over them, tossing to coat the fruit. Serve immediately. Serves 4.

    Breakfast tacos October 27, 2008

    Filed under: Bacon,Breakfast,Spicy — xigumdrops @ 7:58 pm
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    The habanero lime salsa makes these breakfast tacos extra special.  

    4 tortillas (see my recommendation

    4 pieces turkey bacon

    5 eggs

    Salt and pepper to taste

    4 tbs. Cheddar/Monterrey jack mix

    4 tbs. Habanero/Lime salsa (see my recommendation

    Cook bacon over medium heat until cooked through but not crispy.  Remove from heat and when cooled slightly slice cross-wise into pieces.  Scramble eggs until well-done and then add salt and pepper to taste.  Combine bacon slices and keep warm.  Working with one tortilla at a time, add tortilla to medium pan and add 1/4 egg/bacon mixture.  Sprinkle with 1 tbs. cheese and 1 tbs. salsa.  Fold tortilla into thirds and press flat with back of spatula.  Enjoy!