Caramel-Filled Chocolate Ebelskivers
These sugar-dusted chocolate pancakes are filled with a sweet surprise—a melted caramel center. Take care when flipping the pancakes over; the centers will still be very soft because of the melting caramel.
- 1 3/4 cups chocolate ebelskiver pancake mix
- 2 eggs, separated
- 1 1/3 cups milk
- 2 1/2 Tbs. unsalted butter, melted, plus more for cooking
- 3/4 to 1 cup sugar
- 26 individually wrapped soft caramel candies, such as Kraft or Brach’s, unwrapped
Using the ebelskiver pancake mix, eggs, milk and the 2 1/2 Tbs. butter, prepare the pancake batter according to the package instructions.
Place 3/4 cup of the sugar in a bowl or pie dish. Set aside.
Put 1/4 tsp. 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. Place 1 caramel in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are dark brown, 3 to 4 minutes. Using 2 wooden skewers or ebelskiver turning tools, flip the pancakes over and cook until golden brown, about 3 minutes more. Immediately place the pancakes in the bowl with the sugar and toss to coat. Transfer the pancakes to a wire rack set on a baking sheet and cover loosely with aluminum foil. Repeat with the remaining batter and caramels.
Just before serving, return all the pancakes to the bowl with the sugar, adding more sugar as needed, and lightly toss again. Serve immediately. Makes about 26.