Mexican Ebelskiver
Mexican Ebelskiver
Directions
- BATTER: Whisk egg yolks, melted butter, vanilla and milk in large bowl until combined well. Add pancake mix to egg mixture and whisk until combined. Add egg whites to mixing bowl and whisk on high speed until stiff peaks form, approximately 4-5 minutes. Fold egg whites into pancake batter.
- Deposit batter using a #40 scoop into small heavily greased mini muffin tin.
- Top each ebelskiver with ½ teaspoon of mini chocolate chips.
- Top muffin tin with one greased sheet of parchment paper. Cover muffin tin with sheet pan to prevent parchment paper from blowing away in oven.
- Bake in a Convection Oven at 450°F for 5-7 minutes, or in a Standard/Reel Oven at 500°F for 7-9 minutes.
- CINNAMON SUGAR COATING: Combine cinnamon and sugar in a small bowl until thoroughly mixed. Toss warm ebelskivers in cinnamon sugar until coated.
Ingredients
- 4 cup(s) chocolate, chips, semisweet miniature morsels
- 3 Tbsp(s) cinnamon, ground
- 2 1/2 pound(s) Gold Medal™ ZT Complete Pancake Mix
- 2/3 cup(s) Nature's Best Dairy® Butter, Unsalted, melted
- 5 cup(s) Nature's Best Dairy® Milk, Whole
- 3 cup(s) sugar, granulated
- 1/2 cup(s) vanilla extract, pure
- 10 each West Creek® Egg(s), Large, separated