Ebelskivers

Prep: 15 minutes Cook: 30 minutes Servings: 8

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ tablespoons granulated sugar
  • ½ teaspoon. salt
  • 3 eggs, separated
  • 1 ¾ cups buttermilk
  • 4 tablespoons butter, melted
  • fresh blueberries
  • Jam and or Nutella
  • Confectioners' sugar for dusting
  • Maple syrup for serving

Directions

  • In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
  • In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
  • In another bowl, 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.
  • Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 5 or 6 blueberries or 1-2 teaspoons of any kind of jam or Nutella in the center of each pancake and top with 1 Tbs. batter. Using 2 chopsticks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
  • Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.