Ebelskivers

This is the most delectable little danish pastry. It is essentially a stuffed pancake. Stuffed with whatever you like, blueberries, jam, preserves, lemon curd, whatever your taste desires.

If you make these you do need an ebelskiver pan. You can find one in my online store.

When you try these you will be in heaven

Ingredients:

1 3/4c all-purpose flour

3/4tsp. baking soda

1tsp. baking powder

1 1/2tbsp granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4c buttermilk
4tbsp (1/2 stick) unsalted butter, melted

Confectioners’ sugar for dusting
Maple syrup for serving

Method:

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 1/2tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Fill  the center of each pancake with desired filling and top with 1tbsp. batter. Using 2 wooden skewers or chop sticks, flip the ebelskiver over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling.
Dust the pancakes with confectioners’ sugar and serve warm with maple syrup. Makes about 40.