Ebelskivers - Filled Danish Pancake Balls
Courtesy of Maudine Thomas
1 3/4 Cups all-purpose flour
3/4 tsp baking soda
1 tsp baking powder
1 1/2 Tbs granulated sugar
1/2 tsp salt
3 eggs, separated
1 3/4 Cups buttermilk
4 Tbs (1/2 stick) unsalted butter, melted
Filling (see below)
Confectioners' sugar for dusting
Maple syrup for serving
More butter for greasing pan
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 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. Using 2 wooden skewers, 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.
About 1 Tbsp. Of any fruit jam or canned pie filling can be used in an Ebelskiver.
Other fillings such as Nutella, Chocolate Sauce, and fresh blueberries.
When using a filling, fill 1/3 of the hot pan with batter. After Ebelskivers cook for 3 minutes, add 1 Tbsp filling to middle of each pancake. Top with about 1/3 more batter to cover the filling. Follow cooking directions above.