Ebelskiver

 

Source: Williams Sonoma

Ingredients:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

4 eggs, separated

2 cups milk

4 tablespoons butter, melted, plus more for cooking

Fillings such as jam, peanut butter, chocolate or fruit

Syrup, whipped cream or powdered sugar for serving

Directions:

In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the melted butter. 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 stir the whites into the batter in 2 additions. Put 1/4 teaspoon butter in each well of the pan. Set over medium high heat and heat until butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of your choice in the center of each pancake and top with 1 tablespoon batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers (or spatulas), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40 (recipe can easily be halved).