Ebelskivers

Directions

1. This recipe requires a filled pancake/Ebelskiver pan.
2. In a bowl, whisk together the flour, salt, baking powder and sugar.
3. In a small bowl, lightly whisk the egg yolks and then whisk in the milk and the 4 Tbs. melted butter.
4. Whisk the yolk mixture into the dry ingredients until well combined; batter will be lumpy.
5. In another bowl, using an electric mixer fitted with the whisk attachment, whisk egg whites on high speed until stiff but NOT dry peaks form (2-3 minutes). Using a rubber spatula, gently fold the whites into the batter in two additions.
6. Put 1/4 tsp. butter in each well for the pan. Set over medium heat until the butter begins to bubble (but not browns). Pour 1 Tbs. batter into each well followed by filling choice, top with another 1/2 - 1 Tbs. of batter. Cook until the bottoms are golden brown and crispy.
7. Using chopsticks, gently flip the pancakes over and cook until golden and crispy.
8. Transfer to a plate.
9. Repeat with remaining batter.
10. Serve immediately with powdered sugar, syrup, whipped cream -- whatever you like.