Ebelskiver

By RoketJSquerl

Ingredients

• 250 g (9 oz.)all-purpose flour
• 125 g (4.5 oz.)butter (salted and melted)
• 375 ml milk (1.6 cups)
• 2.5 g salt (just under 1/2 teaspoon)
• 4 eggs
• 1/2 teaspoon cardamom
• 4 teaspoons baking powder
• 1 large lemon, the zest of

Details

Servings 1
Adapted from sweetsoursavory.com

Preparation

Step 1

Makes about 30 ebelskiver.

Directions:

Separate the egg yolks from the whites. Whisk whites with a mixer until stiff peaks form. Set aside.

Mix milk with flour, cardamom and baking powder till there's no lumps. Add the melted butter, egg yolks, salt and lemon zest. Let the batter rest for about 5 minutes.

Gently fold in the egg whites, do not over mix the batter, but you don't want spots of egg whites in the batter.

Heat the ebelskive pan. Fill the holes about 3/4. As soon as the batter starts to bubble around the edge, turn* them halfway. When you have turned all halfway turn the ebelskiver all the way, so you end up with a perfect ball. Continue cooking, turning the ball to keep it from burning.