Ebelskiver

By fuzzygroup

Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 Tbs. granulated sugar
• 4 eggs, separated
• 2 cups milk
• 4 Tbs. (1/2 stick) unsalted butter
• (Substitute rice milk for regular milk and oil for butter for non dairy version)

Details

Servings 28

Preparation

Step 1

Whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. 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 1/8 tsp. melted butter in each well of a filled-pancake pan (ME: or use non-stick spray, which is what I used). Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers (ME: or chopsticks!), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.

Filling can be a simple paste of melted butter, cinnamon, and brown sugar) on top of the dough as soon as you pour the batter into the wells (or maple syrup or jam or savory).