Blueberry-Filled Pancakes

By dinachapman

Blueberry-Filled Pancakes
Known as ebelskiver in Denmark, these light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam.

Ingredients

• 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
• Zest of 1/2 lemon
• 3 egg yolks plus 5 egg whites
• 1 1/3 cups buttermilk
• 3/4 cup ricotta cheese
• 5 Tbs. unsalted butter, melted
• 1 pint blueberries
• Confectioners’ sugar for dusting

Preparation

Step 1

In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.

In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.

In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir 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, place 4 blueberries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown 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 warm. Makes about 30.

Williams-Sonoma Kitchen.