Ebelskivers Danish Pancakes With Lingonberry Jam Recipe
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Ingredients
- • 1 cup (about 5 ounces) all purpose flour
- • 1/2 teaspoon baking powder
- • 1/4 teaspoon salt
- • 1 1/2 teaspoons sugar
- • 2 eggs, separated
- • 1 cup milk
- • 3 tablespoons unsalted butter, melted
- • 1/2 cup Lingonberry Jam
- • confectioners sugar, for serving
Details
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
YIELD:makes about 20 ACTIVE TIME:25 minutes TOTAL TIME:25 minutes
In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy—do not overmix.
In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of jam, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.
Note: Turning the ebelskivers can be tricky. I find that two chopsticks works best.
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