Jam Filled Pancakes-Aebelskivers II
Pan can be found at a specialty cooking store. Season pan by oiling and cooking over medium flame until the oil starts to smoke. To clean pan just rinse with hot water and dry.
- 1 3/4 cups of all purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tbsp granulated sugar
- 1/2 tsp salt
- Zest of half lemon
- 3 egg yolks
- 1 1/3 cup buttermilk
- 3/4 cup ricotta cheese
- 5 egg whites
- 4 tbsp of unsalted butter
- 7 tbsp Jam or preserves
- Confectioners sugar
Whisk together in a bowl, the flour, baking soda, baking powder, granulated sugar, salt and lemon zest.
In another bowl whisk the egg yolks lightly. In this same bowl, whisk in the buttermilk and ricotta. Whisk this egg yolk mixture into flour mixture until combined, mixture will be lumpy. Set aside.
Using an electric mixer, on high speed, beat the egg whites until stiff, but not dry peaks, about 2-3 minutes. Stir the egg whites into the batter in two parts.
Heat the pan on medium. Put a 1/4 tsp butter into each well. When butter bubbles, pour 1 tbsp batter into each well. Place 1/2 tsp of preserves or jam into the centre of the batter and then top with another 1 tbsp of batter. Cook until bottoms are golden brown and crisp. 2-3 minutes. Use skewers to flip the pancakes over and cook an additional 2-3 minutes. Sprinkle with confectioners sugar and serve warm. Great with raspberry jam.