Blueberry Ebelskiver - æbelskiver (danish Filled Pancake)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 lemon, zest of
• 3 egg yolks
• 5 egg whites
• 1 1/3 cups buttermilk
• 3/4 cup ricotta cheese
• 5 tablespoons unsalted butter, melted
• 1 pint blueberries
• confectioners' sugar, for dusting

Recipe

• 1 in a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. set aside.
• 2 in another bowl, lightly whisk the egg yolks.
• 3 whisk in the buttermilk and ricotta.
• 4 whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. set aside.
• 5 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.
• 6 put 1/2 teaspoons butter in each well of a ebelskiver pan.
• 7 place over medium heat and heat until the butter begins to bubble.
• 8 pour 1 tbs. batter into each well.
• 9 place 4 blueberries in the center of the batter and top with 1 tbs batter.
• 10 cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
• 11 using 2 wooden skewers (i use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
• 12 transfer to a plate.
• 13 repeat with the remaining batter and blueberries.
• 14 dust the pancakes with confectioners’ sugar and serve warm.
• 15 for a savory variation fill æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.