July 11, 2010
Ebleskivers (filled pancakes)
yield: about 40 pancakes
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. sugar
4 eggs, separated
2 cups milk
4 Tbs. unsalted butter, melted, plus more for cooking
Fillings: such as jam, peanut butter, chocolate chips or fruit.
In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, 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 stir the whites into the batter in two additions.
Pour 1/4 tsp. butter into each well of the pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Put 1 tsp. of the filling of your choice in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using two wooden skewers, flip the pancakes over and cook until golden brown and crispy, about 3 minutes more.
recipe of Williams-Sonoma