Prep 15 mins
Cook 15 mins
**You will need an Ebelskiver pan for this recipe.** These light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam. Be adventurous, sub out the blueberries and try chocolate chips, diced bananas, raspberries, etc.... My Fav? Banana/Walnut.
- 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
- 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 teaspoons butter in each well of a ebelskiver 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 (I use chopsticks), 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.
- 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.
I've eaten these all my life and we have never put ricotta cheese in them. I love them, but not a fan of ricotta so, made them without and they were still delicious. I have several recipes for them and will add this to them. Thanks for sharing.
I have never made this before or tasted it, but it was delicious. They were all gone within 10 minutes. I made them stuffed with plum preserves, raspberry preserves, and euro-cream (similar to Nutella spread). The euro-cream was the best. I can't wait to make them again.
These were so FUN to make and tasted so GOOD!!! I have a cast iron Ebelskiver pan that I used on my gas stove top oven. I only time I had a problem was learning how to turn them on my first batch. Second batch and the ones after can out fine. Oh, and to make them turn easier don't fill them to the top. Leave a little room for them to raise. Our kids loved them and poor DH could not have any as he is having blood work done in the AM. But we are saving some for him for tomorrow. I can't wait to make them again. Made for ZWT III 2007 - Scandinavia Region