Blueberry Ebelskiver - Æbelskiver (Danish Filled Pancake)

Recipe by Brenda.
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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