These Danish pancakes have a light, airy batter, and a sweet-tart Lingonberry jam filling. Serve them hot with a dusting of confectioners' sugar on top.
Note: Turning the ebelskivers can be tricky. I find that two chopsticks works best.
- 1 cup (about 5 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 eggs, separated
- 1 cup milk
- 3 tablespoons unsalted butter, melted
- 1/2 cup Lingonberry Jam
- confectioners sugar, for serving
In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy—do not overmix.
In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of jam, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.
ebelskiver pan, whisk, electric beater (optional)