Blueberry-Filled Ebelskivers
Blueberry-Filled Ebelskivers
These filled pancakes are light, airy and delicious. They are always a huge hit at my house!
Servings: 40 Ebelskivers
Equipment
- Ebelskiver Pan
- Electric Mixer
Ingredients
- 1¾ cups all-purpose flour
- ¾ tsp baking soda
- 1 tsp baking powder
- 1½ tbsp granulated sugar
- ½ tsp salt
- 3 large eggs separated
- 1¾ cups buttermilk
- 4 tbsp unsalted butter melted
- 1 pint fresh blueberries
- Confectioners sugar for dusting
- Maple or Blueberry Syrup
Instructions
- In a bowl, whisk together flour, baking soda, baking powder, granulated sugar and salt.
- In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In another clean bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, (2-3 minutes).Using a rubber spatula, gently fold the whites into the batter in two additions.
- Put ½ teaspoon butter in each well of an Ebelskiver pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well and cook until the bottoms are golden brown and crispy, 3-5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter. Using 2 wooden skewers, flip the pancakes over and cook until golden 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 with syrup.