These filled pancakes are light, airy and delicious. They are always a huge hit at my house!
Course: Breakfast, Brunch
Cuisine: Scandinavian
Keyword: Blueberry, Breakfast, Brunch, Ebelskivers, Filled Pancakes, Special occasion
Servings: 40Ebelskivers
Equipment
Ebelskiver Pan
Electric Mixer
Ingredients
1¾cupsall-purpose flour
¾tspbaking soda
1tspbaking powder
1½tbspgranulated sugar
½tspsalt
3largeeggsseparated
1¾cupsbuttermilk
4tbspunsalted buttermelted
1pintfresh blueberries
Confectioners sugarfor 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.