Classic Ebelskivers

I have been drooling over this ebelskivers pan in the William Sonoma magazine for a long, long time. Or should I say I have been drooling over the picture of these delicious little round pancakes. My mom gave me the pan and the special wooden skewers for Christmas this year! Thanks mom :) Now this recipe that I am sharing today is just a little taste of what you can create with this awesome pan! These pancakes can be filled with just about anything! You will be seeing more little round pancakes in the future for sure. But first lets start with the basics.

Basic Batter Ingredients

1 cup of all purpose flour

1 1/2 tsp. sugar

1/2 tsp. baking powder1/4 tsp. salt

2 large eggs, separated

1 cup whole milk

2 Tbs. unsalted butter, melted

Basic Batter Directions

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl lightly whisk the egg yolks, then whisk in the milk and melted butter. Add the yolk mixture to the flour mixture. Stir by hand until all incorporated. The batter will be lumpy. In a mixer on high speed beat the egg whites until stiff. Using a spatula, fold one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away.

•Makes 21 pancakes

Classic Ebelskivers

Ingredients

Basic Batter recipe

1 Tbs. unsalted butter, melted

Powdered sugar for dusting

Directions

Preheat oven to 200˙ Make your batter. Brush the wells of the ebelskivers pan with some melted butter and place over med heat. When the butter starts to bubble, add about three tablespoons of batter to each well. Cook until the bottoms of the pancakes are lightly browned and crisp, 3 to 5 minutes. Use two wooden skewers to turn all the pancakes over. Let the other side cook for another three minutes. Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make two more batches. Dust the warm pancakes with powdered sugar and serve right away.

Enjoy!