Blueberry-Ebelskiver - Æbelskiver (Danish Filled Pancake)

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 lemon, zest of
• 3 egg yolks
• 5 egg whites
• 1 1/3 cups buttermilk
• 3/4 cup ricotta cheese
• 5 tablespoons unsalted butter, melted
• 1 pint blueberries
• confectioners' sugar, for dusting

Directions

1. 1

   In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.

2. 2

   In another bowl, lightly whisk the egg yolks.

3. 3

   Whisk in the buttermilk and ricotta.

4. 4

   Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.

5. 5

   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.

6. 6

   Put 1/2 teaspoons butter in each well of a ebelskiver pan.

7. 7

   Place over medium heat and heat until the butter begins to bubble.

8. 8

   Pour 1 Tbs. batter into each well.

9. 9

   Place 4 blueberries in the center of the batter and top with 1 Tbs batter.

10. 10

    Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.

11. 11

    Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.

12. 12

    Transfer to a plate.

13. 13

    Repeat with the remaining batter and blueberries.

14. 14

    Dust the pancakes with confectioners’ sugar and serve warm.

15. 15

    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.