Ebelskivers - Norwegian Pancakes
Surprisingly, these little briquets still tasted delicious, a testament to the rich batter!
If you use a jam filling, use a good one. I chose Bonne Maman cherry preserves. I also added extra lemon zest to my batter.
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 Tbs. granulated sugar
- 1/2 tsp. salt
- Zest of one lemon
- 3 egg yolks plus 5 egg whites
- 1 1/3 cups buttermilk
- 3/4 cup ricotta cheese ( used part skim)
- 5 Tbs. unsalted butter, melted
- 7 Tbs. jam, as needed
- Confectioners sugar for dusting
Whisk together the flour, baking soda, baking powder, granulated sugar, salt, and lemon zest. Set aside.
In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, place 1/2 teaspoon jam in the center of the batter, and top with another 1 Tbs. of batter. Do NOT use more batter.
Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and jam. Dust the pancakes with confectioners sugar and serve warm. Makes about 30.