These are so light, fluffy and easy to make. You will need to have a special ebelskiver pan to full these off though! You can find them easily on line.
We used kefir in place of buttermilk which added a little tang to the batter.
- 1 cup all purpose flour
- 2 teaspoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, separated
- 3/4 cup kefir
- 1/4 cup whole milk
- 2 teaspoon melted butter
- 1 teaspoon vanilla extract
- softened butter for pan
- jam of your choice for filling (chocolate works too)
- powdered sugar, for dusting
- In a large bowl, whisk together flour, sugar, baking powder & salt.
- Separate eggs, set whites aside.
- Whisk in egg yolks, kefir, milk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed - don't sweat the lumps.
- In a separate bowl, beat egg whites until they form stiff peaks.
- Fold whites into batter.
- Brush the pan with softened butter using a pastry brush
- Heat pan up over medium heat.
- Pour batter into each well, filling about half way. I use a small ladle.
- Fill with about half a teaspoon of jam or a pinch of chocolate chips.
- Top with additional batter - I fill ⅛" from the top.
- Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes. I used 2 wooden skewers to maneuver and flip each one. I usually let them cook until the tops have a ton of tiny bubbles and then carefully flip them. You'll find your groove.
- Repeat with remaining batter.
- With a small pastry bag, pipe in the jam while still warm and dust with powdered sugar, or roll them in melted salted butter and drizzle with some maple sizzurp.