Ingredients
Scale
- 280 g or 2 1/3 c unbleached all-purpose flour
- 2/3 tsp salt
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 560 g or 2 1/3 c buttermilk
- 4 large eggs, separated
- 127 g or 4 oz unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, salt, baking powder, baking soda and granulated sugar.
- In a small bowl, whisk together the buttermilk and egg yolks. Whisk the buttermilk mixture into the dry ingredients until well combined; the batter will be lumpy.
- In the bowl of a stand 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 silicone or rubber spatula, fold the egg whites into the batter.
- Add ½ tsp melted butter to each well of an ebelskiver pan. Heat the pan over medium heat until the butter begins to foam. Add 1 tbsp of batter and 1 tsp of filling, then top with another 1 tbsp of batter. Cook until the bottoms are crispy and golden (2–3 minutes). Using a skewer, flip the pancake rounds over and cook on the other side until golden and crispy (another 2–3 minutes). Serve immediately.
- Repeat with the remaining batter and filling.
Notes
Ebelskiver pans and skewers are readily available on Amazon.