Ebelskiver

Ever since tasting Ebelskiver or Danish pancakes at Broder's in Portland, Mr. P and I could barely contain our enthusiasm for making some of our own. Luckily, Santa brought us a fabulous Ebelskiver pan for Christmas (thanks to the handy elf-work of my lovely MIL) and we finally got to try making our own. We hunted down a recipe that sounded good and were not disappointed. You can fill these little beauties with just about anything. We used homemade raspberry jam, but I imagine sweets like bananas, nutella, caramelized apples or savories like breakfast meats, cheese, green onions and more would all be fabulous fillings also. They are also fabulous plain with topping. Serve with syrup, lingonberries, powdered sugar, whipped cream or the Mr.'s favorite - lemon curd. Wondering what to do with that leftover buttermilk? This is one fabulous application. Makes enough for two hungry people with a bit leftover.

Basic Ebelskiver Batter

adapted from SugarMama Baking Co.

1 eggs, separated

1 cups buttermilk

1 cups flour

1 tsp baking powder

1/4 tsp. salt

1/4 tsp. baking soda

1 tbs. sugar

2 tbs. Melted butter

Separate eggs; beat egg whites until stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in egg whites.

Heat pan on low to medium heat. Put 1/2 tsp. butter, oil or shortening in each cup. Pour in batter near top but not filling cup. If desired, put 1/2 tsp. of jam, a piece of pineapple, blueberries, raisins, etc., in batter. (If fruit is added, reduce the amount of batter initially placed in cup. Add fruit and cover with a small amount of batter.) When bubbly, turn ball with a fork or skewer. Continue cooking until toothpick comes out clean. Serve warm as desired.