These little ball-like (about the size of a small baseball) pancakes are truly delicious. It takes a few tries to learn how to flip them...but hey...if I can do it so can you.
Here is the traditional recipe:
2 cups flour
1/2 tsp. salt
1 tsp. sugar
2 cups buttermilk
2 eggs, separated
1 tsp. baking soda.
Mix flour, salt and sugar. Beat together buttermilk and egg yolks, and add the flour mixture. Add baking soda and fold in stiffly beaten egg whites. Heat pan and put melted butter in each hole in pan. Pour batter into holes, but do not quite fill them. Place over low heat and turn quickly when half done. Serve very hot sprinkled with powdered sugar: jelly, applesauce, or syrup.
Now if you are really adventurous...this recipe is a tad more complicated but also a tad more delicious:
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 tablespoons granulated sugar
Zest of 1/2 lemon
3 egg yolks plus 5 egg whites
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 tablespoons unsalted butter, melted
1 pint blueberries
Confectioner's (powdered) sugar for dusting
In a batter pitcher or bowl, whisk together the flour, egg yolks, baking soda, baking powder, granulated sugar, salt and lemon zest.
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.
Put 1/2 tsp. butter in each well of the Ebelskiver pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well, place 4 blueberries in the center of the batter and top with 1 tablespoon of batter. Cook until bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers (tines of a large fork), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with remaining batter and blueberries.
Dust the pancakes with confectioner's sugar and serve warm. Makes about 30.