Ebilskivers

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 T. sugar
4 eggs, separated
2 cups milk
4 T. melted butter

Fillings of your choice:
jam, peanut butter, Nutella, fruit, chocolate chips, apple pie filling. *Our favorite is strawberry jam with a little cream cheese.

Syrup, whipped cream, or powdered sugar for serving

Directions:
In a bowl, whisk together flour, baking powder, salt, and sugar. In a small bowl, lightly whisk egg yolks, then whisk in the milk and the 4 T. melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with a whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 butter in egg well of the Ebilskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 T. batter into each well. Put 1 tsp. filling of your choice in the center of each pancake and top with 1 T. of batter. Cook until the bottoms are golden brown and crispy 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden. Transfer to a plate. Serve immediately. Makes about 40.

Williams-Sonoma Kitchen