Ebleskiver

Ingredients:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teasponn baking powder
1 1/2 tablespoon granulated sugar
1/2 teaspoon salt
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 (2 cups) blueberries, or fruits of your choice
Confectioners' sugar for dusting

Directions:
1. In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
2. In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
3. 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.
4. Put 1/2 teaspoon melted butter in each well of a ebleskiver pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well, place 4 blueberries (adjust accordingly to your choice of fruits) in the center of the batter and top with 1 tablespoon batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
5. Dust the pancakes with confectioners' sugar and serve warm. Makes about 30.

Source: Williams-Sonoma Kitchen

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