Betty's Kitchen Fare: Ebelskivers, the Danish pancake

CAMERON

Our family is visiting for the Holidays and our youngest granddaughter, Cameron's, favorite breakfast treat are these Ebelskivers, a Danish pancake cooked in a special pan. Cameron's favorite filling for these pancakes is chocolate chips, but you can add all sorts of things to these delectable morsels! VIEW THE VIDEO!

Ebelskivers

1 cup flour
1½ teaspoons sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled, plus additional butter for pan

In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, lightly whisk the egg yolks, then whisk in the milk and melted butter.
Add the yolk mixture to the flour mixture and stir until well blended. The batter will be somewhat lumpy.
In a clean bowl, using an electric mixer or whisk on high speed, beat the egg whites until stiff, but not dry, peaks form.
Using a silicone spatula, stir about one-third of the egg whites into the batter to lighten in, then fold in the rest just until no white streaks remain. Use the batter right away.
Heat an ebelskiver pan over medium-high heat and brush each hollow with a little melted butter.
Put 1 tablespoon of batter in each hollow and add a filling of your choice. Top with a little more batter and cook for a minute or two.
Using chopsticks, quickly turn the pancakes and cook for a minute or two on the second side.
Transfer to a plate and top with powdered sugar or syrup.