Sweet or Savory Basic Ebelskiver Batter (Recipe adapted from nordicware.com.)
Ebelskiver Pan Medium Mixing Bowl Small Mixing Bowl Whisk Electric Mixer Silicone Spatula
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
3 large eggs (separated)
1 3/4 cup buttermilk
4 tablespoons butter, melted and cooled
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and lemon zest. In another bowl, lightly whisk the egg yolks with buttermilk and then add mixture to the dry ingredient bowl. Batter will be lumpy at this point; do not over-mix.
Using an electric mixer (or an impressive amount of energy!) whisk the egg whites until stiff but not dry peaks form, for 2 to 3 minutes. Using a silicone spatula, gently fold the egg whites into the batter until incorporated, taking care not to deflate the egg whites by over-stirring.
Preheat a Nordic Ware cast aluminum Ebelskiver pan over medium heat. Using a pastry brush, generously coat each well with butter. Fill each cavity with batter, approximately ¾ full. Using a spoon, drop a teaspoon-sized scoop of filling of your choice into each well, and be sure that the filling sinks into the batter completely so that it is not visible. Cook 2 minutes, then use wooden skewers to rotate each ebelskiver 180 degrees so that the top side inverts to the bottom of the pan and cooks the interior. The result will be a round, filled pancake. Repeat with remaining butter and batter until all ingredients have been used.