I was this recipe in a Williams-Sonoma catalogue and was intrigued enough to ask for an Ebelskiver pan for Christmas (thanks, Mike!). This recipe is through the roof. The lemon zest really adds to it. You will not regret spending the time to make this!
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon baking powder
1 ½ tablespoon white sugar
½ teaspoon salt
Zest of ½ lemon
3 egg yolks
1 1/3 cup buttermilk
¾ cup ricotta cheese
5 egg whites, beaten to stiff peaks
2 ½ tablespoons unsalted butter, melted
7 tablespoons cherry jam
Confectioners’ sugar for garnish
In bowl, whisk together flour, baking soda, baking powder, sugar, salt & zest. In another bowl, lightly whisk egg yolks. Whisk in buttermilk and ricotta. Whisk yolk mixture into flour mixture until well-combined; the batter will be lumpy. Gently stir in egg whites in two additions.
Put ¼ teaspoon butter in each well of Ebelskiver pan. Heat over medium heat until butter begins to bubble. Pour 1 tablespoon batter into each well. Place heaping ½ teaspoon jam in center of batter; top with 1 tablespoon batter. Cook 3-5 minutes. Using 2 skewers, flip pancakes over; cook 3 minutes more. Transfer to plate. Repeat with remaining batter. Dust with confectioners’ sugar. Makes about 30.
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