Ebelskivers

Karen Sokol, from the kitchen of Bernice Berntsen Pierson.

Scandinavian filled pancake my mother used to make for a special breakfast. She made them with applesauce and jam. The ebelskiver pan is the trick to making these.

1 c. buttermilk

1½ c. flour

2 eggs

1/4 tsp. salt

1½ tsp. baking powder

1/2 tsp. soda

Desired filling: applesauce, jam, chocolate or chocolate chips, fruit pie filling, cheese; cooked bacon, ham, or sausage

Beat egg yokes separately. Then add sugar, salt and milk. Mix well. Add flour, soda, baking powder, and then milk to the above. Beat egg whites until stiff; fold gently into mixture.

Heat an ebelskiver pan on the stove, putting a small amount of oil (about the size of a dime) in each cup. When hot, pour a small amount of batter in each hole, fill approximately half way. Place filling in each hole. Place a dab more batter on top. Cook until bubbly and the edges start to become solid, turn them over carefully with a toothpick. Cook opposite side about 1 or 2 more minutes until golden brown. Serve with butter or powdered sugar.