Ebelskivers, or Danish Filled Pancakes

I first heard of these cute little round pancakes when Williams-Sonoma started advertising their ebelskiver pans a couple of years ago. I immediately wanted one (of course I did - all I ever want is new kitchen stuff). Whenever I get some extra money, I generally head to Williams-Sonoma first to see if there is something I want. Usually there is. And one of these such times, I very unpractically, decided to buy one. And then I didn't use it until very recently. But oh goodness, these were worth the wait. They are beautiful, delicious, and can be made in tons of different ways. You can pretty much put whatever you want in the middle - let your imagination run wild. Peanut butter, jams, nutella, chocolate chips, pumpkin, and any number of fruits. Here there are just some fresh blueberries in the middle. Unfortunately, you do need a special pan to make them that looks like this.

It is so worth it to own the pan though. You can look at them here. These are easy and fun, and would be great for any number of occasions: brunch, sleepovers, etc. If you can, please make these sometime soon! This, and other ebelskiver recipes can be found at williams-sonoma.com.

Blueberry-Filled Ebelskivers
from williams-sonoma.com

1 3/4 cups flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
3 eggs, separated
1 3/4 cups buttermilk
4 tablespoons unsalted butter, melted
1 pint fresh blueberries
Powdered sugar, for dusting
Maple syrup, for serving

In a bowl, whisk together the flour, baking soda, baking powder, sugar and salt. In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2-3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/2 teaspoon butter into each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well and cook until the bottoms are golden brown and crispy, 3-5 minutes. Put 5-6 blueberries in the center of each pancake (I only did 3-4) and top with 1 tablespoon batter. Using 2 wooden skewers (I used forks, which takes some practice) flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries. Makes about 40.