Blueberry Ebelskiver


2 large eggs, separated
2 tbsp sugar, divided
1 tbsp vegetable oil
1 cup buttermilk
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup all purpose flour
approx 1 1/2 cups fresh blueberries

In a large bowl, whisk egg yolks and 1 tbsp sugar until sugar is dissolved. Add vegetable oil and buttermilk and mix well. Whisk in salt, baking powder and flour until batter is relatively smooth, with only a few lumps, and no streaks of flour remain.

In a medium bowl, beat egg whites with remaining tbsp of sugar until soft peaks form. Fold into flour mixture.

Once the batter is made, heat ebleskiver pan over medium heat until very hot. Brush each of the wells with a bit of vegetable oil, then fill each indentation almost to the top with batter. Place 3-4 blueberries (depending on size) into the center of the pancakes.

When the batter bubbles slightly around the edges and the bottom is golden, turn over by inserting a fork (or skewer) into the side and flipping quickly. Cook until second side is golden brown. If the ebleskiver are too dark, reduce heat down slightly.

Serve with maple syrup and extra blueberries.

Makes about 20 ebleskiver (serves 5-6)