INGREDIENTS:

1 1/2 cup AP flour

1 tsp baking powder

1/4 cup sugar

2 eggs, separated

1 1/4 cup of milk

1 tsp vanilla extract

4 Tbsp butter, melted + more for brushing pan

Wild raspberry preserves

Confectioners’ sugar

2 lemons

SPECIAL EQUIPMENT:

Ebelskiver pan

Whisk or hand mixer

Rubber spatula 1

teaspoon

1 mini spoon

2 wooden skewers

Microplane

Mini sifter

Pastry brush

In a medium bowl, mix flour, baking powder, sugar and salt. In another bowl, whisk egg yolks, milk, vanilla extract and butter. Add egg mixture to dry ingredients and mix until combined. Using a hand mixer with dry beaters, mix egg whites on medium high speed until soft peaks form. Using a rubber spatula fold egg whites into batter being careful not to over mix. The batter should be airy and fluffy. Place Ebelskiver pan on stove top and turn flame to low. Using pastry brush, brush butter onto each well and pour about half teaspoon of the mix into each well. Using the mini spoon, spoon raspberry preserves in the center — cover with more batter just below the rim. Turn flame to medium low until the pancakes begin to form bubbles (just like regular pancakes). Using the wooden skewers, flip each ball so that they can continue cooking on the other side. The Ebelskiver should have a nice golden color. Dust them with powder sugar and grated lemon zest. Serve immediately. Enjoy!