Ebelskivers (Danish Pancakes) With Lingonberry Jam Recipe

• 1 cup (about 5 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons sugar
• 2 eggs, separated
• 1 cup milk
• 3 tablespoons unsalted butter, melted
• 1/2 cup Lingonberry Jam
• confectioners sugar, for serving

1. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy-do not overmix.
2. In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
3. Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of jam, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.

flour, baking powder, salt, sugar, eggs, milk, unsalted butter, lingonberry, confectioners sugar

Taken from www.seriouseats.com/recipes/2012/12/ebelskivers-danish-pancakes-lingonberry-jam-recipe.html (may not work)