Danish Pancake Balls

• 3 large eggs, separated
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• Canola oil spray, for greasing pan
• Confectioners' sugar, for dusting
• Strawberry jam, for topping

1. Special equipment: an electric hand mixer, a Danish ebelskiver pan and wooden skewers
2. Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form.
3. Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
4. Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain.
5. Gently fold in the beaten egg whites.
6. Transfer the batter to a pitcher for easy pouring into the pan.
7. Heat the ebelskiver pan over medium heat.
8. Drizzle each hole with approximately 2 tablespoons of canola oil.
9. Test the heat of the pan with a teaspoon of the batter; it should bubble immediately.
10. When the pan is hot enough, fill each hole to the top with the batter.
11. Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn.
12. Wait 1 minute, then turn completely over.
13. Cook 2 to 3 minutes more.
14. The pancake balls are done once a skewer inserted into the center comes out clean.
15. Dust with confectioners' sugar and serve topped with strawberry jam.

eggs, flour, sugar, baking powder, baking soda, salt, buttermilk, canola oil spray, confectioners, strawberry jam

Taken from www.foodnetwork.com/recipes/danish-pancake-balls.html (may not work)