1. In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside. 2. In another bowl, lightly whisk the egg yolks. 3. Whisk in the buttermilk and ricotta. 4. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside. 5. In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions. 6. Put 1/2 teaspoons butter in each well of a ebelskiver pan. 7. Place over medium heat and heat until the butter begins to bubble. 8. Pour 1 Tbs. batter into each well. 9. Place 4 blueberries in the center of the batter and top with 1 Tbs batter. 10. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. 11. Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. 12. Transfer to a plate. 13. Repeat with the remaining batter and blueberries. 14. Dust the pancakes with confectioners’ sugar and serve warm. 15. For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
