Ebelskiver Pancakes

A couple of years ago we bought the pan to make these at Williams Sonoma. They are a fun change of pace for breakfast every now and then. You can fill them with jam, cheese, chocolate, fruit-one time we had great cinnamon ones. This time I filled them with blueberries.

1 1/4 Ebelskiver pancake mix (Williams Sonoma sells it)

2 eggs, seperated

1 cup milk

2 Tbsp unsalted butter, plus more for cooking

filling

syrup or whipped cream for serving

*I halved this for just the two of us and we had a few leftovers. This makes between 20-24, depending on how much you fill them.

Put pancake mix in a bowl. In another bow, lightly whisk the egg yolks, milk, and butter. Whisk yolk mixture into pancake mix until well combined. Using an electric mixer fitted with a whisk attachment, beat the eggs on high speed until stiff but not dry peaks form, 1-2 minutes. Gently fold the whites into the batter mixture in 2 additions. Put 1/4 tsp butter in each well of a filled-pancake pan. Set over medium heat and heat until butter begins to bubble. Pour 1 Tbsp batter into each well. Top with 1 tsp filling and then 1 Tbsp batter. Cook until bottoms are golden brown, 3-4 minutes. Using two wooden skewers, turn the pancakes over, cook until golden brown, abut 3 more minutes. Transfer to plate and serve immediately with syrup or whipped cream.