- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbsp. granulated sugar
- 4 large eggs, separated
- 2 cups milk (I used whole milk)
- 4 Tbsp. unsalted butter, melted*
- strawberry preserves
- cooking oil spray
- Filled Pancake Pan (Ebelskiver pan) – options here, here
- to serve: maple syrup, whipping cream, sour cream, greek yogurt
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a small bowl, lightly whisk the egg yolks, then whisk in milk and gradually add melted butter while whisking non-stop to avoid curdling. Whisk the yolk mixture into the flour mixture until well combined (the batter will be somewhat lumpy).
- In a separate medium bowl, beat the egg whites with an electric mixer on high speed until medium-stiff peaks form (peaks are just stiff enough to stand up firmly but with a slight curl at the tip), about 2-3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
- Heat the Filled Pancake Pan over medium (or medium-low) heat and coat lightly with a cooking spray.
- Spoon 1 tablespoon of batter into each well, followed by 1 teaspoon of fruit preserves in the center of each pancake and top with additional 1 tablespoon of batter. Cook until the bottoms are golden brown and the edges are somewhat set, about 3-5 minutes. Using 2 wooden skewers (or forks but I found skewers work much easier), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate and repeat with the remaining batter.
- Sprinkle with powdered sugar (optional) and serve immediately with syrup, whipping cream, sour cream, greek yogurt, or just as is.
*you want your butter warm and not super hot as it will curdle when combined with cold ingredients