How to Make Danish Ebelskiver Pancakes (puffy pancakes)
- Sift the flour, salt, and baking soda together in a bowl. Add buttermilk, and egg yolks, stir until you have a batter.
- In a separate large (glass or metal)bowl, beat the egg whites until foamy and soft peaks form. Fold egg whites into the prepared batter mixture.
- Place your Ebleskiver pan (or puff pancake pan) over a medium heat. Put 1/8 teaspoon of Crisco int each well in the pan. Pour the batter into each well in the pan until 2/3's full. Cook until browned then flip with toothpicks or chop sticks (even 2 forks will do) Cook 1 - 2 mins each side.
- If you want to add a filling, only fill the well 1/2 full then add fruit. it will sink into the batter.