Ebelskivers (Danish Pancakes) With Lingonberry Jam

"[Photograph: Carrie Vasios] These Danish pancakes have a light, airy batter, and a sweet-tart Lingonberry jam filling. Serve them hot with a dusting of confectioners' sugar on top. Note: Turning the ebelskivers can be tricky. I find that two chopsticks works best. About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: ebelskiver pan, whisk, electric beater (optional) Ingredients * 1 cup (about 5 ounces) all purpose flour * 1/2 teaspoon baking powder * 1/4 teaspoon salt * 1 1/2 teaspoons sugar * 2 eggs, separated * 1 cup milk * 3 tablespoons unsalted butter, melted * 1/2 cup Lingonberry Jam * confectioners sugar, for serving Directions * 1. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy—do not overmix. * 2. In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter. * 3. Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of jam, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top...."