Cinnamon Ebleskivers (adapted from the Ebleskivers Cookbook)
makes about 21
Master Batter Recipe for Ebleskivers:
1 cup all-purpose flour
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1 cup whole milk
2 Tb melted unsalted butter, slightly cooled
For Cinnamon Ebleskivers, add:
1/2 tsp vanilla extract
1/2 tsp sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
butter and brown sugar for cooking
Whisk the dry ingredients together in a large bowl. Whisk egg yolks, milk, butter, and vanilla together in a separate bowl, then stir into the dry ingredients. The batter will be a bit thin and a little lumpy.
Beat egg white till stiff peaks form. Very gently fold egg whites into the batter, 1/3 at a time, until most of the white streaks are gone. Be careful not to deflate the whites too much! You want a very fluffy batter.
Place your ebleskiver pan on a large burner on your stovetop. Heat on medium heat. Coat each space generously with butter, either by brushing melted butter in them, or rubbing a stick of butter in each. (I like the latter method) You want a little pool of butter in the bottom. Sprinkle about 1/2 tsp of brown sugar in the bottom of each. Let sit for a minute or so, till the sugar is melted. Fill each space nearly full with batter and sprinkle a bit more brown sugar over the batter.
Cook until the bottoms are browned and crisp, and you see bubbles rising and popping from the center. Flip over with 2 wooden skewers or chopsticks. Cook until browned on the other side, a few minutes longer. Transfer finished ebleskivers to a plate and let cool for a few minutes before serving. Repeat with the rest of the batter. You can drizzle them with glaze or syrup, dust with powdered sugar, or eat plain!