Danish Pancake Balls

Directions

1. 1
   Special equipment: an electric hand mixer, a Danish ebelskiver pan and wooden skewers
2. 2
   Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form.
3. 3
   Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
4. 4
   Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain.
5. 5
   Gently fold in the beaten egg whites.
6. 6
   Transfer the batter to a pitcher for easy pouring into the pan.
7. 7
   Heat the ebelskiver pan over medium heat.
8. 8
   Drizzle each hole with approximately 2 tablespoons of canola oil.
9. 9
   Test the heat of the pan with a teaspoon of the batter; it should bubble immediately.
10. 10
    When the pan is hot enough, fill each hole to the top with the batter.
11. 11
    Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn.
12. 12
    Wait 1 minute, then turn completely over.
13. 13
    Cook 2 to 3 minutes more.
14. 14
    The pancake balls are done once a skewer inserted into the center comes out clean.
15. 15
    Dust with confectioners' sugar and serve topped with strawberry jam.