These are light roundish Danish-style pancakes that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.

INGREDIENTS

for 21 small balls

• • DRY INGREDIENTS
• 1 C Bisquick (sifted)
  . . . or 1 C all-purpose flour
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1/2 tsp baking soda
• 1 tsp CinnaSugar®
• 1 TBL granulated white sugar
• Scallions
  • WET INGREDIENTS
• 2 eggs, separated
• 1 C low-fat buttermilk
• 2 TBL melted butter
• 2 TBL confectioner sugar
• OPTIONAL:  SWEET POTATO if you want savory balls for dip shown below

STEP BY STEP

1. Beat the egg yolks in a bowl; whisk in the buttermilk, sugar, and salt with the egg yolks until thoroughly mixed.
2. Sift the Bisquick (or flour, baking powder, baking soda) and cinnamon together in a separate bowl.
3. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
4. With an electric mixer, beat the egg whites in a bowl until they form stiff peaks.
5. Gently fold the beaten egg whites into the batter.
6. Place the pan over medium-high heat.
7. Put small tabs of butter in the round ebelskiver depressions, and brush melted butter around the depression once melted
8. OPTION 1:  When the butter is very hot pour batter into the bottom of each depression, filling the round shapes not quite halfway.  Put balled fruit, jam, etc in the very center of the batter, then just barely cover with a bit more batter.
   NOTE:  Do only 3 or 4 rounds at a time, or they will get overdone.
8. OPTION 2:  ALTERNATELY:  Fill a bit more than halfway and do not fill with fruit, jam etc.  Once rotated, the dough will flow to the bottom of the depression creating a hollow ebelskiver.
9. Allow the ebelskiver to cook until the bottoms are golden brown, 2-3 minutes. The inside batter will still be runny.
10. Using a shish-kabob wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over.
11. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression.
12. Cook until the other side of each pancake is browned, about 1 more minute.
13. I like to rotate them one more time because there is usually an “uncooked spot” that I like to brown.
14. Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
15. If you made them without any filling, you can inject Creme Patisserie into the center as a filling.

DIP

1. Greek Yogurt
2. Buttermilk to thin
3. Salt & Pepper
4. Parsley
5. Cilantro
6. Lime zest and juice
7. Minced garlic – pasted

Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

1. Coat the entire cast iron top surface with oil.
2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.

See Akashiyaki