Williams & Sonoma Cherry Jam Filled Pancakes (Ebelskivers)

Whisk together :
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
In another bowl, lightly whisk:
3 egg yolks
Add:
1 1/3 cups buttermilk
3/4 cup ricotta cheese
Whisk the egg yolk mixture into the
flour mixture until well combined; the
batter will be lumpy. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat
5 egg whites
on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
4 Tbs. unsalted butter, melted
Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well.
7 Tbs. cherry jam
Place 1/2 heaping tsp. cherry jam in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.
Confectioners' sugar for garnish
Dust the pancakes with confectioners' sugar just before serving. Serve warm. Makes about 30.

Aebleskivers 2

5 C. flour
2 ½ t. salt
3 T. baking powder
10 T. sugar
2 ½ t. cinnamon
4 eggs
4 C. milk

Bob & Shelley’s Aebleskivers

Beat:
3 egg yolks
Add:
2 T. sugar
½ t. salt
2 C. buttermilk
2 C. flour
1 t. soda
1 t. baking powder
Fold in:
3 stiffly beaten egg whites.
Cook in buttered aebleskiver pan.
Serve with:
cinnamon & applesauce.
Aebleskiver is done when it won’t fall off of an inserted toothpick.