Batter:

1 Cup of All Purpose Flour

1 ½ Teaspoon of Sugar

½ Teaspoon of Baking Powder

¼ Teaspoon of Salt

2 Large Eggs separated

1 Cup of Whole Milk

2 Tablespoons of slightly cooled Melted Butter

3 Extra Tablespoons of Melted Butter for brushing the Ebelskiver Pan

In a large bowl whisk together the flour, sugar, baking powder and salt

In a small bowl lightly whisk the egg yolks, milk and cooled melted butter

Add the yolk mixture to the flour mixture and stir until well blended. The batter will be a little lumpy

In a mixing bowl, whip the egg whites until stiff (but not dry) peaks

Using a rubber spatula gently fold in the egg whites into the batter until no white streaks remain

Use the batter right away

Syrup:

½ cup of chopped walnuts

¾ Cup of Philadelphia Cream Cheesecake Filling or Marscapone Cheese

½ Cup of good quality Wild Cherry Preserves

1 Cup of Maple Syrup warmed with a 1/4 Cup of your favorite Bourbon and 2 Tablespoons of Butter and a pinch of salt

Preheat oven to 200'

In a dry saute pan on low heat, add the chopped walnuts and roast lightly for a short time – careful not to burn – Set aside for garnish

Brush the wells of the Ebelskiver Pan with melted butter and place over medium heat

Fill each of the rounds ½ full with the batter, working quickly add a small amount of the cherry preserves, fill with more batter

Cook until each pancake is lightly browned and crisp 2-4 minutes. Turn the pancakes over with wooden skewers or chop sticks and cook about 3 minutes longer

Transfer the finished pancakes to a platter or sheet pan and keep warm in the oven until ready to serve

Plate 5 pancakes per person

Add a dollop of Cheesecake/Marscapone

Drizzle with the syrup and dust with powder sugar and roasted walnuts

Add 2 slices of bacon and enjoy!

– Serves 4

– Williams Sonoma features a nice heavy great Ebelskiver Pan