A Childhood Memory or Another Pancake Recipe

We were reminded this week that Brooke's favorite breakfast is ebelskivers, or Danish pancakes. Have you ever had those? I have, but it's been decades. We don't have an ebelskiver pan, but I decided to make a variation of them anyway, cooking the ebelskiver batter in our small cast iron skillets. They weren't true ebelskivers, but they were still very delicious pancakes. Wayne says we can have them again.

Ebelskivers (scaled for 2-3 servings)

• 1 cup buttermilk (or soured milk)
• 2 tablespoons melted butter
• 1 egg, separated
• 1 cup flour
• 1 1/2 teaspoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Combine the buttermilk, butter and egg yolk. Combine the dry ingredients and stir into the buttermilk mixture. Beat the egg white until fluffy, then fold into the batter. Ladle into a greased ebelskiver pan and cook, turning as necessary, or bake as regular pancakes. Serve with powdered sugar, honey, jam, or syrup.