Strawberry Shortcake Ebelskivers

We've actually been getting a lot of use out of the ebelskiver pan we received for Christmas.  They may be a little bit more work to make than regular pancakes but the work is definitely worth it. They are so light and fluffy. This recipe doesn't actually stuff the ebelskivers. It would be a good recipe to try if you have never made ebelskivers before, since they are a little easier to flip with out any stuffing.

Strawberry Shortcake Ebelskivers

• 1 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs separated
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted and slightly cooled
• Strawberries
• Sugar
• Whipped Cream

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter and vanilla extract. Add the yolk mixture to the flour mixture and, using a wooden spoon,stir until well blended. The batter will be lumpy.
In a clean bowl, using and electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away

Brush the wells of the Ebelskiver pan with melted butter and place over medium heat. When butter starts to bubble, add about 2 tablespoons batter into each well. Cook until the bottoms of the pancakes are lightly browned and crisp 3-5 minutes. Use 2 wooden skewers or chopsticks to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.Transfer the finished pancakes to an oven safe dish and keep warm in an oven preheated to 200F. Sprinkle the warm pancakes with powdered sugar. 

Chop strawberries and mix with a little bit of sugar. Top ebelskivers with strawberries and whipped cream.Yield: about 21 pancakes.