Try-it Tuesdays Ebelskivers

These light, fluffy pancakes are delicious! Tastes great with lingonberry or raspberry jam. You can even fill them with berries of any kind or my kids favorite nutella! You can buy an ebelskiver pan at Williams sonoma
3 eggs, separated
2 C buttermilk (if you don't have buttermilk on hand you can make some by mixing 2 Tbs lemon juice with enough milk to make 2 cups and letting it sit for 5 minutes )
2 C flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 Tbs sugar
Zest of 1/2 lemon or 1/2 tsp almond extract
2 Tbs oil
Confectioners’ sugar for dusting

In a bowl, whisk together flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.

In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and oil. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.

In another bowl, whisk the egg whites until stiff but not dry peaks form. Gently fold the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 2 Tbs. batter into each well, Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate.
Dust the pancakes with confectioner’s sugar and serve warm. Makes about 30.