Ebelskivers

 We used to make these in Minnesota -this recipe is from Serious Eats. You can make them ahead. We filled ours with chocolate chops and blueberries.

• 1 cup (about 5 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons sugar
• 2 eggs, separated
• 1 cup milk
• 3 tablespoons unsalted butter, melted
• 1/2 cup Lingonberry Jam (or blue berry jam or chocolate chips or fresh raspberries)
• confectioners sugar, for serving
• 1.

  In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy—do not overmix.

• 2.

  In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.

• 3.

  Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of jam, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip (easiest with chopsticks or wooden skewers) and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.