To make these, you will need an Aebelskiver pan. You can find these at most cooking supply stores. We got an antique one as a wedding present.
Ingredients:
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1⁄2 Tbs. granulated sugar
1⁄2 tsp. salt
Zest of 1⁄2 lemon
3 egg yolks plus 5 egg whites
1 1⁄3 cups buttermilk
3⁄4 cup ricotta cheese
5 Tbs. unsalted butter, melted
1 pint blueberries
Confectioners’ sugar for dusting
Directions:
In a batter pitcher or bowl, whisk together the 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 ricotta. 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. Using a rubber spatula, gently stir 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 1 Tbs. batter into each well, place 4 blueberries in the center of the batter and top with 1 Tbs. batter. 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. Repeat with the remaining batter and blueberries.
Serve warm, dusted with powdered sugar, topped with syrup or jam.
Makes about 30.
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