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1
In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
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2
In another bowl, lightly whisk the egg yolks.
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3
Whisk in the buttermilk and ricotta.
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4
Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
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5
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.
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6
Put 1/2 teaspoons butter in each well of a ebelskiver pan.
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7
Place over medium heat and heat until the butter begins to bubble.
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8
Pour 1 Tbs. batter into each well.
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9
Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
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10
Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
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11
Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
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12
Transfer to a plate.
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13
Repeat with the remaining batter and blueberries.
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14
Dust the pancakes with confectioners' sugar and serve warm.
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15
For a savory variation fill belskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.
