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1
Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
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2
Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl.
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3
Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
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4
With an electric mixer, beat the egg whites in a bowl until they form stiff peaks.
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5
Gently fold the beaten egg whites into the batter.
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6
Brush melted butter into the round depressions of a cast-iron ebelskiver pan.
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7
Place the pan over medium-high heat.
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8
When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full.
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9
Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes.
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10
The inside batter will still be runny.
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11
Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan.
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12
Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over.
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13
Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression.
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14
Cook until the other side of each pancake is browned, about 1 more minute.
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15
Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
