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1
Special equipment: an electric hand mixer, a Danish ebelskiver pan and wooden skewers
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2
Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form.
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3
Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
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4
Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain.
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5
Gently fold in the beaten egg whites.
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6
Transfer the batter to a pitcher for easy pouring into the pan.
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7
Heat the ebelskiver pan over medium heat.
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8
Drizzle each hole with approximately 2 tablespoons of canola oil.
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9
Test the heat of the pan with a teaspoon of the batter; it should bubble immediately.
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10
When the pan is hot enough, fill each hole to the top with the batter.
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11
Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn.
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12
Wait 1 minute, then turn completely over.
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13
Cook 2 to 3 minutes more.
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14
The pancake balls are done once a skewer inserted into the center comes out clean.
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15
Dust with confectioners' sugar and serve topped with strawberry jam.
