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1
Spray your aebleskiver pan with a healthy dose of cooking spray and heat it up over medium heat.
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2
Mix together all the dry ingredients. (I did this the night before, to make it a bit easier on myself.)
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3
Separate the eggs and whisk the whites until they peak. In a separate bowl, mix the yolks with the remaining liquid ingredients. Now carefully stir in the whites with the rest of the liquid ingredients.
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4
Make a well in the center of the dry ingredients and fold in the liquids. Stir until a batter forms.
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5
Fill each cup in the aebleskiver pan with about 2 tablespoons of batter. Cook for 1-2 minutes until a crust begins to form. Using a chopstick (or a knitting needle, for all you crafty crafters!) give them 1/3 of a turn. Wait until the crust forms again, then turn the rest of the way. Cook for another 1 minute, and voila - you've got yourself a pancake ball!
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6
I made my own ricotta, because it's so simple and it's way better than store bought. I've tried a few different recipes, but this one is my favorite: http://www.food52.com/recipes/11403_creamy_homemade_ricotta
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7
Simply add milk, heavy cream, buttermilk and a dash of salt to a pot. Bring it to a boil over medium heat. Once the curds start to separate from the whey, give it a stir and turn the heat down to a simmer for about 2 minutes. Remove from heat and let sit for at least a half hour. Drain using a fine mesh strainer or cheese cloth. Don't be intimidated by the homemade ricotta. It's really VERY, VERY simple.
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8
Once your ricotta has cooled (or has been purchased from the store), whisk in a 1/4 cup of sugar. Add to a pastry bag and fill your aebleskiver. You can feel them puff up when they're full.
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9
I served the extra ricotta filling on the side as dip. But if you still have leftovers, it's really delicious over berries.
