I found this recipe in a cookbook that my aunt gave me for Christmas.
Makes about 21 ebelskivers.
1 cup pecans, toasted and chopped
1 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
about 1 tablespoon unsalted butter, melted
1 batch Salted Caramel
In a large bowl, whisk together the pecans, flour, sugar, baking powder, and salt.
In a small bowl, whisk together the egg yolks, milk, 2 tablespoons melted butter, and vanilla.
Mix the yolk mixture into the flour mixture, stirring until well blended. (The batter will be lumpy.)
Using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form.
Using a rubber spatula, fold about one-third of the egg whites into the batter, then fold the rest in until no white streaks remain.
Brush the wells of an ebelskiver pan with some melted butter and place over medium heat.
When the butter starts to bubble, add about 2 tablespoons of the batter to each well.
Cook for 2-4 minutes, or until the batter is bubbly and the bottoms of the pancakes are lightly brown and crisp.
Flip them over with ebelskiver turning tools, wooden skewers, or small knitting needles.
Cook until lightly browned on the other side, another 2-3 minutes.
Transfer the finished ebelskivers to a plate or platter and repeat to make 2 more batches.
Drizzle warm pancakes with salted caramel.
Serve right away.