1/ 4 cup mascarpone cheese
1/ 4 cup lemon curd
1 3/ 4 cup all-purpose flour
3/ 4 teaspoon baking soda
1 teaspoon baking powder
1 1/ 2 tablespoons sugar
1/ 2 teaspoon salt
1 tablespoon finely grated lemon zest
3 large eggs, room temperature
1 3/ 4 cup buttermilk
1/ 2 teaspoon vanilla extract
4 tablespoons butter, melted and cooled

In a small bowl, blend mascarpone and lemon curd together. Set aside.

In a medium bowl, whisk together all dry ingredients plus lemon zest. In a second small bowl, lightly whisk the egg yolks with buttermilk and vanilla, then add mixture to the dry ingredient bowl. Batter will be lumpy at this point; do not over-mix.

Using an electric mixer with whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a silicone spatula, gently fold the egg whites into the batter until incorporated, taking care not to deflate the egg whites by over-stirring.

Preheat a Nordic Ware cast aluminum Ebelskiver pan over medium heat. Using a pastry brush, generously coat each well with butter. Fill each cavity with batter, approximately ¾ full. Using a spoon, drop a teaspoon-sized scoop of lemon curd mixture into each well, and be sure that the filling sinks into the batter completely so that it is not visible. Cook 2 minutes, then use wooden skewers to rotate each ebelskiver 180 degrees so that the top side inverts to the bottom of the pan and cooks the interior. The result will be a round, filled pancake. Repeat with remaining butter and batter until all ingredients have been used up.

Makes 3 dozen Ebelskivers.