Aebleskivers

Ingredients:

Directions:

The above recipe is in mom’s handwriting. To clarify: It is 1 tsp of both baking soda and baking powder.
She did add 1 TBLS of vinegar to every cup of regular milk if she did not have buttermilk.
Several other recipes call for 4 Tbsp of melted butter and 1 Tbsp of sugar. We have never added these, but feel free to give it a try!
You will also need either butter or vegetable oil or both to fry them in. Our family uses more oil than any recipe will tell you. (mom’s theory was you could never have enough butter and sugar!!)
You will need to get the special pan to cook them in. We highly recommend getting one with a lip around the edge (as seen in the photo) to keep the grease from spilling.

Beat egg whites in a clean glass or metal bowl with an electric mixer on high speed until stiff peaks form. Set aside.
Beat egg yolks, buttermilk, flour, melted butter, sugar, baking powder, baking soda, and salt together in a large bowl until well combined. Gently fold in egg whites.
Heat an aebleskiver pan over medium heat. Add about 1 tablespoon vegetable oil to the bottom of each cup.
Pour about 2 tablespoons batter into each prepared cup. When bubbles appear around edges, quickly flip (Danish cooks use a long knitting needle, but a fork will work, or a chopstick). Continue turning the ball to keep it from burning until cooked through.

Important Notes:

Monitor the heat carefully! It’s easy for these Danish pancakes to cook too fast on the outside and not be done on the inside. Start with the heat at medium low and then adjust downward if they are cooking too quickly. You can check the doneness of the interior of the æbleskiver by inserting a skewer into the center (it should come out clean with no batter attached).
Begin to turn them once the first side is just set. This helps them become more round and prevents the bottom side from browning too quickly.
Turn the æbleskiver frequently. You will end up with a more evenly done, golden brown round final product if you continue to turn them as they cook.
When you attempt to turn the aebleskiver, it should slide very easily. If it doesn’t slide easily it’s either not yet cooked enough, the pan isn’t seasoned enough (if you’re using cast iron),or there isn’t enough grease in it. Additionally, there’s often something about the first round that never goes quite as well as all the subsequent rounds. Once you have that initial “film” built up from the first round, it all goes smoothly from there.

Serve warm with Maple Syrup, Jams, powdered sugar or good old pancake syrup!