Aebleskivers

Puff Pancakes

4 Eggs, separated
1 3/4c Buttermilk
1/4 c Sugar
2 c All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/4 c Butter, melted
Oil or cooking spray for the pan
Filling of choice such as fruit preserves, fresh fruit or baked apples
Powdered Sugar for garnish
Freshly Whipped Cream (optional)

In a large bowl, beat egg yolks with buttermilk and sugar. In a separate bowl, sift flour, baking soda, baking powder and salt. Add the dry ingredients to the egg mixture. Stir in melted butter.

In a separate bowl, beat egg whites until very stiff but not dry and fold into batter. You can use a whisk to do the folding without over mixing.

Heat aebleskiver pan over medium-low heat (the same heat level you would make regular pancakes). Spoon a dab of butter into each pancake well if you have not used cooking spray. Experiment with this as some aebelskiver pans are non-stick and you will not need to use any oil. Fill cups 3/4 full with batter and allow to cook undisturbed for about 30 seconds.

Take two wooden skewers and peek at the underside of one pancake to see the level of brownness. When each is a golden brown, turn a quarter turn by using both skewers with both hands (do not us like chopsticks). Continue turning until you have a complete ball, usually 2-3 turns. Check for doneness by poking with skewer until it comes out dry. When done, remove from heat and place in a warmed oven until the batch is cooked and ready to serve.

For each subsequent batch, start with the middle well and work clockwise around the pan. That way, you can flip in the same order that you filled the pan and not have any one aebelskiver overcook.

To serve, place on plate and drizzle with jam and sprinkle with powdered sugar. You can also crack them open and fill with jam and sugar.

You can have a variety of jams set out on the table to experiment and see which you like best. We tried some Lingonberry Jam from Ikea with our last batch and it was a match made in Sweden!