Danish Aebleskivers

One of my favorite memories growing up is eating Aebleskivers at my aunt and uncle's house on Sunday afternoons. We may have only eaten them there a couple times, but those memories are so fresh, we may as well have gone every week. Mary Ann and Bill had 8 kids and we loved spending time in their home. Uncle Bill served a mission for the Church of Jesus Christ of Latter-day Saints in Denmark and this is one tradition he brought home with him. I'm so glad he shared it with us. My family bought an Aebleskiver pan and I have now aquired one for my own family. We don't make these nearly enough, but I love the memories they invoke when we do!

2 eggs, separated

1 Tbsp. sugar

¼ tsp. salt

1 c. flour

½ tsp. baking powder

½ tsp. baking soda

1 c. buttermilk

4 Tbsp. butter

Powdered sugar

Beat egg yolks until light and fluffy, then add the sugar and salt. Sift the flour with baking powder and baking soda. Add to egg mixture, alternating small amounts with addition of buttermilk as you continue mixing. Beat egg whites until stiff. Gently fold them into the batter.

Heat the Aebleskiver pan. Place approximately ½ tsp. butter in each cup and heat until foamy. Drop batter into cups, filling each about 2/3 full. Cook over medium heat until browned and crisp on bottom. Turn each cake with a fork or knitting needle (or chopstick) to cook the other side. Cook until a toothpick or cake tester inserted to center comes out clean. Serve warm with powdered sugar, butter, jam, honey, syrup, etc.