Aebleskiver

Aebleskiver - is a Danish dessert, like doughnot holes, but sweeter and much better. Traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam, or powdered sugar.

• Ready In: 30 mins
• Serves: 30
• Yields: 40 aebleskivers

Ingredients

• 2  egg whites
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  tablespoon white sugar
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  egg yolks
• 4  tablespoons butter, melted
• 2  cups buttermilk
• 1  cup  vegetable oil (for frying)

Directions

1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3. Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.