1/3 cup sugar
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Dash nutmeg, cloves, cinnamon, optional
3 eggs, divided
2 cups buttermilk
2 teaspoons vanilla
2 tablespoons butter
Whisk together flour, sugar, baking powder, baking soda, salt and optional spices.
Separate egg yolks from whites; beat egg whites in a clean oil free glass or metal bowl. Set aside.
Beat egg yolks, buttermilk and vanilla; add to flour and beat until smooth. Fold egg whites into batter.
Heat Aebleskiver pan over medium heat. Generously brush pan indentations with butter or place 1/8 teaspoon butter in each indentation. Butter should sizzle but not smoke or burn. Spoon batter into indentations (3/4 full); cook until sides are bubbly, set and golden brown. Using a knitting needle, crochet hook or wooden skewer, hook edge of Aebleskiver and turn 1/4 turn; cook until golden brown; finish turning over and continue to cook until golden brown.
Serve warm, dusted with powdered sugar, dollop raspberry jam and a cold glass of milk.
Nutrition analysis is for the basic recipe. Variations below have not been calculated in nutrition analysis. Makes approximately 4 1/2 dozen
For delicious sweet variations place any of the following in each Aebleskiver indentation after filling 1/2 to 3/4 full with batter; cook as directed above. Try apple slice, berries, Hershey kiss, chocolate chips, raisins, craisins, 1/2 teaspoon peanut butter or Nutrella, pie filling, coconut, jam, etc.
Half a world away the Danish Aebleskiver pan (called a Kanom Krok pan) is used in Thailand to make Kanom Krok or Rice and Coconut Pancake. This dish is usually sweet for breakfast and can be savory for lunch or snacks. Taking a page from the Kanom Krok book try the following variations for a savory Aebleskiver: reduce sugar to 2 tablespoons and add diced ham, cooked salad shrimp, sliced green onions, garlic salt rather than table salt, finely chopped fresh herbs, or other ideas.