Ingredients

All Purpose Flour — 1+1/8 Cup

Salt — 1/4 teaspoon

Baking Soda — 1/2 teaspoon

Vanilla Extract — 1 Tablespoons

Cultured Buttermilk — 1 Cup

Chicken Eggs — 3

Granulated Sugar — 1 Tablespoon

Salted Butter — 1 bar

Directions

Put your aebleskiver pan on the stove to pre-heat. I use a glass top range, with the heat set to somewhere between 2 and 3.

Separate egg yolks from whites, putting whites into a steel mixing bowl. Whip with electric whisk until creamy white.

Combine egg yolks, flour, salt, baking soda, vanilla extract, buttermilk, and sugar in a different mixing bowl. The batter should be thick and moist. If you have a really thick buttermilk, you should add a little more.

Fold in the whipped egg whites, gently, without stirring too vigorously.

Stick a fork into your butter bar, and melt off about a teaspoon of butter into each cup of the aebleskiver pan. Don’t try to measure it exactly. If the heat is right, the butter will sizzle a bit. You will probably discover that the center cup gets hotter than the outer cups.

Fill each cup with some batter. Let it cook about 40 seconds, then turn it over. For turning, I choose something convenient: a chopstick, or a wooden skewer, or a popsicle stick, or a crochet hook.

If you’re trying to achieve perfectly round pancake balls, you will have to turn them several times. I get about four rounds of aebleskivers from this recipe, which is enough to feed three average adults.

My family likes dipping them into real maple syrup. I enjoy them with a smear of marionberry jam, or huckleberry jam.