2 cups all-purpose or cake flour
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
2 cups buttermilk
filling of your choice
powdered sugar

1. Mix together the flour, salt, and baking soda.
2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.
3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.
4. Grease your aebleskiver pan with a spray dispenser or with butter (spray your pan again as needed). Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with an additional one-third batter. (Try using our Medium Quick Release Scoop to cleanly drop the batter into the cups.)
5. Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate and sprinkle with powdered sugar. Serve warm.

A Choice of Fillings

Traditional Apple Aebleskiver: Sauté peeled apple slices with butter, brown sugar and cinnamon or used canned pie filling.

Jam Aebleskiver: Use your favorite jam. We’re partial to berry jam or cherry jam.

Cream Cheese Aebleskiver: Whip cream cheese with your favorite gourmet jam or fruit syrup.

Try it with a mix!

Aebleskiver can be made with pancake mixes. Instead of adding the egg called for in the directions, fold in the beaten egg whites from three large eggs. One of our favorite aebleskiver variations is made with Martha's Gingerbread Pancake Mix and Gourmet Harvest Peach Cobbler Jam.