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JoAnne's Feature Recipe
| Danish Aebleskiver | |
| 2 cups cake flour
2 cups buttermilk 1/2 teaspoon baking soda 2 teaspoon baking powder Dash salt Dash sugar 5 seeds cardamon, crushed in mortar and pestle 4 eggs, separated |
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| In a large bowl mix all ingredients, except the egg whites with an electric mixer until blended. In a separate bowl beat the egg whites until stiff but not dry. Fold the egg whites into the batter. Meanwhile, heat an aebleskiver pan to medium-hot. Pour on a few drops of safflower oil, then pour each three-fourths full of batter. Cook until bubbly, turning with a hat pin until light brown.
Serve with various jellies and confectioners' sugar. Dip each bite first in jelly (plum and cherry are especially nice), then in sugar. Also good with marmalade and butter, melted and poured over top. |
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