Recipes

In a bowl or large glass pouring pitcher, beat yolks until light in color, add sugar and beat until thick.

Add buttermilk, Melted Butter and Salt, stirring until well combined

In a separate bowl, mix flour, baking soda, and spices with a whisk.

Add flour mixture to the egg yolk mixture and stir well.

In another clean bowl, beat egg whites with 1/4 tsp cream of tarter until stiff peaks form.

Fold egg whites into batter in two batches.

Warm aebleskiver pan on medium heat (You will probably have to adjust heat after the first batch, I always burn the first batch)

Add a small amount of vegetable oil, butter or lard to each one of the seven indentions.

Fill each indention only about 2/3 full.

Cook until bubbly on top, just like regular pancakes, then, utilizing the traditional knitting needle, a bamboo skewer, or my favorite, a fondue fork, turn the dough balls over to obtain a round shape. (This takes a little practice)

Serve with traditional Raspberry preserves and powdered sugar.

Lingonberry, while Swedish, also goes very nicely as well as Black Current.

They may also be served in American fashion with Maple syrup (I prefer Grade B to Grade A Dark amber)