3 eggs
3 Tbsp. butter, melted
1/2 tsp. salt
2 c. milk
2 c. flour
3 tsp. baking powder

Separate eggs and beat egg whites until stiff. In separate bowl, mix all other ingredients. Fold egg whites in very lightly. Put just a bit of crisco or vegetable oil in each pocket of the aebleskiver pan. Then fill each pocket about 2/3 full of batter. Keep heat on low as they burn easily. When dough bubbles, gently turn each aebleskiver over with a fork, or, to keep this recipe crafty related, a knitting needle has always worked well.

The uncooked dough will pour out as you turn the aebleskiver and it will make a ball of dough. Cook until the bottom is browned and a toothpick inserted into the center comes out clean.

We eat our aebleskivers with butter and syrup, but when I posted this recipe, I got many other fun suggestions. There are many things you can put in the middle of your aebleskivers just before turning them, like bananas, lingonberries, raspberries, etc. The sky is the limit!

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