Sara A Solla		25 Apr 2011
			variant of a Sunset magazine recipe


AEBLESKIVER

1 and 1/4 cups of all-purpose flour
1/2 teaspoon salt
2 and 1/4 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cardamom or ground cinnamon
1 egg, beaten
1 cup milk
about 3 tablespoons butter, melted and cooled
powdered sugar
fruit jam or preserves

In a medium size bowl, sift flour with salt, baking powder, granulated
sugar and cardamom. In a small bowl, combine egg, milk, and 2 tablespoons
of the butter; add to flour mixture and stir until blended and smooth.

Place a seasoned aebleskiver pan over medium high heat until water
sprinkled on pan sizzles. Brush each cup lightly with some of the
remaining butter. Fill each cup about 2/3 full with batter. In about 30
seconds, a thin shell will form on the bottom of each pancake ball. Stick
a slender wooden or metal skewer into the bake portion and gently pull
shell almost halfway up, so unbaked batter flows out.

Continue to rotate each pancake ball about every 30 seconds as the shells
begin to set, pulling up the baked shell to let remaining batter flow
out. After about four turns, the balls should be almost formed and can be
turned upside down to seal. Continue baking, rotating the balls
frequently until they are a golden brown and a skewer inserted in the
centers comes out clean. With the skewer, lift balls from pan when baked.
Repeat with remaining batter.

Serve immediately or keep warm for as long as 30 minutes in a bun warmer
or cloth-lined basket on an electric warming tray. When ready to serve,
dust with powdered sugar. Break each ball in half, fill with jam, and eat
out of hand.

Makes 12 to 15 pancake balls.