|4 teaspoons||Baking power|
Combine milk and egg yolks. Sift together dry ingredients and add to milk/egg mixture. Beat egg whites until stiff and fold into mixture.
Heat aebleskiver pan and put about 1 tsp. oil in each cup of the pan.
When very hot, pour enough batter in each cup to almost fill it. Use knitting needle (or any pointed tool) to turn aebleskivers. Keep turning them until golden brown. Add shortening as needed for each new batch.
Yield: About 3 dozen.
Joyce wrote: "This recipe was a huge hit at my summer beach house -- we had it every Saturday! We top them with powdered sugar, fresh berries, and whipped cream. By the way -- I started making these because my husband is Dutch, and Holland considers aebleskivers -- which they call "Poffritches" -- a great delicacy!" From: joyced@... (JoyceD) in rec.food.cooking. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-16-94
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