Danish Ebelskivers

Directions

1. 1
   * Place your ebelskiver pan on the stove at medium heat. It takes awhile to warm through (depending on your pan), so I find it best to get it started right away.
2. 2
   * Combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl and whisk to get everything evenly distributed.
3. 3
   * Separate egg whites into medium mixing bowl, set aside. Be very careful not to allow any yolk in with the egg whites.
4. 4
   * Add egg YOLKS and buttermilk to dry ingredients, and beat at medium speed until combined. (TIP: if you don't have buttermilk, you can also use a scant 2 cups regular milk with 2 tbsp. vinegar or lemon juice mixed in. Let it sit for about 5 minutes, then use it as you would the buttermilk)
5. 5
   * If you want vanilla, now's the time to add it-mix well.
6. 6
   * Take the egg whites and, using an electric mixer, beat until stiff peaks form (this is when you can dip the beater into the whipped egg whites, flip it over, and the peak stays upright). It can take a few minutes, so be patient.
7. 7
   * Once egg whites are whipped, carefully fold them into the batter. This is best done by scraping the egg whites onto the top of the batter then, using a spatula, bring the batter up from below and over the peaks. Work your way around the bowl in quarters using this method until the eggs whites are mostly incorporated. It's okay if the batter is a little lumpy-we're not looking for a uniform smoothness (because then you would lose out on the lightness the egg whites bring).
8. 8
   * Place a small amount of your fat (shortening, vegetable oil, butter, etc.) in each cup of the ebelskiver pan. Be careful not to let it burn.
9. 9
   * Fill each cup of the ebelskiver pan about 3/4 full of batter.
10. 10
    * If you want to fill them (as is traditional, but I prefer mine plain), then place a scant teaspoon of your filling of choice (applesauce, pie filling, etc.) on top of the batter, and cover with a tiny bit more batter.
11. 11
    * They're ready to flip when bubbles appear-the best tool for the job is a chopstick or a fondue fork. If yours look to brown, remove the skillet from the heat for about a minute to let it cool down, then put it back on the burner at a lower heat.
12. 12
    * This batch will make enough to feed a family of 4-6 people, depending on how hungry they are. You can serve them plain or dusted with powdered sugar. In my family, it's traditional to make them plain, but have all sorts of stuff on the table (jams, applesauce, maple syrup, butter, etc.) so people can doctor them up however they prefer. My favorite has always been drenching them in my grandma's syrup (made with sugar, water, and Mapleine flavoring).