Combine the flour, sugar, baking powder, and salt. In a separate bowl stir together the milk and egg yolks until well combined. Add to flour mixture and stir until combined, smooth, and no lumps remain.
In a small bowl beat egg whites with an electric whisk until stiff peaks form. Gently fold whipped egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
Place an Aebleskiver pan over medium heat; lightly brush each cup with oil. When the oil sizzles, fill the cavities half way, add a cherry to the center, then top off with more batter. With chopsticks or a fork, gently pull the cooked batter to the side allowing the raw batter to pool to the bottom of the cavity to cook. Try to completely turn the dough ball in half to get a good sphere shaped ball. You can turn them in three increments if necessary. Continue rotating and cooking until they are evenly golden brown and a wooden toothpick inserted in their centers comes out clean.
When the aebleskiver is cooked through, remove from the pan and store in a 200 degree oven until ready to serve. Add more oil to the cavities before each addition of batter.
To turn this breakfast treat into dessert, top a bowl of warm aebleskiver with ice cream, cherry glaze and a top it with a cherry.
For the Cherry Glaze, mix equal parts milk, cherry pie filling (without the cherries) and powdered sugar over low heat to melt. Whisk until it’s thoroughly mixed and at a thin consistency.
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