Growing up my mom was always great at incorporating family traditions and heritages through meals. My grandfather, her father, was Danish-straight from Denmark and traveled around the Cape Horn to immigrate to America. She grew up with Danish, Swedish and Dutch cuisine on a regular basis, and aebleskivers are just one of the many dishes she shared with us. I, in-turn, am trying to do some of the same and sharing these cultural dishes with my family. My kids love pancakes, and aebleskivers are basically a round light pancake that can be sprinkled with powdered sugar, or dip them in syrup, then powdered sugar, and then regular white sugar...it's a little overkill, but it sure is good! It's a very quick breakfast dish to prepare, and because they are eaten like 'hot cakes', I usually double the recipe, at least. Also, a must for this dish is an aebleskiver pan. I have a cast iron pan with seven sections used to created these rounded bites of joy. Here's a link, and below is my mom's quick and easy aebleskiver recipe...Enjoy!
Quick and Easy Aebleskivers
1 1/2 cups Bisquick
1 cup milk
5 egg yolks, unbeaten
5 egg whites, well beaten but not dry
Chocolate Chips (optional)
Mix Bisquick, milk and egg yolks with a rotary beater until well blended. Fold in egg whites reserving a couple to fold in to the last pans.
Heat aebleskiver pan and add a small amount of shortening/oil to each pan. Fill each cup in the pan about 2/3 full of batter batter. If adding raisins or chocolate chips, this is the time to drop a few into the batter. Cook until the batter is bubbling, and then carefully turn with a skewer, fork tine, or similar utensil. Finish cooking on the other side, and may require to flip it back and forth for even cooking. As the batter decreases by about half-way in the mixing bowl, go ahead and add in the remaining egg whites. Mix together then continue filling the pan with the remainder of batter. Remove from pan and serve with granulated sugar, powdered sugar, or syrup. Keep warm in oven as preparing copious amounts, since doubling and tripling this recipe is almost a must for this recipe, as they are consumed quickly. This recipe by Sharon Morrow. Enjoy!