Separate the eggs and beat the whites stiff. Mix all the other ingredients together at one time and beat until smooth, fold in the egg whites last. Put about a tablespoonful of vegetable oil or shortening in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoonsfuls of batter into each cup and as soon as they get bubbly around the edge, turn quickly. Danish cooks like to use a long knitting needle for this, but a fork will work very well. Continue cooking turning the ball to keep it from burning; serve while hot with Apricot Spread or powder sugar.
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