3 dozen pastries
- 3 eggs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cardamom
- 1 teaspoon vanilla
- Virgin coconut oil, unrefined
- Confectioner’s sugar
- Separate egg yolks and whites into two medium bowls. Set whites aside. Beat yolks with buttermilk, and set aside.
- In mixing bowl, combine flour, sugar, salt, baking powder, baking soda and cardamom. Add egg yolk mixture, and stir well.
- Add vanilla to egg whites, and beat until stiff. Carefully fold into flour mixture, without breaking them down.
- Place cast-iron aebleskiver pan on stovetop over medium heat. Place 1⁄2 teaspoon coconut oil in each well, and continue heating for a few minutes, until melted.
- Spoon batter into wells, filling about three-quarters full. Do not overfill. If oil is ready, batter will sizzle when it’s dropped. Turn heat to low.
- When aebleskiver are ready to be turned, they will start to bubble and separate from sides of pan (this can take several minutes). At this point, run dull knife around edges to loosen ball, and turn each one-quarter-turn with knife. Let cook for 1 additional minute. Continue turning and cooking until a perfect ball is formed.
- After each ball is golden-brown, remove from pan with spoon to serving plate. With sieve, dust with confectioner’s sugar. Serve with applesauce and preserves, or maple syrup. More skillet recipes: Cast Iron Recipes