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Aebleskiver (Danish Pancake Muffins)

Yield: Approximately 4 dozen

Recipe:

2 cups whole wheat flour, spelt flour or multi-grain flour

2 tablespoons brown sugar or agave syrup

1 teaspoon baking soda

1/2 teaspoon ground cardamom seeds

1/2 teaspoon salt

3 large eggs

2 tablespoons butter or canola oil

1 cup sour cream

2/3 cup whole milk

2 tablespoons canola oil for greasing wells

1. Set the aebleskiver pan on the stove burner on medium-low heat.
2. In a large bowl, sift the flour, sugar, baking soda, cardamom, and salt together.
3. Separate the eggs, placing the yolks in a medium-sized bowl and the whites in a small bowl. Set the whites aside.
4. Melt the butter or substitute canola oil.
5. Add the butter or oil, sour cream, and milk to the yolks.
6. Mix to combine.
7. Make a well in the center of the dry ingredients and add the liquid mixture.
8. Stir until well blended.
9. Beat the egg whites until fluffed.
10. Gently fold the beaten egg whites into the batter.
11. Test the pan by dropping a few drops of water on it. If drops dance in small beads, then the temperature is correct.
12. Add about 1/2 teaspoon of melted butter or canola oil into the wells and allow to heat.
13. Pour the batter into the wells, filling slightly over 1/2 full. (Re-oil the wells with each batch.)
14. Turn the aebleskiver frequently over the heat to cook evenly.
15. Cook until the excess batter around edges of the aebleskiver is golden.
16. Insert a wooden toothpick in the center of an aebleskiver to test. It’s done when the toothpick comes out clean.
17. Remove from the pan and sprinkle immediately with powdered sugar.
18. Serve with jam, jelly, fruit yoghurt or whipped honey butter.
Option: Add blueberries, raisins or currants to the batter or to yoghurt spread.

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