Ingredients:
Yield: 2-3 dozen
2 C buttermilk
2 C all-purpose flour
2 large eggs, separated
1 1/2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
powdered sugar, garnish
jam or fruit preserves, garnish
aebleskiver pan, puff pancake pan, or mini muffin tin
Directions:
Sift flour, baking powder, and salt into a small bowl. Set aside.
In a large bowl, beat egg yolks and sugar until light and creamy.
Alternate adding flour mixture and buttermilk to eggs, beginning and ending with flour mix.
In a separate bowl, beat egg whites until stiff peaks form. Gradually add to batter.
Spray aebleskiver pan (or mini muffin tin) with non-stick spray. Heat over medium-high heat until hot.
Reduce heat to medium. Add 1-1 1/2 Tbsp batter to each pancake mold.
Use a spoon or knife, to run around edges of mold. Flip pancakes when edges are golden brown and begin to bubble and pull away from sides.
Cook another 1-2 minutes.
Dust with powdered sugar.
Serve plain or with fruit preserves.
