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This very special breakfast was one I grew up with as did my mother, her mother, her grandmother, and even her great-grandmother. Aebleskiver is an old danish recipe commonly made at Christmas and the days leading up to it. My Grandma Toodie who's real name was Winifred (Toodie) Christensen, made Aebleskiver on Sundays after church for her friends and family. Toodie was known for her beautiful laugh, her gentle compassionate heart, and her incredible food. From homemade fried chicken on Sunday evenings, to her beautiful wedding mints made in old fashioned molds, everything Toodie touched glistened with love and happiness. When my mom and I go over a Toodie recipe my mom always has a happy memory to share with me. In our family her name is not mentioned without a happy tear missing her and remembering the kindness and love she taught through her food and her touch.  

  • Ingredients: Makes 24 "Pancake Puffs" 

  • 6 large farm fresh eggs, separated
  • 2 tbs sugar
  • 1 c. milk
  • 2 tsp almond or vanilla extract
  • 1 1/2 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 1/2 c. AP flour, sifted
  • Good quality preserves, honey or whipped cream for serving
  • Aebleskiver Pan (Available at your local kitchen store or Williams Sonoma) 

Beat egg whites in the bowl of a stand mixer or in a bowl with a hand mixer until stiff peaks form about 3 minutes. Set aside. In a large mixing bowl beat egg yolks with sugar and extract well, until pale in color and combined. To the yolk mixture add milk and salt until well combined. Then adding a little at a time being careful not to over beat, add the sifted flour and baking soda until just combined. Carefully using only half at a time fold in egg whites. 

Heat your Aebleskiver pan on medium heat, if the cast iron becomes too hot your Aebleskiver will burn. You want to get it to a happy hot temperature. Once the pan is heated add a small dice of butter or Crisco to each little round. Working quickly, spoon in Aebleskiver mixture into each round filling almost to the top. Using a bamboo skewer gently flip each delicate pancake. They should move easily and be a nice golden brown, about 2 minutes on the first side and 1 minute on the other. Continue until all batter has been used. 

Serve simply with honey and confectioners sugar, or fill the with whipped cream, pastry cream, or a good quality preserve of any flavor using a pastry bag and small round pastry tip. 

This is a very special Sunday breakfast for my family and has been for 4 generations. I hope you enjoy making memories with this special recipe as we have. Happy Sunday ya'll! 

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