*  Exported from  MasterCook  *
 Recipe By     : Chef Ulrich Riedner
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Danish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      each          egg
    2      cups          buttermilk
    1      teaspoon      sugar
      1/2  teaspoon      salt
    2      cups          flour
    1      tablespoon    baking powder
    1      teaspoon      baking soda
      1/4  teaspoon      cardamom
   Beat yolks of eggs with buttermilk.
   Mix together sugar, salt, flour, baking powder, baking soda, and  
   Beat egg whites until stiff.
   Mix egg yolk-buttermilk mixture with dry ingredients. Add egg
 whites,   carefully folding them in so that they don't break down.
   Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill  
 completely with batter. Let bake until slightly crusty on bottom.
   Turn slightly with a knitting needle or skewer. Continue cooking,  
 turning the ball to keep it from burning, until the knitting needle  
 comes out clean when stuck in the center.
   Serve aebleskive hot with powdered sugar, jam, and jelly.
   Notes included with recipe: For those of you who are unfamiliar with  
 aebleskive, it is a baked delight made with a pancake-like batter,  
 cooked in a special pan that turns the aebleskive into a crusty ball,  
 and is known as the “Danish Doughnut.” As you can tell, it is a   little
 difficult to give aebleskive an easy definition other than to   tell you
 that it is good enough to go ahead and order the pans if you   are
 likely to serve breakfasts and brunches to family and friends.
   Aebleskive pans are available through most gourmet cookware shops or  
 can be ordered from Pea Soup Andersen’s Santa Ynez Valley Wine Center,  
   Source: Pea Soup Andersen’s Scandinavian-American Cookbook
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