Laun/Pruett Recipe Collection
Aebleskivers

Makes about 3 dozens
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
Unsalted butter (for frying)
Powdered sugar
Raspberry preserves

Preheat cast-iron aebleskiver pan over medium-low heat. Whisk flour, baking powder, baking soda, cardamom and salt into medium bowl to blend.
Using electric hand-held mixer, beat sugar, egg yolks and vanilla in large bowl until light. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

Using clean dry beater, beat egg whites in clean medium bowl until firm peaks form. Fold egg whites into batter. Working in batches, melt small amount of butter in each pan indentation. Using 2 tablespoons batter for each, fill pan indentations. Cook until sides are set and golden brown, about 3 minutes.
Using wooden skewer, carefully turn aebleskivers over. Bake until bottom is golden brown, about 2 minutes.
Transfer aebleskivers to platter. Sprinkle generously with powdered sugar, and serve with raspberry preserves.