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all-purpose flour
1 1/2 cups
whole or 2% milk
1 cups
vegetable oil
1/4 cups
2 tablespoons
baking powder
1 teaspoons
table salt
1/2 teaspoons
vanilla extract
1/2 teaspoons
ground cardamon


6 eggs

6 egg yolks
1 ½ cups all-purpose flour
1 cup whole or 2% milk
¼ cup vegetable oil
2 T. sugar
1 t. baking powder
½ t. table salt
½ t. vanilla extract
Dash ground cardamom, optional

Beat; Fold in:
6 egg whites

Fry in:
vegetable oil

Serve with:
Butter, powdered sugar, maple
syrup, jam, and cinnamon-sugar

Preheat oven to 200°F. Heat aebleskiver pan on stovetop over medium heat.

Separate eggs into two large mixing bowls.

Combine yolks with flour, milk, oil, sugar, baking powder, salt, vanilla, and cardamom. Whisk until blended.

Beat egg whites with an electric mixer until stiff but not dry. Gently fold into batter just until blended.

Fry aebleskivers in oil over medium to medium-high heat. Fill pan wells with batter. When a crust forms, poke a skewer to the bottom and slide up ¼ turn, spilling batter into well; cook 1 minute. Rotate another ¼ turn; cook 1 more minute. To keep warm while cooking more, place them on a baking sheet in the oven – they’ll deflate a bit, but taste just fine.

Serve piping hot with butter and your choice of toppings.

Aebleskiver pans available at

(Recipe compliments of: Cuisine at Home magazine,


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