How to Cook Ebleskivers
While newlyweds in Canada, my parents were introduced to new cooking styles and especially loved this particular recipe. Growing up, we always had Ebleskivers on the day after Christmas. It was a way to continue celebrating the season. You must have a special pan to make these danishes, so click here to take a look at one.
Separate 3 eggs. Placing whites in a small bowl and yolks in a medium bowl. With an electric mixer at high speed, beat the egg whites until stiff peaks form; set aside. With electric mixer at medium speed, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar and 1/4 teaspoon salt to the egg yolks – beating until light and fluffy.
Sift together 2 cups flour, 1 teaspoon baking soda, and 1 teaspoon baking powder. At medium speed, beat them into egg yolk mixture, alternating withbuttermilk (2 cups) until thoroughly mixed.
With rubber spatula, gently fold egg whites into batter until well combined.For ease of pouring, transfer batter to quart measuring cup or other
container with pouring spout.
This pan was my mother’s. Its an older version made out of cast iron. 
Cook a few minutes on each side – be sure to oil the pan first.
I’ve found the best way to flip the ebleskiver is with chopsticks.
Once they are light brown on both sides, they are ready to eat. They should looka little like donut holes but they taste similar to a pancake.
If you are feeling adventurous you can add a little jam or chocolate tothe inside – pour more batter on top of the filling.
I like to top with powdered sugar.
