Beat egg whites to stiff but glossy peaks; set aside. Beat egg yolks with the half and half.
Sift together the flour, baking powder, salt, sugar, and cardamom. Add to the egg yolk mixture and stir well. Fold in the egg whites.
Heat the Aebleskiver pan over medium heat for 2 minutes or so. Add 1/2 tsp vegetable oil to each cup on the pan. Pour about 2 Tbsp batter into each cup, filling the cup 2/3 full. The pancake ball will begin to brown in about 30 seconds, turn with a fork while the ball is still very soft and brown on the underside. The ball will be crisp on the outside and tender on the inside. Continue making balls, keep in a low oven if desired, until all are done. Cool slightly and dust with powdered sugar and serve with jelly.
Originally Submitted
5/31/2012
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