Æbleskiver (Danish pancake balls) are baked either plain or with an inside filling in a special pan with indentations or cups. The name comes from the Danish "apple slices" because that was used predominantly as the filling. Batter is poured into a heated æbleskiver pan to cook, with an optional filling of fruit or raisins promptly added to the top center of each. Halfway through baking they are turned over using a knitting needle or skewer. This allows the remaining uncooked batter on top to flow to the bottom and create a spherical shape. It may take a few mistakes in timing, pan temperature and flipping - but with practice you'll have a basket of these pancake or popover-like breakfast balls, snacks or treats. Serve with a dusting of powdered sugar, jelly, honey or maple syrup. Pans can be purchased online but I have seen many used ones at thrift stores reasonably priced.
Beat egg whites til they hold a stiff peak, but don't overbeat; set aside. Mix egg yolks in a cup or small dish as if to scramble and set aside.
In medium-size bowl mix together the flour, baking powder, sugar, baking soda and salt. Add 4 tablespoons of the butter, beaten egg yolks and buttermilk to dry ingredients, stirring until smooth. Fold in egg whites last, blending just until incorporated and egg white streaks are no longer visible.
Increase temperature of pan as needed to the degree used for grilling flapjacks, but not enough to burn or smoke. With a pastry brush, divide remaining tablespoon of butter to pan cups, adding a small dribble of oil to each if needed to grease them sufficiently.
Pour batter into each cup of pan not quite to top to leave a bit of rising room. Immediately add filling to center of each (optional) as described above. As soon as they begin to sizzle a little around edges, use a metal knitting needle, skewer or fork to pry around edge and barely lift it up to check doneness of sides - it should be the golden brown color of pancakes.
Turn each ball over, allowing the slightly runny batter on top to flow to bottom. Continue baking until bottoms are also golden brown. Check doneness of one by splitting open to make sure there's no raw batter in center. Place on rack to cool. These taste great as leftovers next day, split in half and heat in toaster oven briefly. Makes about 3 dozen, or 6 or more servings as a meal or 18 servings as a snack of 2 each.
Do you remember when you taught me to make these in Alamosa? I was extremely impressed at that time because they are so yummy and I have since gotten my own special pan and shared them with friends and relatives. I always give you credit. Thanks, Joan