Aebleskiver and a Happy Easter!

Aeble-what? Aebleskiver!

Or ball pancakes as the kids and I like to refer to them : )

Some of them we made with sweet cream cheese filling, and others with white chocolate chips. You can go crazy with these, with any sort of filling you can think up!

Top them with blueberry sauce...

And enough whipped cream to lose them in!

I bought this first pan a couple of years ago for about $10. When black flakes started peeling off the pan with the pancakes I thought maybe I should've gotten a nicer one. It scared me a little.

So I caved and bought the good one.

Definitely worth it.

The USA on the bottom was so reassuring after the scary pan.

I made half of the recipe with wheat flour, and half with rice flour and it worked out perfectly.

Bella was so excited!

Yummmmmmm!

Every year we sit at this table it feels like such a treat.
My sister Amy hosts Easter and it is so special!

Each egg shell vase was specially dyed, filled with water, and given a coordinating flower from her own garden.
They were so beautiful!

And the Hostess with the Mostess!     : )
Unfortunately I didn't get any pictures of the feast because I was too busy enjoying it.
I could just kick myself, but it was gooooooooooood!

Happy Happy Happy Easter!

Ebleskiver - Williams-Sonoma.com

Ingredients:
1 3/4 cups all-purpose flour

3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
Confectioners' sugar for dusting

 In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.


In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Add your filling in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter. Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.