Instructions: Here are some cooking tips that would be helpful if you havent made them before.

You have to have an Aebleskiver pan. It is a raised pan with several semi-circle dimples in them. The dimples look like the inside of a ball that was cut in half. That is how they get their shape. I dont think it is possible to make them with any other pan. You can buy them from a couple of shops online. If you cant find them you can repost and Ill get the information for you. My wife bought one for her sister for last christmas.

You can also order a dry mix but it isnt as good as mixing them form scratch IMHO.

Cook them over medium heat. I have an electric stove and use a setting of between 4 & 5. If you cook them at a higher setting, I have found the outsides tend to cook too much while the middle isnt quite done.

Do not fill the holes above halfway with the cooking oil. If you do, spoon the excess oil out. When you put the batter in the holes the oil needs somewhere to go. My kids still talk about me setting the top of the stove on fire once so be careful. You will need to keep putting oil in as you make more batches. I like to keep it in a bowl and spoon it in so I make sure not to overfill the holes. I dont advise pouring it right from the bottle.

I like to use a gravy ladle to place the batter. It doesnt matter what you use as long as you can control how much is going in and you dont have to spoon it in more than once.

When you fold in the egg whites do not keep mixing until smooth. The batter is supposed to be lumpy with some whites still showing.

If you are making a large batch and everyone wants to eat together, take a cookie sheet and put a cookie cooling rack on it and place it in your oven.

Preheat your oven to 110 degrees F. and put them their until you are ready to eat. They keep pretty well in it and stay warm. We have taken 100 at a time into out kids school when they do cultural assignments. They are best hot, fresh from the stove, so be prepared that people will be eating while you are still cooking them.

I didnt see any toppings listed in the recipe. You can use powdered sugar, cinnamon sugar, jam or maple syrup.

If you have left over batter it can keep for a day if you cover it well and put in the refrigerator. It isnt as tasty as using fresh batter and they dont rise as much, because the egg whites loose their volume.

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