The holidays are over. The house is regaining some sense of order. It's time to catch up.
These wonderful little pancakes have become a new Christmas morning tradition.
Invest in an aebleskiver pan. You won't regret it.
2 cups flour
1 tsp sugar
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 eggs, separated
Beat egg whites until stiff. Set aside.
With a wire whisk, combine flour, sugar, soda, and salt in medium bowl. Blend yolks and buttermilk and add to dry ingredients. Beat until smooth. Fold in egg whites.
Place aebleskiver pan over low heat on stove and add small amount of melted butter to each cup. Pour batter into each cup, filling each about 3/4 full. Cook over low heat and turn quickly when cakes begin to brown around edges.
Lightly brown other side. Serve piping hot with syrups, jams, or powdered sugar.
We served ours with Cranberry-Orange syrup and (since no breakfast is complete without it anymore) Lindsey's infamous Cinnamon Syrup. Props to Lindsey: I overheard one of my brothers wondering if he could bathe in it.
2/3 cup sugar
1/4 cup water
1/2 cup fresh cranberries
2 tablespoons fresh orange juice
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 teaspoons butter
Combine sugar and 1/4 cup water in a small saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Reduce heat; stir in cranberries, orange juice, rind, and lime juice. Cook 5 minutes or until mixture foams and cranberries pop. Remove from heat; stir in the butter.