Mary Britton Senseney
Provided by: Taste Editors
Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company/Oxmoor House, 2012.
- 1/4 cup vegetable shortening, melted
- Scant 2 cups milk (2 cups less 2 tablespoons)
- 4 large eggs, separated
- 2 cups cake flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- In a large bowl, beat the egg yolks with an electric mixer until thick and pale. Wash and dry the beaters. In a medium bowl, beat the egg whites with the mixer until stiff peaks form.
- In another medium bowl, sift together the flour, sugar, baking powder, and salt. Add dry ingredients alternately with melted shortening and milk to the beaten egg yolks. Lightly mix in the beaten egg whites with a whisk.
- Heat a Lodge Aebleskiver Pan over medium heat. Brush a small amount of shortening or oil in each well and fill almost full with batter. Cook over medium heat until bubbly; using knitting needles, wooden skewers, or a small fondue fork, turn each one over after 30 seconds and continue to turn them every 30 seconds until all the sides are cooked to form a ball. Continue to turn them until browned on all sides. Remove from the pan.
- Repeat with the remaining batter, then serve as you like.