Nanny's Ebelskievers

This has been in the family for at least 60 years I'm aware of. I got this from my grandmother, Elsa Smith (Nanny), who gave it to me. You use a frying pan with 7 depressions that are each about 2 inches across and 1 inch deep. While Nanny was from Switzerland (Jacob/Jacop family), ebelskievers (aebleskiver) are Danish. Also called Poffertjes in Holland. Search on any spelling and you'll find pans and recipe ideas.

Ingredients:

Bisquick, 2 cups
Milk, 1 1/2 cups
Cardamom, 1 teaspoon
Baking powder, 1 heaping teaspoon
Eggs, 6
Cooking oil
Toppings (see below)

I tend to go light on the cardamom, it's potent. I find 1/2 teaspoon to be plenty.

Directions:

Separate egg whites and yolk
Using electric mixer, beat egg whites until stiff. Set aside.
Into mixing bowl put egg yolks, milk, bisquick, cadamom and baking powder.
Mix. You can use electric mixer from step 2 on slow
Fold egg whites into mixture, taking care not to break down.
Heat pan on stove until a drop of water sizzles and dances
Add about a teaspoon oil to each depression
Spoon batter into each depression until it's about 2/3 full
As they cook, turn them over using a skewer or knitting needle, so the other side is cooked
To test for doneness, poke with the skewer. If it comes out clean it's done. You usually only have to turn once
Use the skewer to remove finished Ebelskeivers from the pan to a plate
Serve.

Serving

Ebelskeivers can be served in many fashions, use your imagination:

like pancakes with butter and syrup
with applesauce spooned on
with your favorite jams, jellies, or marmalade
with a dusting of powder sugar
as dessert with a bit of chocolate syrup

I've seen restaurants in Holland that have over 100 different varieties.