from Karalee Fallert of The Park Cafe, Charleston, SC
1¾ cups flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cardamom
1½ teaspoon baking soda
2 tablespoons sugar
1¾ cup buttermilk
¼ teaspoon lemon extract
½ teaspoon vanilla extract
⅓ cup oil
2 eggs, separated
Place dry ingredients in large bowl, and whisk to combine. Make well in center.
Mix together buttermilk, extracts, oil and yolks in separate bowl. Pour into well and stir until blended.
Use mixer to beat egg whites to stiff peaks, and then gently fold whites into batter.
Heat ebleskiver pan over medium-high heat. Test ebleskiver pan by dropping a few drops of cold water into surface. If drops dance around in beads, the temperature is right.
Liberally brush wells of pan with butter, and then fill ½ with batter. Cook until golden, approximately 3 minutes, and then use 2 chopsticks to turn ebelskiver over. Cook an additional 3 minutes on second side. Use toothpick to remove ebelskiver from pan.