Make these delicious Danish donuts

Aebleskiver (Danish Donut Puffs)

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
2 eggs, beaten
2 cups sour cream or buttermilk (I use whatever I have on-hand)

These little donut puffs (also known as Danish pancakes) are round and require the special aebleskiver pan. 

Preheat the aebleskiver pan on low to medium heat on a conventional electric or gas stove (this is not recommended for ceramic cooktops; some cooks buy an electric coil hotplate for making krumkake and aebleskiver). Prepare your batter by sifting together the dry ingredients, then adding the beaten eggs and sour cream or buttermilk. Mix until smooth.

Add a drop or two of oil or melted butter into each hole and heat the oil. Fill each hole half full with batter. When the batter is light brown, use a stick or fork to rotate the donut ball either a half or full turn. You'll get your own technique in time, but the trick is to turn the ball and let it brown, then turn again as needed. 

Serve them warm with a dusting of powdered sugar and a little lingonberry jam on the side. Some cooked fruit may be added to the dough balls as they are cooking and before they are turned for their final browning. This makes for a nice sweet surprise inside the Danish donut.

These complement a breakfast with lefse, too!