I can already hear your question. Unless you are from a Scandinavian family, or marry into one, you probably haven't heard of ebleskivers. That's alright, all you need to know is that they are basically a cross between really fluffy, light pancakes and popovers that are in the shape of a ball. Why? Who knows why things like this start? Again, all you need to know is that they are good and worth making. Unfortunately, you need a special ebleskiver pan. The pan is circular with seven hemispherical indentations in it where the batter is poured. To see a picture of an ebleskiver pan, here is the wikipedia entry about them.
This recipe is adapted from my mother-in-law's recipe to use a little bit of whole wheat flour to fill them out a little and to help slow my three year old's voracious appetite down a little. They ended up being a little heavier, but they were still good. To make my mother-in-law's version, which is the more traditional way to make them, use all-purpose flour for the entire flour amount.
Ebleskivers adapted from a recipe by Joie de vivre's mother in law
3 eggs, separated
2 Tbls. sugar
1/4 tsp. salt
1 c. all purpose flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
2 c. buttermilk.
1. In a medium sized bowl, beat the egg whites until stiff, set aside.
2. In a large bowl combine the egg yolks, sugar, salt, flours, baking soda, baking powder and buttermilk.
3. Gently fold the egg whites into the other ingredients.
4. Heat an ebleskiver pan and brush each indentation with vegetable oil.
5. Pour batter in each indentation until 2/3 full.
6. Cook each ebleskiver until batter starts to pull away slightly from the sides and dry out.
7. Flip the ebleskivers gently with two toothpicks. Cook on the other side.
8. Remove ebleskivers. Before re-filling the indentations for the next batch, again brush with oil.
9. Serve your ebleskivers with powdered sugar, jam, and butter (or with maple syrup which is how my boys like them)!