the egg yolks from the whites. Place the egg whites in a medium sized
metal bowl and whisk until stiff peaks are formed.
a large bowl, sift together the dry ingredients (flour through salt)
and set aside. In a mixing bowl, cream together the egg yolks and turbinado.
Add the buttermilk and vanilla to the mixing bowl, and then slowly add
the dry ingredients until just combined (some small lumps may remain).
Using the whisk, add the egg whites to the batter and carefully fold together.
the æbleskiver pan on the stove on medium-low heat and allow it to get
warm. Take the stick of butter and quickly rub into each divot. Using a
spoon, pour 1 tbsp of batter into each divot. Next add 1/2 tsp of
filling to each divot, then top with 1 tsp of batter, making sure to
cover the filling completely (try and keep the filling from touching the
sides, otherwise the æbleskive will have a hole in it). Do not fill
each divot to the brim as it needs room to puff up.
2-3 min, use a pair of chopsticks to quickly flip the æbleskiver over
to finish cooking. The second side will only need 1-2 min of cooking.
Remove to a plate and top with powdered sugar.