Æbelskiver

Place milk in a 4-cup glass measuring bowl and add lemon juice, allow to sit for about 10 minutes until the milk begins to curdle.

Whip egg whites in a small bowl until stiff and set aside.

In a large bowl, mix all dry ingredients together. Once the milk has curdled, add egg yokes and melted butter. Slowly whisk in the wet ingredients to the dry ingredients. Fold in the egg whites and blend with a whisk until smooth.

Preheat æbelskiver pan on medium heat. Butter each æbelskiver shell and spoon in the batter to just below the rim. Turn often by using a wooden stick to rotate the æbelskiver, allowing the inner liquid batter to coat the pan and form the shape of a ball. Æbelskiver should be golden brown when done and with practice, your æbelskiver will be closed spheres.

Serve with fillings such as brown sugar, cream, maple syrup, and jam. Open an æbelskiver and place desired fillings in before eating.

Optional: add small amounts of fruit (e.g., apple, berries) as a filling to each pancake after the first turn and make sure the pancake closes over the fruit.