EBELSKIVERS OR BELGIAN WAFFLES WAFFLE OR EBELSKIVER VERSION - Laurie Fifield

Directions

1. 1Choose a batter version and follow instructions to make that type of batter. WAFFLE VERSION: In separate bowl, beat egg whites until soft peaks form. Blend biscuit mix, sugar, margarine, milk, egg yolks and vanilla. Fold in egg whites. Note: If using a gluten-free baking mix such as Betty Crocker's GF Bisquick, increase milk to 1 ½ cups. STANDARD VERSION: Beat egg yolks. Add sugar. Sift together remaining dry ingredients and add alternately with milk. Add melted shortening, mixing well. In separate bowl beat egg whites until stiff. Fold into batter. BAKING INSTRUCTIONS FOR ALL BATTERS: Heat the ebleskiver pan so that a drop of water will sizzle when dropped on it. Put ¼ tsp. margarine into each hole. Fill the holes nearly full with batter. After about 30 seconds, with a small crochet hook, fork or wooden skewer, pull the ebleskiver up to one side about an inch. Quickly go from hole to hole, turning the ebels a little at a time until they are completely turned over. Using a spoon, turn the balls around until they are completely golden and baked in the center. A toothpick inserted in the middle will help you check for doneness. Spread with butter and dip in powdered sugar or serve with applesauce. Any time the Fifields want a special treat, it's Ebelskivers!