Classic Æbleskiver

• 2 cups (315 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar (optional)
• 2 cups (480 ml) milk or buttermilk
• 2 large eggs
• 2 tablespoons melted butter + more for the pan

Combine the flour, baking powder, salt, and sugar (if using) in a medium bowl and mix well. Set aside.

In a separate bowl, lightly mix together the milk, eggs, and 2 tablespoons of melted butter with a fork. Pour the mixture over the dry ingredients and stir quickly until just combined. Try not to stir the batter again after this.

Heat the æbleskiver pan over low to medium heat with about half teaspoon of butter in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.

Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90°, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and cooked all the way through. Serve right away or keep the æbleskiver warm in a 200°F (100°C) oven.