When I first met my husband and we were dating, I was invited to join his sisters and brother-in-law to watch General Conference and have brunch. That was the first time that I had Ebelskivers a tradition his family grew up with for special occasions. It has now become our family's tradition to have an Ebelskiver Brunch every six months as we watch the General Conference of The Church of Jesus Christ of Latter-Day Saints.
Beat 3 eggs whites stiff and set aside.
Beat 3 egg yolks, 1/2 teaspoon salt, 2 teaspoons sugar, and 2 cups buttermilk.
Add 2 cups flour, 1 teaspoon baking powder and 1 teaspoon baking soda.
Fold in beaten egg whites.
Cook in an ebelskiver pan, turning to brown on all sides and forming a round ball.
{Traditional Caramel Syrup}
Melt 1 cup margarine, 1 cup sugar, 1/2 cup buttermilk and 1/2 teaspoon baking soda. Bring to a boil for 5 minutes. Add 1/2 teaspoon vanilla and serve.
{Blackberry Syrup for Canning}
4 cups blackberry puree (You can use any fruit that you may like.)
1 cup water
3 tablespoons lemon juice
4 cups sugar
2 teaspoons butter
Blend fruit and lemon juice add water. Heat in a heavy sauce pan over high heat. Stir in sugar and butter, bring to a boil. Boil for 5 min stirring continuously. Pour into clean jars, process 5 minutes. Makes 7-8 half pints.
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