Well this Sunday, I won’t be out turkey hunting or at an archery shoot.  Nope, I reckon I’ll be having breakfast with my Mom, wife and family at the local Mother’s Day breakfast put on by the Two Rock Presbyterian Church.  

It’s a tradition that goes back to as far as I can remember.  We eat Abelskivers (ABLE-SKEEVERS), a Danish pastry similar to the French beignet (BEN-YAY). For the authentic experience, a special cast iron pan with hemispherical indentations in the bottom is filled with batter and after cooking for a while the cake is flipped and it finished cooking with its recognizable round shape.

Top it with powdered sugar, syrup and/or jam and you have a breakfast to remember.

You can also make them in the oven at 350 degrees, using a muffin pan.

ABELSKIVER
 from COOKS.COM
2 c. buttermilk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
3 eggs
2 tbsp. sugar

Beat egg yolks; add sugar, salt and milk. Add the remaining ingredients that have been sifted together. Last, fold in stiffly beaten egg whites.
Place small amount of liquid shortening in each cup of pan. Fill 2/3 full. Cook until bubbly; turn carefully and finish baking other side. Optional, may put a dab of applesauce in the middle of each.