This recipe was clipped from Parade Magazine and found in a large collection. There’s no date marked anywhere but I would say this is from the 1960’s judging from the information on the back. Recipe is typed below along with a scanned copy.

These delicate puffy little “cakes,” as light as souffles, are a very special Danish treat to be served for a late Sunday breakfast with bacon or pork sausages or for supper with thin-sliced fried ham.

While there are no apples in these pancakes, the Danes call this dish aebleskiver (apple slices). Traditionally, they are made in an aebleskiver pan–a cast iron or enamel-coated round griddle with seven shallow wells; however, if this pan is not available, the batter may be baked on a regular pancake griddle. Whichever utensil you use, make enough–they disappear like magic. Serve hot with maple syrup, jam or apple butter.

Danish Aebleskiver

3/4 cup unsifted flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup sugar ‘n’ honey wheat germ
1/2 cup melted butter or margarine
2 eggs, separated
1 cup milk

Mix and sift flour, salt and baking powder. Stir in wheat germ. Combine melted butter and unbeaten egg yolks; mix well. Add flour mixture alternately with milk to butter mixture (batter will be very thin). Beat egg whites to soft peaks; fold into batter gently but thoroughly. Butter wells of heated aebleskiver pan. Fill half full with batter (2 tablespoons is exactly right–a standard coffee measure thus makes a perfect “ladle”). Bake over medium heat until bubbles on top have set and underside is deep golden brown. (The top should be firm.) Slide a 2-tined kitchen fork between cake and well and flip cake over, being careful not to puncture it. Bake until brown. Repeat until all batter is used, stirring batter often to distribute wheat germ. Serve hot. Makes 28 to 30 aebleskivers.

FROM PARADE’S TEST KITCHEN