Aebleskivers (Danish ball pancakes)

4 separated eggs
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 cups buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
oil or lard

Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites.

Heat [at a moderate temperature] a well-seasoned monk's pan with 1/8 teaspoon oil or lard in each of the 7 holes. Fill each hole [about three-quarters full] with batter. [Be sure to add a few drops of oil to each well in the pan before the next round of batter.]

When browned on one side (almost right away), turn with knitting needle [or two-tined fork] and keep turning until needle comes out clean after piercing through the cake. [We find that you need to turn these only once.]

Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar.

Makes approximately 48 pancakes.

Katie's Zucchini Bread

3 eggs
1 c oil
2 c sugar
2 c grated, peeled zucchini
2 t. vanilla
3 c flour
1 t salt
1 t soda
3 t cinnamon
1/4 t BP

Beat eggs, add next 4 ingredients, add flour mixture and 1 c nuts (nuts optional). Grease 2 pan loaves. Bake 1 hour at 325 degree. Remove from pans immediately.