Petite Ebleskivers + Rose Petal Sugar

My great-great-grandmother, Valley Ma, used to make Danish ebleskivers for my grandfather when he was a little one. She lived in Mill Valley, California, where my great-grandfather owned a small ice cream shop. My mother carried on the tradition and makes these delectable ebleskivers on Christmas morning every year...they are like little bite-sized pillowy donuts. Sprinkled with homemade rose petal sugar and served with a generous helping of homemade raspberry rose hip jam, this family tradition is now being carried on in the Tartelette household...with a few edible flower additions of course.Rose Petal SugarSimply place 1 cup organic cane sugar and 1/4 cup organic, edible fresh rose petals into a food processor. Pulse a few times. Voila, delicious and beautiful rose petal sugar.Petite EbleskiversIngredients:1 3/4 cup + 2 tablespoons organic milk2 tablespoons fresh, organic lemon juice2 cups organic all-purpose flour, sifted3 organic eggs, divide yolks/whitesDash of cream of tartar1 teaspoon baking powder1/2 teaspoon rose salt1 teaspoon baking soda2 teaspoons rose petal sugar (see above recipe) + extra for sprinklingAbout 1/2 cup organic safflower oilDirections:You will need an ebleskiver pan...they are the cutest!First, beat the egg whites with a dash of cream of tartar (using a stand mixer or handheld electric mixer) until stiff. Set aside. In a small bowl, mix the milk and lemon juice. Set aside. In a large mixing bowl, add flour, baking powder + soda, rose salt, and rose petal sugar. Mix until well blended. Add the milk + lemon juice mixture (this is homemade buttermilk by the way) and egg yolks. Mix. Gently fold in the egg whites until the mixture is well blended. Be careful not to overmix.Place the ebleskiver pan stovetop over medium heat. Fill each cup a little under half way with oil. Once the oil is hot (be extra careful), add about 1/8 cup of the batter to each. I used a mini ebleskiver pan so you may need to increase this amount if you have a regular size pan. Gently flip each ebleskiver once golden on bottom (about 3-4 minutes and even faster once you get rolling). When the ebleskivers are done, place on a paper towel to drain excess oil. Serve warm. Sprinkle with rose petal sugar and serve with your favorite jam...I used homemade raspberry rose hip jam.You can also see my recipe over on Darling Magazine...Recipe + Photography by Cassie WinslowEbleskiver recipe adapted from my Valley Ma