Roasted Garlic Cheddar Aebleskiver

This recipe requires an Aebleskiver Pan (sometimes known as a Monk's Pan). There's no other way around it. These were fun to make & turned out delicious! I would think that you could trade out some of the savory ingredients to make other combinations. Some ideas that aunt Beth and I had were; Tomato, Basil, Feta or a Mexican influenced one with Corn, Asiago, Cilanto & Peppers.
Yields about 20 to 25 Aebleskiver.

2 Eggs, separated
1 t. sugar
1/2 t salt
1 T Olive Oil
1 cup Buttermilk or Sour Milk*
1/2 t baking soda
1/2 t baking powder
1 cup flour
2 t dried dill (or fresh if you have it)
3 cloves Roasted Garlic
1/2 cup chopped Roasted Tomatoes
1/2 cup shredded Cheddar

Roast your garlic and tomatoes, let cool. Beat eggs whites until stiff; set aside. Beat the rest of the ingredients until batter is smooth in a medium bowl, adding tomatoes & cheese last. Carefully fold in the egg whites. Heat aebleskiver pan with a few drops of olive oil or butter in each of the 7 holes. Fill each hole with batter. With a knitting needle, make quarter turns until outside is golden brown, lowering heat so that the batter cooks inside as well. Serve hot with a dipping sauce that you like.
*sour milk: measure your milk and add a tablespoon or so of vinegar. Let curdle for a couple of minutes and add it to your recipe.

No Name Dipping Sauce
3/4 cup mayo
3 T catsup
3 T balsamic vinegar
3 to 4 dashes Tabasco
Lots of Black Pepper
Salt to taste