Sourdough Æbleskiver with Fruit Topping

Method

1. In a large bowl, combine the flour, sugar, and salt.
2. In a separate bowl, whisk together the eggs, milk, vanilla, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Stir in the active sourdough starter until fully incorporated.
5. Let the batter rest for 12 hours at room temperature to allow fermentation.
6. Heat an Æbleskiver pan and lightly grease the wells.
7. Pour the batter into the wells, filling about 2/3 full.
8. Cook until golden brown on the bottom, then flip and cook the other side.
9. Serve with fresh berries or fruit compote and dust with powdered sugar.