Combine lowfat milk and egg yolks in a bowl.

In a separate bowl, sift together flour, salt, and baking powder.

Add the dry ingredients to the milk and egg yolk mixture and stir until just combined.

In another clean bowl, beat egg whites until stiff peaks form.

Gently fold the beaten egg whites into the batter.

Heat an aebleskiver pan over medium heat.

Add about 1 teaspoon of vegetable oil to each well of the pan.

Once the pan is hot and the oil is shimmering, pour batter into each well, filling almost to the top.

As the aebleskivers cook, use a knitting needle or a similar pointed tool to turn them frequently.

Continue turning until they are golden brown on all sides.

Add more shortening (or oil) to the pan as needed for each new batch.

Remove cooked aebleskivers from the pan and serve immediately.