Tuesday, December 20, 2005


Makes 24-26, serving 2-4.

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/8 teaspoon of Penzey's Vanilla
1 large egg
1 cup milk
2 tablespoons melted butter

In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk, vanilla and 2 tablespoons butter. Add liquids to dry ingredients and stir JUST until evenly moistened. (there may be some small lumps in the batter)

Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water do the hustle on it (about 360 degrees)  brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter (a 1/8 cup measure is perfect for this).

In about 1 and  1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer (knitting needles work great) and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 2-3 minutes (depending on the type of pan, such as teflon, it make take a couple extra minutes but with a good seasoned cast iron the total cooking time for each batch should be about 4-5 minutes

.Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot.

If you want to make filled ones, add a half a teaspoon of jam or a small spoonful of cooked sausage to the batter just before you make your first turn.

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