Saturday, January 26, 2019

Canine Caper or Criminal Intent - YOU Be the Judge

Hi - Abby the Labrador here.  Mom made aebleskivers - little Danish pancakes, eaten regularly at around the winter holidays

Whether you refer to them as aebleskiver or ebelskiver (same pronunciation, different spelling), the actual word in Danish is Æbleskiver and it means “apple slices” because traditionally these were made by putting a small slice of apple in the center while cooking them.  That's not as common anymore, and people are now making them year round so they aren't just a Christmas treat anymore.

The cook pan she got from Santa Paws one year looks like this. . .
Even though they are light and fluffy, aebleskiver aren’t hollow in the center like you might think. You use a knitting needle or wooden skewer to turn them as they cook to form the round shape.

As they cook on the stove top, thin crusts will form on bottoms of balls (centers will still be wet).This is where the fun begins. You get a slender wood skewer (I use a clean knitting needle) and pierce the crust with one 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. You then cook until the 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. Then you complete cooking, rotating your balls until done. Don't go there, I have a sharp skewer in my hand. The first time you make these you might warn anyone around you to stand far away while you work with the pointed needles. There is a chance you might be waving them around and cursing in Norwegian by the time you are done, these do take a batch or two to get the process perfected.


They're scented with vanilla and cardamom and they are like little soft, fluffy balls of goodness, sort of a cross between a donut and a pancake traditionally served with powdered sugar, lingonberry jam or honey.  Here's Mom's recipe

Makes 24-26, serving 2-4.

Ingredients
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

Preparation
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

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 of the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on the bottom of ball is again firm enough to pierce, about another minute, then rotate ball with a 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 minute (depending on the type of pan, such as Teflon, it make take a couple extra minutes but with well-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 the pan with a 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.

I'm really glad Mom didn't count the ones on the plate.


Not that I'd do anything like that.


5 comments:

  1. That is very similar to Netherland's poffertjes. /Chris

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  2. as long as you didn't get caught - it didn't happen!!! :)

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  3. I'm afraid I'd weigh 400 pounds if I started making those... :-)

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  4. We just got a pan for these for Christmas. The girls are eager to try them.

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  5. Counter surfing is the bane of my existence. Our smaller dog has no problem grabbing anything within a foot of the edge. The big dude? Forget it. His chin is 1/2" above the counter, and can easily grab anything, anywhere. Although it's not usually cooked food that they grab. It's typically whole sticks of butter, which dissappear with as little as a minutes inattention. Eternal Vigilence!

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