Saturday, April 6, 2019

Saturday Eats - Danish Pancakes

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.


Makes 24-26, serving 2-4.
Ingredients

1/2 cup Young Living Einkorn flour
3/4 cups soft winter wheat flour (I used White Lily) for extra fluffiness
(or use 1 and 1/4 of your favorite regular or gluten-free flour, if using GF flour add 1/2 tsp Xanthan Gum)
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 JUSTuntil 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 the 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 a 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 with syrup (I used both Maple and Young Living Ningxia Berry Syrup (made with wolfberries, blueberries, plum, sweet cherry, and pomegranate mixed with citrus essential oils and pure vanilla extract - SO yummy!)

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