A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, November 10, 2008

Aebleskiver (Danish round pancakes)

Every cook shop has been selling these ebleskiver pans lately. These pans used to be sold only in Danish or Scandinavian stores. There is a myth that Pancake batter can be used in these pans. Well, you can use pancake batter but it makes for very heavy dough. I prefer this light home made version. Filling can be anything from jam to lemon curd to chocolate chips.

About 2 tablespoons of melted butter to brush the pan with
1 chopstick to turn the pancakes with
4 eggs, separated
¾ cup heavy cream
1 lemon juice and zest
2 ½ Tablespoons sugar
¾ teaspoon kosher salt
1 Teaspoon vanilla extract
1 teaspoon baking powder
2 cups flour
Favorite filling such as jam, nutella, lemon curd (about a half of a teaspoon per pancake)

In your stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. Set aside.

Into a medium mixing bowl, combine the heavy cream, lemon juice, and zest. Stir to combine. Add in the egg yolks, sugar, salt, vanilla, baking powder, and flour. Stir with a wooden spoon then with a whisk until most of the lumps are gone. Fold in the egg whites.

Place pan on medium high heat. Brush the holes with a light coating of butter. Fill the hole up ½-3/4 of the way with batter. When you start to see the batter bubbling (as with pancakes) you can add about a half of a teaspoon of your favorite filling. Then with your chopstick you will flip the cake over. Finish cooking on second side for a minute or so. You may need to adjust the heat while cooking as needed.

1 comment:

Chad said...

I love using lemon curd! I thought I was the only one! Another great way to eat them is with ginger syrup.