Select Recipes
Danish Pancakes
Aebleskiver - Danish Pancakes - are visually attractive and taste great. Guests really enjoy this unusual breakfast dish.
Recipe courtesy of Glynn House Inn
|
Prep Time : 15 minutes Cook Time : 10 - 12 minutes Yield : makes 12 - 13 pancakes |
Ingredients
- 1 1/4 cups all-purpose flour
- 3 Tbs. sugar
- 2 3/4 tsp. baking powder
- 1/4 tsp. ground cardamom or ground cinnamon
- 1/4 tsp. salt
- 1 large egg
- 1 cup milk
- About 2 tablespoons melted butter or margarine
Preparation
In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
Cooking
Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer 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 10 to 12 minutes.
Cooking
Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer 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 10 to 12 minutes.
