Wednesday, February 15, 2012

Breakfast Æbleskivers (Danish Pancake Balls)

The tradition in my house to make this for breakfast on New Years morning. Let me tell you, it's a great way to start the year off. If you want to get fancy, you can even fill these with a little jam as you turn them.

2 cups buttermilk (or you can use milk with a splash of lemon juice in it)
2 cups flour
2 eggs
2 tsp baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tbsp sugar
4 tbsp melted butter
More butter or shortening (for greasing the cast iron pan)

Yes, you do need a special pan, but once you buy one of these you pass it down through generations.

Separate the eggs and use an electric beater to whip the egg whites until they are fluffy and stiff. In another large bowl, mix together the rest of the ingredients until combined. Then with a spatula, carefully fold in the egg whites to keep fluffy.

Heat the pan to medium and pour a tsp of melted butter or shortening into each well.

*So the first one might not turn out the prettiest, but you do have to practice and get the technique down.*
Pour 2 tbsp of batter into each well, making sure not to overflow the sides. Once the batter bubbles around the edges (let it cook a minute), use a wooden skewer (or fork) to slowly turn the half-moon pancake over. The uncooked batter in the center will flow out and refill the well as you flip it over. Let all sides turn golden brown and set aside the cooked ones in a kitchen towel to keep warm.

Serve with syrup, powdered sugar, jam, or applesauce!