Aebleskivers – Dutch Pancakes

nutella filledjelly filledHappy New Year!!!  I hope you have all had an amazing time celebrating with family and friends. We spent the countdown at home this year with our 2 boys.  This was the first year that they actually made it until midnight (or technichally the first year that we haven’t tricked them with the East Coast countdown.. heehee).  We had a fondu night complete with cheddar beer fondu, beef broth fondu (for steak) and my favorite, chocolate fondu with lots of fruit and donut holes for dipping.  It was such a fun night full of games, music and of course food.

Breakfast consisted of bacon, eggs and these delicious gems called Aebleskivers [pronounced eb-el-skee-vers].  These Dutch pancakes do require a special pan if you want to make them round (you can technically just cook the batter flat on a skillet), but if you have the chance to pick one up, you are in for a treat! pan I purchased mine (actually my sweet momma bought it for me) from World Market.  I understand William Sonoma and Amazon also sell them.  These are to die for!  They are slightly crisp on the outside and dense yet fluffy on the inside.  Generally, they are served rolled in powdered sugar with some kind of fruit preserves (or Nutella).  You can also just serve with butter and syrup.  I like to pipe preserves or chocolate into the center of the pancake for a little extra wow factor.

Historically, Aebleskivers were made in hammered copper pans but today, the pans are generally made from cast iron or aluminum with a non-stick coating.  You will also want to have something to turn them with.

stick I used a little wooden stick I had for making caramel apples.  You can also use a chop stick, a fork or even a knitting needle if you really want to do it like  a pro.

These are such a fun treat! They are a blast to make and even more fun to eat.  There are several different recipes online, most call for either yeast or baking powder as the leavening agent.  I can’t wait to try the yeast ones but the baking soda ones apparently require a little less effort.

Ingredients:

2 1/2 cups all-purpose flour

6 Tablespoons sugar

5 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 large eggs

2 cups milk

4 Tbsp melted butter

Directions:

dry ingIn a mixing bowl, mix all the dry ingredients together (flour, sugar, baking powder, cinnamon, and salt).  wet into dry ingIn a separate bowl, whisk butter, milk and eggs together.  Add liquids to dry ingredients until evenly moistened.

butter panfill cups

Place 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.

first turn

Cook for approximately 1 minute then poke your dowel (or whatever you are using) into the center of the batter and pierce the bottom.  Gently pull shell to rotate pancake until about half the cooked portion is above the cup rim and uncooked batter flows down into the cup.

turn all

ballsCook until crust on  bottom of ball is again firm enough to pierce then rotate ball with skewer until ball is closed.  Continue cooking, rotating the ball if needed until the batter in the center is completely cooked.  You will want to pull one of the pancakes apart slightly to test the center.

fill nutella

rolled in psAt this point, you can pipe filling into the center.  Roll in powdered sugar if desired.  Serve warm.

Aebelskivers

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients:

2 1/2 cups all-purpose flour

6 Tablespoons sugar

5 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 large eggs

2 cups milk

4 Tbsp melted butter

Directions:

  1. Mix all dry ingredients together in a bowl.
  2. Mix all wet ingredients together in a separate bowl.
  3. Pour wet ingredients into the dry ingredients and stir until completely combined.
  4. Heat pan on medium-low heat until hot enough to make a drop of water dance.
  5. Using a 1/8th measuring cup or ladle, fill each half sphere in your pan almost to the top.
  6. Let cook for approx. 1 minute or until a good crust forms on the bottom of the pancake
  7. Pierce your skewer into the bottom of the pancake and swipe it up, turning it 1/4 of a turn so that the batter once again fills the half-sphere.
  8. Let cook for at least another 30 seconds before turning again to complete the ball.
  9. At this point, you will just keep cooking and turning until the inside of the ball is completely cooked (you can test this by poking with a toothpick or splitting one slightly and peeking inside.
  10. Remove from pan.
  11. Pipe with filling if desired.
  12. Roll in powdered sugar.
  13. Serve warm.

I found this recipe here http://www.myrecipes.com/recipe/danish-pancake-balls-aebleskiver.

 

Advertisements

Mountain O’ Caramel Corn with Chocolate Drizzle

Ok, I made this yesterday and I have an awesome trophy of a sugar bump on my tongue because I JUST CAN’T STOP eating it! It makes a huge batch and I have done a really amazing job taking care of eating most of it so my family doesn’t have to ingest all of those calories…just watching out for my family.

This is so inexpensive to make, considering when you buy it at the fair, you pay like $75 for a little 6 oz bag.  It is so delicious and crunchy, not the chewy kind that gets glued to your back teeth.

Ingredients:

1 cup un-popped popcorn kernels

3 Tbsp vegetable oil

1 cup butter

1 cup brown sugar

1/2 cup light corn syrup

1 tsp salt

1 cup granulated sugar

1/2 tsp baking soda

1 tsp vanilla

3 ounces chocolate (feel free to use more, chocolate gives me headaches so I have to limit myself)

Feel free to add some peanuts, pecans, almonds, raisins, whatever your little heart desires.

Directions:

Time to bust out your largest pan or wok (I use my 12 inch frying pan).  If you don’t have a large pan, get a big metal bowl, some foil and some tongs.

Heat 1 Tbsp oil in pan over medium-high heat.  Add 1/3 cup un-popped kernels and cover with lid.  Shake shake shake that pan back and forth until your kernels are all popped.  I wait until there are a few seconds between each pop and immediately dump into a large bowl.  Don’t stop shaking or your kernels will burn.  If you are using a bowl, do exactly as you would with the pan (just be careful not to burn yourself). Feel free to use your air popper if you have one.  I do not, so this is the next best option. Continue this in three batches until corn is all popped.

Melt butter in a sauce pan over medium heat.  Add sugar, salt and corn syrup.  Bring to a gentle boil. Boil five minutes without stirring.  Remove from heat.

 

Stir in vanilla and baking soda.

Pour over popcorn.
Stir until popcorn is well coated.

Confession-I tried this yesterday with a paper bag instead of a bowl because I have heard all about “paper bag caramel corn.”  Oh boy, was I disappointed.  The bag ate half of my caramel!  I’m serious! I contemplated eating the bag because it had so much caramel stuck to the sides.  So, gonna stick with the good ol’ bowl method from now on.

Bake at 250 degrees for 30 minutes, stirring every 10 minutes. Immediately pour onto counter on wax paper, foil or parchment paper.  Separate kernels to cool. (Don’t be looking too close at my oven :))

Place 2/3 chopped chocolate pieces in bowl.  Microwave for 1 minute, stir.  Microwave for 15 seconds at a time, stirring each time until chocolate is melted.  Add additional 1/3 chocolate and stir until smooth.  (This is the unscientific way to temper chocolate). It isn’t exact but does the trick for the most part.  Using a small spatula or knife, scoop chocolate and drizzle over top of cooling popcorn.  Let cool completely before eating…HA! Good one!.  Okay, so snack away but it will stick to your teeth before it is cool.  Store in an airtight container to keep crunchy.