Blueberry Ebelskiver Æbelskiver Danish Filled Pancake Food

AEBLESKIVER (DANISH PANCAKES)

Steps:

• Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• Heat an aebleskiver pan over medium heat; prepare with cooking spray.
• Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

DANISH EBELSKIVER

Steps:

• Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
• Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
• With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
• Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
• Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
• Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

BLUEBERRY EBELSKIVER - ÆBELSKIVER (DANISH FILLED PANCAKE)

Steps:

• In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
• In another bowl, lightly whisk the egg yolks.
• Whisk in the buttermilk and ricotta.
• Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
• In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
• Put 1/2 teaspoons butter in each well of a ebelskiver pan.
• Place over medium heat and heat until the butter begins to bubble.
• Pour 1 Tbs. batter into each well.
• Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
• Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
• Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
• Transfer to a plate.
• Repeat with the remaining batter and blueberries.
• Dust the pancakes with confectioners' sugar and serve warm.
• For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.

DANISH AEBELSKIVER

Steps:

• Beat eggs, sugar and cardamom. Add flour and 3 cups buttermilk and blend until smooth. Dissolve baking soda in remaining 1/2 cup buttermilk; stir into batter.
• Put about 1/4 teaspoon butter or margarine in each cavity of the Aebelskiver iron. When bubbly hot, drop in about a level tablespoon of dough.
• When browned and puffed, turn over with a skewer (traditionally a knitting needle) and brown other side.
• Serve these little browned puffs of dough with either preserves, maple syrup or applesauce and a dusting of confectioners' sugar. If you like, add a little grated sharp cheese to the dough for a different taste treat.
• Note: An Aebelskiver iron is of Danish origin, made of heavy metal, in which a small amount of batter is placed in each of several round indentations. The resultant little muffins are garnished in several ways and served for breakfast or dessert. These are obtainable in most kitchen supply stores or online.

AEBLESKIVER (ROUND, FILLED DANISH PANCAKES)

Steps:

• Beat egg whites until stiff; set aside.
• Beat egg yolks and buttermilk together.
• Sift dry ingredients together and add to liquid mixture.
• Add the melted butter and mix together until smooth.
• Fold in beaten egg whites.
• Fill pan cups about 1/4 full of oil and heat.
• Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons
• Bake until the edges are bubbly.
• Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
• Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
• Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
• Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
• Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
• Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.