by Heather Harris Brady
I try and stick to recipes that don’t require a lot of specialty equipment but I’m breaking my rule here because these little pancakes are SO good it’s worth seeking out the pan. Plus, they’re kid-sized, great for little fingers, and you can tuck bits of jam or fresh fruit inside them too. I first had them at a company brunch, courtesy of a Danish co-worker.
Aebleskiver, Makes about three dozen 2″ pancakes
- 1 cup plus 1 tablespoon lukewarm milk
- 1 T. active dry yeast
- 3 eggs
- 2 tablespoons sugar
- 1 t. baking powder
- 1/3 c. melted butter or olive oil
- 1 teaspoon vanilla extract
- Juice and zest of one-half lemon
- 1 3/4 cups flour
- Powdered sugar
- Tart berry jam or fresh fruit
Combine the yeast with the warm milk and sugar.
When it bubbles combine it with the rest of the ingredients. Let stand for about an hour.
Spray the pan with olive oil and heat to medium.
Add a spoonful of batter to each depression.
When the edges look bubbly and cooked, turn each one in its space. I think it works best to push down on one side with a chopstick or small spoon to get them to roll over.
The turned pancakes.
Keep warm and serve hot with powdered sugar on top.
I tried putting some batter in a mini doughnut pan and baking it at 375 for 15 minutes.
That worked too, but the pan is nice for putting fruit inside.
One year ago: Wild Leek Pizza