Aebelskiver (Danish Pancakes)

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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.

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When it bubbles combine it with the rest of the ingredients. Let stand for about an hour.

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Spray the pan with olive oil and heat to medium.

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Add a spoonful of batter to each depression.

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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.

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The turned pancakes.

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Keep warm and serve hot with powdered sugar on top.

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I tried putting some batter in a mini doughnut pan and baking it at 375 for 15 minutes.

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That worked too, but the pan is nice for putting fruit inside.

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One year ago: Wild Leek Pizza

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