Aebleskivers ( Danish pancakes) from Blīcher Creatures: Bob and Shana Waterbury of The Lazy Susan
1 1⁄4 cups all-purpose flour
1⁄2 teaspoon salt
2 1⁄4 teaspoons baking powder
2 tablespoons granulated sugar
1⁄2 teaspoon ground cardamom or 1⁄2 teaspoon ground cinnamon
1 egg, beaten
1 cup milk
3 tablespoons butter or 3 tablespoons margarine, divided, melted and cooled
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.
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 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.
We serve ours with two options for accompaniments, sweet or savory. Our sweet option features BLiS Bourbon Barrel Aged Maple Syrup and Tahitian Vanilla Salt as a finishing touch along with molasses roasted pears, peanuts, bacon jam, and dark cocoa.
Learn more about Bob and Shana Waterbury of The Lazy Susan here!