Friday, May 13, 2011

Danish pancakes -- ebelskiver 丹麥鬆餅

I first learned about the Danish pancakes at Williams-Sonoma. They look so cute like little round balls. The specially designed pan and a recipe book are also available at Williams-Sonoma. I fell in love with these little round pancakes filled with jam or cheese. They taste so light and fluffy. You can put anything you like in it and make a delicious breakfast treat.

Ingredients (make about 30):

  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 3 eggs, separated
  • 1 3/4 cups buttermilk 

    1. In a bowl, whisk together the flour, baking soda, baking powder and salt.
    2. In another bowl, whisk together the egg yolks and buttermilk.
    3. Add the yolk mixture to the flour mixture and whisk until combined; the batter will be lumpy. 
    4. In another bowl, whisk the egg whites, 1tsp lemon juice and sugar together until it forms firm peaks.
    5. Using a rubber spatula, gently stir in the egg whites in two additions.
    6. Put 1/2 tsp butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. 
    7. Pour 1 Tbsp batter into each well, add 1 compact tsp jam in the center of the batter and top with 1 Tbsp batter. 
    8. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. 
    9. Using 2 skewers, flip the pancakes over and cook for 3 minutes more. Transfer to a plate. Repeat with the remaining batter and jam.
    10. Drizzle the pancakes with the orange-cherry syrup or dust with powder sugar and serve immediately.  

    Specially designed pan
    More recipes can be found on Williams-Sonoma's website. They also have tips and teaching video about how to make those filled pancakes. Have fun!

    Recipe book

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