Danish Apple Pancakes Aeblepandekager Recipe 475

Steps:

• Beat eggs lightly and add milk (and chia seeds if using). Combine sugar, flour and salt; add to egg mixture. Stir in cream. Fry apple slices over medium-high heat in butter until they are golden brown. Cover the bottom of a lightly buttered baking dish with the fried apples. (The recipe did not state what size dish to use. I used a 11 3/4 x 7 1/2 casserole dish and the recipe was ready closer to 15-20 min mark). Pour the batter made from the eggs and other ingredients over the apples. Bake at 500F for 20-25 (if 15-20 if using a smaller pan). Sprinkle cinnamon and lemon juice over the top. Return to over and bake an additional 10 minutes.

Steps:

• 1. In a medium size mixing bowl measure the flour, sugar, baking powder, and salt. 2. In a small mixing bowl measure the milk, vanilla, oil, and add the egg. 3. Give a couple of quick stirs with a whisk to break the egg yolk and everything is mixed well together. 4. Pour the liquid ingredients into the dry ingredients. 5. Use the whisk and mix just a few seconds, until all the ingredients are moistened. The batter will be lumpy. 6. The Aebleskiver pan should be lightly greased and hot, then fill each opening ½ full with batter. 7. Cook about 1 minute until lightly browned and turn with a bamboo skewer, chop stick, knitting needle, 2 prong fork, or toothpick. Cook 1 minute on the other side. 8. Serve with homemade strawberry syrup and fresh fruit. Yum! * For a special treat add a small piece of cheese and ham before turning over the Aebleskiver.

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.

Steps:

• 1. In a medium bowl, sift together the white flour, wheat flour, baking soda and salt; set bowl aside.
• 2. In a large bowl, beat together the egg yolks and sugar until creamy.
• 3. Alternate adding flour mixture and buttermilk to the beaten eggs, beginning and ending with the flour mixture.
• 4. In a separate bowl, beat egg whites until stiff, and gently fold it into the pancake batter in the large bowl until well incorporated.
• 5. Lightly spray the aebleskiver pan (or mini muffin tin) with the non-stick spray, and heat on a stove burner set over medium-high heat until hot.
• 6. Reduce heat to medium, and add 1 1/2 tablespoons of batter to each cup of the aebleskiver/muffin pan and let cook for a few minutes.
• 7. When edges are golden brown and the top begins to bubble, run a butter knife around the edges so batter pulls away from the edges of the pan (in Denmark, most home chefs use a knitting needle for this), and flip the pancake and let the other side cook another 1 to 2 minutes. You might need to turn them several times to prevent burning.
• 8. Dust the tops with powdered sugar if desired, or serve with your favorite jam or fruit preserves.

Steps:

• Preheat oven to 200.C.
• Sift flour & baking powder into a bowl & add 1 tblsp caster sugar.
• Combine eggs & milk separately & whisk into flour mixture until smooth.
• Heat a 22cm oven & stove proof plate or pan over a medium heat on the stove and add 20g butter, heat until butter begins to froth.
• Add apples, cinnamon & extra sugar, toss well and cook for approx 2-3 mins until apple is tender.
• Remove half the apples & pour half the batter over the apples in the pan.
• Bake in the oven for 4-5 mins or until browned & cooked through.
• Repeat with remaining apples & batter.
• Serve dusted with icing sugar & drizzled with cream.

Steps:

• Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
• Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

Steps:

• In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

Steps:

• In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.