AEBLESKIVER (DANISH PANCAKES)
As a young girl, I constantly craved Saturdays and Sundays when my mother would prepare these small delicious pancakes. Now as a college student, I still look forward to Christmas time when our family is together and my mother and I prepare an overwhelming amount to feed family members! Definitely add in any kind of jam, peanut butter, honey, Nutella®, chocolate chips, fruit (diced apples, blueberries, etc.); the possibilities are endless and so delicious!
Provided by ellie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 18 g, Cholesterol 34.2 mg, Fat 4.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 361.5 mg, Sugar 5 g
DANISH PANCAKES
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.-Lise Thomson, Magrath, Alberta
Provided by Taste of Home
Time 40m
Yield 20 filled pancakes.
Number Of Ingredients 7
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.
Nutrition Facts :
DANISH OVEN PANCAKE (AEGGEKAGE)
An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding). Just make sure you serve immediately, this pancake does not do well cold nor is it a good leftover. But chances are you won't have any remaining Aeggekage to worry about!
Provided by WOLSELEY
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 34.2 g, Cholesterol 227.1 mg, Fat 19.8 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 10.7 g, Sodium 623.6 mg, Sugar 8.9 g
DANISH PANCAKE BALLS
Provided by Food Network
Categories dessert
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form. Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain. Gently fold in the beaten egg whites. Transfer the batter to a pitcher for easy pouring into the pan.
- Heat the ebelskiver pan over medium heat. Drizzle each hole with approximately 2 tablespoons of canola oil. Test the heat of the pan with a teaspoon of the batter; it should bubble immediately. When the pan is hot enough, fill each hole to the top with the batter. Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn. Wait 1 minute, then turn completely over. Cook 2 to 3 minutes more. The pancake balls are done once a skewer inserted into the center comes out clean.
- Dust with confectioners' sugar and serve topped with strawberry jam.
DANISH PANCAKES / CREPES
These pancakes are served as a dessert in Denmark and the traditional filling is jam and sugar; but you can really add anything to your liking. We also eat them for breakfast. They freeze well for up to 3 months, I place parchment paper between the pancakes and you can easily remove them from the bag even when frozen
Provided by Deantini
Categories Breakfast
Time 40m
Yield 10-12 pancakes, 5 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
- Let sit for 20 minutes (this step can be omitted if you are short of time).
- Add a bit of oil to a non-stick skillet and heat until medium warm.
- Tilt the pan approx 90 degrees and pour batter from the top. The batter wil run down and fill the pan. You can also pour the batter in the middle of the pan and quickly make cirkeling motions to distribute the batter all over the pan. The goal is to have as thin a batter layer as possible.
- Cook until the pancake is a bit stiff and flip over, cook for another 1 minute The pancake should be light brown on both sides.
- Remove and repeat.
Nutrition Facts : Calories 247.2, Fat 6.7, SaturatedFat 1.8, Cholesterol 115.3, Sodium 191.9, Carbohydrate 35.4, Fiber 1.1, Sugar 4.9, Protein 10.4
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