Do you remember??

Do you remember this table??  Well I sold it to a friend but before I did that I refinished it.  Would you like to see what it looks like?  It was too dark to get any good pictures tonight but tomorrow I will take some and you can see the transformation :)

Aebelskivers (Danish ball Pancakes)

Day 3 of pancake week brought us Aebelskivers (Danish Ball Pancakes).  So once again I have a lot of Danish blood in me too.  From both sides of the family.  As a matter of fact my family tells me that my stubborn side is my Danish side :).  I bought my pan in a Mercantile in the area my Danish relatives from my mom's side settled.  Aebleskiver pans are usually made of cast iron and very heavy.  I have a friend who is Danish and when her husband would have to go out of town he would tell her to sleep with the pan in case someone broke in. These bad boys were being consumed faster than I could cook them, so there was no staging for photos.  If you live near me and would like to try these little delights but don't have the pan, let me know and I would be happy to let you borrow mine.

So do you have a pancake recipe from somewhere on the globe you want to share with me?  I am thinking about German Pancakes tomorrow or crepes, but we have those all the time and I am game to try something new :)

 I have tried multiple recipes for these and this is the one I tried this morning.

This recipe comes from Williams-Sonoma.com
FYI You will need some special equipment for this recipe: namely, an ebelskiver pan and some of those long tooth picks or knitting needles to flip the balls over while baking.

Ingredients:

1 3/4 cups all-purpose flour

3/4 tsp. baking soda

1 tsp. baking powder

1 1/2 TBSP granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 TBSP (1/2 stick) unsalted butter, melted
1 pint fresh blueberries
Confectioners’ sugar for dusting
Maple syrup for serving

Directions:

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
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. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners’ sugar and serve warm with maple syrup. Makes about 40.

Welsh Pancakes

So I have a lot of European history in my family and Wales is a big one.  So when I found this recipe a year or 2 ago I had to try it.  These aren't the kids favorite so I don't make them often.  They like them but you know how kids are sometimes.  So it had been a while.  I think that as a breakfast they are good but they fall apart really easy.  But as a snack yum yum.  I bagged up the leftovers and put them in the fridge.  They make a great snack when I am feeling a little sick.  They are a cross between a biscutt, and a pancake.  You roll them out and cut them with a cutter and then cook them on a griddle like a pancake.  I found the recipe on Mel's Kitchen Cafe.

Here is the recipe:


*Makes about 3 dozen 3-4 inch cakes
3 cups (12 3/4 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, cut into pieces
3/4 currants (optional – I left out)
2 eggs beaten with enough milk to yield 3/4 cup liquid

In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough. Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 300 degrees). Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough. Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.

Pancake Week

So a lot has been going on since I posted last.  I was busy getting ready for girls camp.  A week at girls camp.  Then I realized my family reunion was 2 days after I got home from camp.  We did that and the day after we got home, I got put on bed rest.  Yep that is right!  I am pregnant!!  There was some bleeding so down on the couch I went.  Thank Heavens that only lasted 1 week, and I am pleased to report that the baby is growing right on schedule and has a very good strong heart beat.  This baby will be joining our family in February.  So you would have thought with me being down there would have been tons of posts.  There should have been but there was really lots of projects I took half pictures of and etc.  So I am back and very queasy.  We are a cereal every morning kinda people, with a cooked breakfast thrown in about 1 a week.  Well cereal has no appeal to me right now, might just be the ones we have right now.  So even being nauseous every morning I have been making breakfast.  This week has turned into pancake week. 

Monday was your average all American Buttermilk Pancakes.   You can see the recipe and post about it by clicking here.
I made up a syrup recipe recently that I call Brown Sugar Butter Almond
1 cup water
2 cups brown sugar
2-3tbsp butter
1/2 tsp almond extract
Boil your water, stir in brown sugar until disolved.  Remove from heat add butter and almond extract.  Stir until butter is melted.  Use on your favorite pancakes, french toast, waffles, etc.