It just amazes me when you sit and read about people still using these 100+ year old skillets that are in absolutely perfect condition. I have a decent amount of cast iron items in my cookware collection, however it does not see frequent use because of my small kitchen and storage issues with it. I cannot wait to have a bigger kitchen so that I can make good use of the pieces I have.
This morning’s breakfast was inspired by several recent inquires on the group regarding an Aebleskiver Pan. These wonderful little pancake balls are most common in Denmark although they exist in many countries. To the Dutch, they are poffertjes. Munker in Norway. They even reach as far as Japan, where they are savory instead of sweet and called Takoyaki.
Whatever you call them, they are delicious!
Makes 25-30 pancake balls
1 cup all-purpose flour
1/2 tsp. baking soda
1 large egg
1 cup buttermilk
2 tbsp. melted butter or oil
1 tsp. vanilla extract
1/4 tsp. almond extract
3 tbsp. jam, diced fruit, applesauce for filling (optional)
additional oil or melted butter for greasing pan between batches
Place pan on stove to heat over medium-low.
In a medium bowl, combine dry ingredients. Make a well in the center and add the egg, buttermilk, melted butter and extracts. Stirring from center and working outward, mix until batter is smooth.
Reduce heat to low, brush a bit of oil into each well. Fill each well barely 1/2 full. Add fruit, and cover with a drop of additional batter. The wells should only be 3/4 full.
Pancake balls will bubble just like traditional pancakes to signal it is time to turn them.
I prefer to use a fondue fork for turning but skewers, toothpicks, other other similar items will work just fine (apparently knitting needs are a favorite for this). It takes a bit to get the hang of turning these little things.
Cook until golden all the way around. Serve with confectioner’s sugar, maple syrup, or just eat plain!