Food Law 101; "Even If You Can't Say It Correctly..It is Perfectly Legal To Eat It"!

What do you get when you cross a waffle, a pancake and a doughnut together? You get Aebleskivers of course! Don't worry about the pronunciation; there will be no test at the end of this post...

Aebleskivers are much easier to make and far easier to eat than they will ever be to say. They even have their own special little pan, which is an absolute must to make these properly. These are so much fun; they end up being the size of a tennis ball with the slight crunch of a waffle, the tenderness of a pancake and the taste and sensory pleasure of munching on a doughnut.

Just like doughnuts Aebleskivers can be eaten plain fried or you can fill them with assorted jams, jellies, chocolate or they are incredibly good with a little mashed ripe banana in the middle. Aebleskivers can be dusted in powdered sugar or cinnamon sugar or can be dunked in maple syrup or whipped cream. You can just go crazy with these little sugary carby delights.

I truly believe that an Aebleskiver pan is a must in everyone's baking pan collection, once you have it you will see just how much fun they are to make as well as eat.

Aebleskivers

2 c. buttermilk

2 c. flour

2 eggs

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. soda

2 tbsp. sugar

4 tbsp. melted butter

Separate the eggs and beat the whites stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in egg whites last. Put about 1 tablespoon of oil or shortening in the bottom of each cup of the aebleskiver pan and have hot.

Pour in about 2 tablespoons of batter into cup and as soon as they get bubbly around the edge turn quickly. Use forks to turn continue cooking turning the ball to keep from burning.

If you would like these filled add your choice of filling (no more than a teaspoon full) to the center of the batter right before you flip your Aebleskiver over. When finished roll in sugar or leave plain, may also dunk in syrup or dip in whipped cream.

Wake Up and Be Happy

These are like a beautiful dream that you never want to wake up from. Light fluffy layers of chocolate pancakes like gentle clouds glistening with the gentle dew of vanilla syrup cascading through the rivers of melted butter.........Hey! Wake Up! Sure it's a nice dream but why dream about them when you can actually be making them and eating them.

Chocolate Pancakes

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 cup milk
4 teaspoon butter, melted
2 eggs
4-6 teaspoons cocoa
Chocolate chips, optional

Combine dry ingredients. Add remaining ingredients and stir only until mixed.

Preheat a non-stick skillet until very hot, brush lightly with butter. Pour pancake batter onto hot skillet; flip when bubbles begin to form along edges. When lightly browned on both sides, remove pancakes and stack with pats of butter between each one.
Keep warm in oven until ready to serve.
Try serving these with this delicious vanilla syrup or any of your own favorite pancake toppings.

Vanilla Syrup:

1/2 cup butter, melted
1 1/2 cups powdered sugar
1 teaspoon vanilla

Mix together until smooth

What Can I get You Hon' ?

Nothing could be finer than some pancakes from the diner in the morning (everybody sing lol). Who doesn’t love diner food, we have so few left at least out my way. Do you have many diners left where you are? I miss blue plate specials and diner speak such as; “Adam and Eve on a raft (2 poached eggs on toast) or Wreck’ em (scramble the eggs).
Everything seemed to taste better while sitting at the counter or in a booth. The cheeseburgers, the milkshakes even something as simple as a tuna salad sandwich tasted unbelievable and could anything ever compare to a diner breakfast; “ eggs, hash browns, bacon or sausage and the endless cup of coffee (the best coffee ever, would put Starbucks to shame) and you’d get all that for less than a few dollars. This diner post would not be complete if I did not give honorable mention to the “Diner Pancake” whether it is a short stack or full stack these pancakes were the tastiest, fluffiest most delicious pancakes ever.
I think I make a pretty mean pancake but even mine will never compare to the ones I use to get at the diner.
Here’s a really good straight forward pancake recipe, that tastes pretty close to what you might be served at a diner…….well not quite, there are a few ingredients missing. The sweaty short order cook, the greasy well used griddle, the waitress snapping her gum while taking your order and the diner itself.

2 eggs
2 cups buttermilk
6 tbsp. vegetable oil

1 3/4 cups flour

2 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tbsp. sugar

Combine liquid ingredients and dry ingredients separately. Mix until smooth. Let batter rest for 10 minutes. Cook on a preheated griddle for 1 minute. Sprinkle with blueberries, pecans, bananas or strawberries on uncooked side. Turn pancakes and finish cooking, makes about 10 pancakes.

What's for Breakfast?

No matter what you decide to flavor your pancakes with you can never go wrong with ricotta cheese in your pancake batter. The ricotta adds richness and a lighter quality to your pancake. Whole milk or part skim ricotta is totally up to you, whichever one you choose will not alter the taste, the only difference will be the number of calories.

Blueberry Ricotta Pancakes

2 cups Bisquick

1 cup ricotta cheese

2 eggs

3/4 cup water

1 tsp lemon zest

1 pkg (6 oz) frozen blueberries or fresh if you have them.

Stir all ingredients together. Over medium heat, warm greased griddle 5 minutes. Using 1/4 cup measure, pour batter onto griddle. Cook 4 minutes or until golden, turning once. Repeat. Dust with confectioner’s sugar, if desired.