Tag Archives: heritage

Danish Apple Pancakes (Ebelskiver)

Danish pancakes are made in a special cast-iron pan with small half-circles. If you don’t have one, you can find it here. I use mine for many recipes besides the typical breakfast pancake- cheddar corn cakes, teff flour chocolate desserts, even small potato latkes. The pancakes shown here are like tiny muffins, perfect for eating right out of your hand or dipping into hot coffee.

The wonderful thing about these pancakes is you can stuff them with brie or chocolate chips to get a delicious melted center. Traditionally, they were served with a fruit or jam inside. The recipe that follows calls for a pecan in the middle, making them a little more substantial.

Danish Apple Pancakes

  • 2 eggs, separated
  • 2/3 cup buttermilk
  • 1/4 cup coconut oil, melted until liquid
  • 1 apple, grated
  • 3/4 cup brown rice flour
  • 3/4 cup oatmeal, soaked
  • 1/3 cup pumpkin seeds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • handful of pecans

Mix together the dry ingredients, except the pecans. Add the buttermilk, oil, apple, and the egg yolk. Beat the egg whites until stiff and fold into the batter. Allow batter to sit for 10 minutes.

Add a little butter to the ebelskiver pan and fill each hemisphere with batter. Place a pecan in the middle of each pancake and press down with a spoon until it is submerged. When the batter begins to bubble, flip the pancakes using wooden chopsticks or a plastic spoon. This takes a little practice; you can start by turning them 90 degrees first, then 90 degrees again until they are fully inverted. Serve warm with jam.

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Filed under Recipes, vegetarian

chocolate checkerboard cake

My grandmother used to make this cake for our birthdays. Because it is so rich with buttery, gluteny, betty-crockery goodness, it’s something to make only for very special occasions. I had been waiting impatiently for one such day, when finally a good friend of mine had a birthday.  And coincidently, this friend happens to love chocolate, butter and sugar! I would like to share this family recipe with you, but with a warning: it is incredibly thick, making it easy  to form the checkerboard shape. Make sure you have lots of people to share it with you.

 

Chocolate checkerboard cake

1 1/2 c. butter
1 1/2 c. sugar
1 tsp vanilla
2 eggs
2 1/2 c. all purpose or cake flour
1 c. milk
1/2 tsp. salt
4 tsp. baking powder

 

 

Grease and flour the bottom of each cake tin. Beat together sugar, butter, eggs and vanilla until fluffy. Sift flour and measure.  Add baking powder and salt to flour and mix. Add 1/4  of flour to mix and beat.  Add 1/3 of milk to mix and beat. Repeat until all milk and flour are added to the mixture.

Divide batter in half and 1 1/2 squares of chocolate to half of the cake mix.

pour the batters like a target....I don't know how my grandmother made it look so even

Divide in round pans by creating three circles with each tin as follows- first pan:  chocolate, vanilla, chocolate, second pan:  vanilla, chocolate, vanilla. Bake about 20 minutes at 35o°.  Cool before removing from cake tin. For icing, I used a basic chocolate and butter recipe and added orange zest.

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Filed under food, Recipes