food

Aebleskiver Pan Three Ways

From sweet to savory and everything in between, this pan can produce pretty much anything — and in adorable little packages too. Want it? Click Here: http://taste.md/2vev6fr

food

Aebleskiver Pan Three Ways

From sweet to savory and everything in between, this pan can produce pretty much anything — and in adorable little packages too. Want it? Click Here: http://taste.md/2vev6fr

Ingredients

  • 1/2 cup chopped leeks
  • 1-2 glugs of olive oil
  • Salt and pepper to taste
  • 3 eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons heavy cream
  • 1/4 cup honey ham, cubed
  • 1/4 cup asparagus, finely chopped
  • 1/3 cup finely grated Parmesan
  • 1/4 cup grated cheddar cheese (or your favorite)
  • Clarified butter, melted
  • Fresh parsley, chopped

Steps

  1. Heat a skillet over medium high heat. Pour a few glugs of olive oil into preheated pan and sauté leeks until tender and start to caramelize. Season with salt and pepper. Set aside to cool.
  2. Whisk egg whites and cream of tartar until stiff peaks form. Set aside.
  3. Whisk together yolks, heavy cream, ham, asparagus and cooled leeks, and season with salt and pepper.
  4. Fold whipped egg whites into egg mixture.
  5. Heat ebelskiver pan over medium-high heat, add 1 teaspoon of ghee to each cavity and sprinkle lightly with 1/2 teaspoon of Parmesan cheese.
  6. Fill each cavity halfway with prepared 'batter' and sprinkle with grated cheese of choice. Cover with remaining batter, sprinkle with more grated Parmesan, and cook for a minute or two until eggs begin to pull away from the sides. Using skewers, flip over, cooking for another 2-3 minutes until cooked through.
  7. Serve with fresh, chopped parsley if desired, and consume hot.

Ingredients

BANANA BREAD PANCAKES

  • 2 eggs, separated
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 11/2 teaspoon granulated sugar + 2 tablespoons for dusting
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1 cup milk
  • 2 tablespoons white vinegar
  • Melted butter for brushing (ghee or clarified is great)

Banana cream filling

  • 1 banana, peeled and mashed
  • 1 tablespoon brown sugar
  • 4 ounces cream cheese, room temperature
  • 1/2 cup vanilla pudding
  • 1 tablespoon maple syrup

Variations

  • 1 mashed ripe banana + 1/4 cup finely chopped walnuts
  • 1 mashed ripe banana + 1/4 cup finely chopped walnuts + 1/4 cup mini chocolate chips
  • Regular without sugar caramelizing
  • 1 mashed ripe banana + piped with banana cream filling (recipe below)

Steps

BANANA BREAD PANCAKES

  1. Whisk egg whites until frothy and set aside.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, sugar, brown sugar and cinnamon. Add in egg yolks and streak in milk and vinegar until a smooth batter has formed. Fold in egg whites.
  3. Heat an ebelskiver pan to medium heat, and brush with melted butter. Sprinkle with 1/2 teaspoon of sugar, and scoop 2 tablespoons of the batter into each hole. Cook for 1-2 minutes until batter starts to pull away from the sides.
  4. Using toothpicks or thin chopsticks, gently flip each pancake, and continue to cook for another 1-2 minutes until golden.

Banana cream filling

  1. To make the banana cream filling, mash banana and brown sugar in a bowl until smooth.
  2. Mash in cream cheese, mixing until smooth.
  3. Stir in vanilla pudding and maple syrup.
  4. Place mixture in a piping bag and refrigerate until ready for use.

Variations

  1. If cooking one of the variations, add half the amount of batter followed by mix-in ingredient(s), and seal with remaining batter, making sure to cover the mix-in.

Ingredients

Sauce

  • 1/2 cup full-fat coconut milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt

THAI COCONUT PUDDING PANCAKES

  • 1 13.5 ounces can full-fat coconut milk
  • 1 cup water
  • 1 cup white rice flour
  • 1 cup sweet rice flour (glutinous)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Canned corn kernels
  • Chopped scallions

Steps

Sauce

  1. Combine sauce ingredients and set aside.

THAI COCONUT PUDDING PANCAKES

  1. In a bowl, combine all pudding pancake ingredients.
  2. Heat an aebleskiver pan on medium-high and grease generously with vegetable oil or ghee. Once hot, pour the pudding pancake mixture into each well filling two-thirds of the way up.
  3. Cover with a lid or foil and cook for about 3-4 minutes. Remove lid, top with sweet corn or scallions, and cook for 3 more minutes, or until the outside is golden and crispy.
  4. Gently release each piece by using skewers or a spoon to loosen the edges.
  5. Drizzle with sauce and serve!