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February 27, 2014

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Stars, Stripes, and Pancake Balls

July 3, 2016

It's Time for a Red, White, and Blueberry Breakfast!

 Aebleskivers: Danish Pancake Balls

 

I love festivities! I just do, I can't help it. Any excuse to take extra time and care towards the end of creating something special or celebrating some unifying thing makes me giddy with enthusiasm. I'm not ashamed to admit it. So, this Fourth of July weekend I decided to take the vintage aebleskiver pan down off of the wall and put it to good use making something deliciously patriotic to celebrate our independence. I love the comforting effects of food, it not only nourishes our bodies, but also holds nostalgic memories and brings us closer together. Aebleskivers remind me of trips up the Californian coast with family and friends, taking detours to the little Danish town of Solvang; every time stopping to enjoy a few of these little Danish treats.

 

For those of you that don't know, aebleskivers are Danish pancake balls or 'puffs', made in a special pan that gives them their awesome spherical shape. Traditionally, they're served with preserves or jam, and commonly around Christmas time. I'm serving mine with a homemade mixed berry compote and sprinkling of powdered sugar. Yum, yum. So, without further ado here's how to make your Independence Day morning delightfully festive and tasty. And who knows, maybe you'll start a family tradition that one day holds special memories for you and the ones you love.

 

But first, a tip... 

 

Seasoning Your Pan:

If your aebleskiver pan is new and isn’t Teflon coated, season it by preheating it to medium-hot until water dripped onto the surface sizzles. Brush entire cooking surface generously with vegetable oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your aebleskiver pan is ready for use! If your old aebleskiver pan seems to stick, wash its cooking surface in soapy water. Then season as directed above.

Ingredients

Aebleskivers

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 1/2 teaspoon ground cardamon or cinnamon

  • 1 beaten egg

  • 1 1/2 cup milk

  • 3 tablespoons melted butter

 

Mixed Berry Compote 

  • 2 cup fresh or frozen berries - I used Sunrise Growers Organic Antioxidant Blend, which is a mix of strawberries, blueberries, raspberries, cherries, and pomegranates. 

  • 1/4 cup sugar 

  • 1 tablespoon butter

  • pinch of salt

 

Tools

  • Mixing bowls, measuring cups, measuring spoons, whisk 

  • Aebleskiver pan

  • Silicone pastry brush 

  • Slender wooden or metal skewer

  • Sauce pan

  • Silicone spatula  

Yield: This recipe makes apx. 15-16 aebleskivers.

Directions

Step One: Combine Ingredients 

 

Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of melted butter in a small bowl. Then, add wet mixture to dry combination and stir until blended and smooth.

 

 

Step Two: Heat, Fill, Rotate

 

Place seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining tablespoon of butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up. Rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal. Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Then using the skewer, lift balls from pan when firm and golden brown.

 

 

Repeat with remaining batter, and set aside covered to keep warm. 

 

Step Three: Making the Mixed Berry Compote

 

 

In a small sauce pan combine berries, sugar, butter, and salt. Place over medium heat, stirring frequently until sugar dissolves. Allow berry mixture to come to a boil, then reduce heat to low and allow to simmer for 10 minutes. Mixture should thicken.

 

Remove from heat and allow to cool. Then, using a hand blender break up large pieces of fruit until you've created a chunky berry sauce. 

 

Serve immediately or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket. Top with berry sauce and dust with powdered sugar, then enjoy!  I completed my Fourth of July breakfast with fresh cherries, blueberries, and strawberries, as well as pan fried uncured bacon and fresh squeezed orange juice. 

Fourth of July Breakfast

 

 

 

 

 

Have a happy holiday!

 

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