Friday Recipe Spotlight

I found this blog thru http://mysimplecountryliving.blogspot.com/ blog hop. I have wanted to learn how to make these since my trip to Holland when I was young. I recently got a Aebleskiver pan. So seeing this recipe on a older hop post made my day. These are great with powder sugar.I also love to add blueberry syrup to mine.
My recipe spot light comes fromhomemakingbeyondmaintenance.blogspot.com This is from her original post. Please take the time to visited her.  You never know what you might find. If you haven't tried one of these your missing a little piece of heaven. I am making myself hungry.  Hope you enjoy her family recipe as much as my family does.


You need a special pan that has hemispherical indentations in it. It's best with a heavy, like cast iron, pan. Over the years we've tried several kinds and I now just stick with the cast iron one.

How in the world did someone think of this? I read a funny speculation of the Vikings with their many battles having many indents in their shields and they loved pancakes. So without the convenience of frying pans, they greased their shields and poured the batter over them over the fire.

We make these for all holidays and birthdays. Their taste is a cross between a pancake and a doughnut.

I always start preheating the pan while I'm making the batter.
Here's the recipe I've developed -
4 eggs separated
4 tsps sugar
1/4 C oil or melted butter
2 C buttermilk or yogurt (sometimes I just add buttermilk powder to water)
1/2 tsp salt
2 2/3 C flour (I used to use white whole wheat or pastry flour I grind, now I sprout and dry grains to grind into flour for recipes like this. Soaking overnight would probably work too with the buttermilk - I've not tried this yet.)
1 tsp soda
2 tsps baking powder

I beat the egg whites first till stiff and then put them in a dish while I mix up the rest in my Bosch bowl and then gently add in the whites.

In the preheated pan, and now set on medium, put oil in each indent about half full. I find the first ones always need more oil, but then can use less as we're making more. Put batter, about topping the indent, in each. You can use a skewer to turn them, but I've gotten used to using two little forks. When you turn them the middle batter, still liquid, spills into the indent to cook for the other side making actual pancake balls. I'm a clean cook, so I always push the stuff that spills out of the indent back into the balls as I'm turning them, so the pan stays pretty clean. It takes awhile to get the hang of this. But they are so good and worth making.