Appetizing aliases always seem to make my mouth water with their near tangible tastiness. Powdered sugar sprinkles the tops as syrup pools at the bases of traditional Danish pancakes, and I can't help but think that waking up to these delectable delights is the best part of going to Gram and Gramp's. Ebleskiver pancakes are a beloved link to my past ancestors.
I know little about my heritage. My mother was adopted, leaving only my paternal grandparent's ancestry. Grandma has never gone in depth with her origins, but, to my delight, my grandfather has filled my head with fascinating stories of his Danish roots.
Although Grandpa doesn't remember much about Denmark, his few recollections are enthralling. When he was of a wee three years of age, he caught fire when playing in a backyard sandbox. His absent father was nearly double his mother's age, and Gramps had to look up to his older brother, Chris, as a paternal figure. Every Sunday morning, my great grandmother crafted delicious Ebleskiver.
Ebleskiver, also referred to as Aebleskiver, Appleskives, and Æbleskiver, is a european delicasy who's name translates to apple slices. This dish is traditionally cooked with either apple chunks or applesuace in the batter, although modern versions tend to go without. Ebleskiver has the solidity and taste of an average pancake, but traits such as its light and fluffiness are shared with popovers. Although those factors certainly add to the Danish pancakes, the real eye catcher is its strange spherical shape, lending itself to the nickname of "Pancake Puffs."
Whether they're Pancake Puffs or Ebleskiver, those Danish pancakes never cease to make me smile. When I walk into the kitchen and see what I like to call the Globes of Goodness, my heart fills with glee, not only because of the tastiness I am sure awaits but also for the connection to my only known ancestors. Some may see pancake imposters, but I see a link to my heritage that has become so much more than a flapjack.
-1 cup all purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1 1/2 teaspoons sugar
-2 eggs, separated
-1 cup milk
-3 tablespoons unsalted butter, melted
1. Whisk together flour, baking powder, and salt. In another bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients.
2. In a third bowl, beat egg whites for about 3 minutes. Fold egg whites into batter.
3. Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well and, when bubbling, add 2 tablespoons of batter. Let cook for about 4 minutes, then flip and cook for 3 minutes more. Transfer to a plate and tent with foil. Enjoy immediately with powdered sugar and syrup on top.