<html> <head><title> bleskiver, Danish Buttermilk Pancake Balls by Tom Galloway</title></head> <META NAME="Author" CONTENT=" Larry Andersen "> <META NAME="Keys" CONTENT=" Danish, buttermik, pancake, balls, raspberry syrup, apples"> <META NAME="description" CONTENT=" Traditional Danish treat, buttermilk pancake balls prepared with fruit and topped with jam or syrup" <!-- Picture and Recipe Title --> <table border="0"> <tr> <th rowspan="2"> <img src="aebleskiver0.gif" Border="0" width="400" height="300"> </th> <td width=320><center> <p><h1> bleskiver</h1></center></p> <p><center> <h1> Buttermilk Pancake Balls</h1> </center></p> </td> </tr> <tr> <td> </center></td> </tr> </table> <table border="0"> <TR> <TD Width=640> <p><i> If you could stroll down the main street of Solvang, a Danish community in California, you would see an unusual pan featured in many of the shop windows. Looking like an inverted frying pan with deep dimples, the monk s or bleskiver pan is used to make a Danish treat, pancake balls. The pancake balls, bleskiver, can be made plain or with fruit - especially apples, hence the name. As a variation, try a bit of cinnamon and nutmeg in place of the cardamom. Another variation would be a slice of banana and a pecan half. In summer, when there is fresh fruit on the vine, try a plump raspberry and a slice of banana. Not traditional but it makes for tasty bleskiver. This recipe, for bleskiver Krnemlks or buttertmilk pancake balls, makes a nice seasoned, high rising product. In a pinch, try some of your favorite pancake mix. </i></p> </TD> </TR> </table> <!-- Recipe Atributes. --> <table border="0"> <TR> <TD Width=320> Preparation: 45 minutes </TD> <TD width=320> <i><b> Life Experience Recipe </i></b> </TD> </TR> <TR> <TD Width=320> Serves 4 to 6 persons</TD> <TD width=320> Tom Galloway, adapted <i>...from Danish Kitchens</i> </TD> </TR> </table> <!-- Ingredients Section. --> <table border="0"> <TR> <TD Width=320> <B>Ingredients:</B> </TD> <TD> </TD> </TR> <TR> <TD Width=320> <UL> <LI> 2 cups butter milk <LI> 2 cups all-purpose flour <LI> 3 whole eggs, separated <LI> 4 tablespoons sugar, divided <LI> teaspoon cardamom </UL> </TD> <TD Width=320> <UL> <LI> teaspoon salt <LI> 1 teaspoon baking soda <LI> 1 teaspoon baking powder <LI> 1 tart apple <LI> Bacon fat, for frying </UL> </TD> </TR> </table> <!-- Procedure Section. Letter ASCII HTML alt + 146 &AElig; alt +0216 &Oslash; alt + 143 &Aring; alt + 153 alt + 145 &aelig; alt +0248 &oslash; alt + 134 &aring; alt + 148 --> <table border="0"> <TR> <TD Width=650> <b>Procedure</b> <OL> <LI> Wash and core the apples. Cut into small chunks, about sugar cube-size. Place the cubes in a plastic bag. Add 2 tablespoons sugar and the cardamom. Close top of bag and shake well to coat the apple pieces. Set aside to macerate. <LI> Separate eggs. Beat egg whites until stiff. Set aside. <LI> In another bowl, beat egg yolks. Add 2 tablespoons sugar, salt, milk, flour, baking soda and baking powder. Mix well. Fold in egg whites. <LI> Preheat bleskiner pan over medium-low heat. Add a small dollop of bacon fat to each well. You will be filling the wells about three-fourth full. Put half that amount of batter in each well. Place one of the seasoned apple chunks on top of the batter. Add additional batter to fill about three-fourths full. (Many use applesauce instead of apple chunks or any favoite fr.uit for that matter)</LI> <img src="aebleskiver1.gif" Border="0" width="300" height="225"> <img src="aebleskiver2.gif" Border="0" width="300" height="225"> <LI> Cook for 2 to 4 minutes, or until bottom of ball is nicely browned. Turn balls over and cook until browned. A lot of sources recommend a knitting needle as the ideal bleskiver turning tool. I use a bamboo chop stick, cut once with a knife to give a flattened point, and it works well. <LI> Keep balls warm, covered with a towel on a plate in the oven, about 200F, until all the pancake balls are cooked. Serve 3 or 4 to a plate, drizzle with raspberry syrup or a side of preserves and dust with a bit of powdered sugar.</LI> <center><img src="aebleskiver3.gif" Border="0" width="300" height="225"> </center> <LI> The batter and the servings never come out right - usually too much batter. Make all the bleskiver and the extra can serve as a tasty and welcome snack food for the rest of the day. <center><img src="aebleskiver4.gif" Border="0" width="300" height="225"></center> </OL> <p><i> I sometimes use a pancake mix, such as <b>Krusteaz,</b> when i don t have all the ingredients on hand to make the buttermilk batter. Add teaspoon of baking powder to the pancake mix and enough water (about cup of water to 1 cup of mix) to make a stiff batter. Fil the wells almost to the brim.</i></p> <p><i> Cardamom (ground seed): Ceylon and South India are the primary sources for cardamom. It is a popular ingredient in Scandinavian cooking in both meats and pastries. It is an essential ingredient in East Indian curry . In the Arab countries it is used extensively as a coffee flavoring.</i></p> </TD> </TR> </table> <!-- decorative band --> <table border="0"> <TR> <TD Width=640> <center> <img src="aebleskiverpan.gif" Border="0" width="107" height="74"> <img src="vikingband.gif" Border="0" width="480" height="60"> </center> </TD> </TR> </table> <p></p> <A href="contents.htm">Return to Cookbook Contents Page</a> <address>Latest revision done December 2005</address> <img height="20" Title="Our visitors" hspace="4" width="60" align="middle" vspace="2" border="0" src="http://counter.digits.net/wc/-d/4/JanisGardensCookbook" /> <a href="http://www.digits.net/">Counter courtesy of WebCounter</a> <p> <a href="https://www.aplus.net/">Hosted by <b>aplus.net</b></a> </p> </body> </html>