Aebelskivers

Danish puffy ball pancakes with apples. Is there anything even better than that? Maybe Danish puffy ball pancakes with huckleberries.

It is true that aebelskivers take a special pan, but it is also true that this recipe also makes great normal old pancakes. If you want to go full skiver mode, you can get your own pan here.

AEBELSKIVERS

3/4 c. flour

2 t. baking powder

1 T. sugar

1/2 t. salt

1/2 c. non-dairy milk

1 t. apple cider vinegar

1/2 T. ground flax seed

1/4 c. water

1/8 c. canola oil

1/2 c. fruit

Combine milk and cider vinegar in a bowl and let sit for a few minutes. Add flax seeds and mix with a fork to add some air into the mix. This is the binder of the recipe, so it is important that it is incorporated and bubbly. Add your oil and water and mix again by hand. Add remaining ingredients (except for fruit) and gently mix until most of the bumps are gone in batter. Fold in the fruit.

Warm up the pan while the batter rests for 5-10 minutes. It should froth up a bit and appear to increase in volume. Thank you, chemistry.

Use butter or cooking spray to get pan ready. If you are using the aebelskiver pan, add your batter to fill about 3/4 of each cell. Once the batter appears to bubble, you can flip by using a non-marking utensil (like one of my really great smorknivs). You can continue to move each skiver around to cook evenly.

Serve by sprinkling powdered sugar or cinnamon sugar on the tasty little Danish dumplings. Syrup is also invited. Or jam. Or honey. They are pretty good with anything, really.