Danish Ebelskivers Recipe With Bisquick Recipe For Banana

DANISH EBELSKIVER

Steps:

• Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
• Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
• With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
• Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
• Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
• Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

EBELSKIVERS - DANISH PANCAKES

Steps:

• In a large bowl, whisk together flour, sugar, baking powder & salt.
• Separate eggs, set whites aside.
• Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed - some lumps will remain.
• In a separate bowl, using electric mixers, beat egg whites until stiff peaks form.
• Fold whites into batter.
• Grease each well of the mold with oil or softened butter using a pastry brush or paper towel.
• Heat pan up over medium heat.
• Pour batter into each well, filling about half way. I use a small ladle.
• Fill with about half a teaspoon of jam or a pinch of chocolate chips.
• Top with additional batter - I fill 1/8" from the top.
• Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes. I use 2 chopsticks to maneuver and flip each ebelskiver. I also do a "3-point turn" when I flip them. Whatever works for you.
• Repeat with remaining batter.
• Remove each pancake and serve with a dusting of powdered sugar or syrups. Enjoy.

AEBLESKIVER

Steps:

• In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

BISQUICK DANISH

Steps:

• Stir butter, sugar and bisquick together until crumbly.
• Gently add in coffee creamer and half and half or milk until dough just starts to form.
• Drop about a heaping tablespoonsful dough onto a greased baking sheet.
• Make an indent into each Danish.
• Fill indent with a small amount of preserves.
• Bake at 425 degrees Fahrenheit for 10-12 minutes, or until just starting to turn golden.
• While they are baking make the glaze by combining the powdered sugar, coffee creamer or milk, and corn syrup.
• Drizzle glaze over warm danishes.

BLUEBERRY EBELSKIVER - ÆBELSKIVER (DANISH FILLED PANCAKE)

Steps:

• In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
• In another bowl, lightly whisk the egg yolks.
• Whisk in the buttermilk and ricotta.
• Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
• In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
• Put 1/2 teaspoons butter in each well of a ebelskiver pan.
• Place over medium heat and heat until the butter begins to bubble.
• Pour 1 Tbs. batter into each well.
• Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
• Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
• Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
• Transfer to a plate.
• Repeat with the remaining batter and blueberries.
• Dust the pancakes with confectioners' sugar and serve warm.
• For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.

AEBLESKIVER (DANISH PANCAKES)

Steps:

• Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• Heat an aebleskiver pan over medium heat; prepare with cooking spray.
• Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.