FLUFFY GLUTEN-FREE PANCAKES
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
AEBLESKIVER (DANISH PANCAKE BALLS)
Based on a recipe from Sunset's Breakfast & Brunches cookbook. You will need an ebelskiver (aebleskiver or aebelskiver) pan to make this; we purchased our NordicWare one at L.L. Bean's in Freeport, Maine. "The tender ball-shaped pancakes the Danish call "aebleskiver" derive their roundness from the iron in which they're cooked.... To make perfectly round aebleskiver, you must frequently lift and turn the baked section of each ball. They will eventually seal themselves, creating a hollow in each center. Serve with your favorite jam or preserves." When we make these, we experiment by placing the jam, preserves, or chocolate inside the aebleskivers!
Provided by mersaydees
Categories High In...
Time 30m
Yield 12-15 pancake balls
Number Of Ingredients 10
Steps:
- Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
- Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
- Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
- Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
- Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
- Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.
AEBLESKIVER (DANISH PANCAKES)
As a young girl, I constantly craved Saturdays and Sundays when my mother would prepare these small delicious pancakes. Now as a college student, I still look forward to Christmas time when our family is together and my mother and I prepare an overwhelming amount to feed family members! Definitely add in any kind of jam, peanut butter, honey, Nutella®, chocolate chips, fruit (diced apples, blueberries, etc.); the possibilities are endless and so delicious!
Provided by ellie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 18 g, Cholesterol 34.2 mg, Fat 4.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 361.5 mg, Sugar 5 g
GLUTEN-FREE PANCAKES
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 4
Steps:
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
GLUTEN FREE PANCAKE BALLS (ÆBLESKIVER)
A couple Christmases ago, I saw the Pancake Puff pans in all the housewares stores, and ended up wrapping one up to put under the tree. I read a good discussion online about how the food science involved is similar to waffles - fried on the outside and steamed on the inside, use of separated eggs with beaten whites folded in at the end for more lightness. I modified the online aebleskiver recipe to be gluten free and checked it against the proportions I've used for gluten free waffles. Basically, this is a thicker batter than I use for waffles or pancakes, but otherwise, quite similar.
Provided by Lelandra
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the dry ingredients together. Begin preheating the pan on the stovetop.
- Separate the eggs into two separate bowls. The whites will end up being beaten separately. The yolks will be beaten with the other wet ingredients.
- Beat the yolks with the butter and buttermilk. Beat the egg whites until they just hold a 2 inch peak. Do not overbeat them. Add the yolk-butter-buttermilk mixture to the dry ingredients in a slow steady stream while mixing gently with a rubber spatula. Don't worry if there are still dry patches. Just don't over mix. Fold in the egg whites gently. If the batter seems too thick to be able to flow like molten lava, add a splash more buttermilk and mix in gently. It should be less firm than drop cookies, but more than the usual pancake batter.
- Fill the hollows of the greased hot pan and cook the aebleskiver until they are brown and a skewer poked into them comes out clean. (See below for more detail on this process). If you are not having your diners come up and retrieve them as they get done, let cooked skivvers rest in a 200 degree oven until the whole pile is cooked.
- MORE COOKING TIPS:.
- I have a glass-top range, which works with this pan, as it has extra cast iron at the bottom of the cups making it flatbottomed. (An antique pan designed for a gas range might have spherical bottoms, which might not have enough contact with the glass top.).
- I brushed the cups with a little canola oil, and then preheat the pan until a drop of water danced when flicked into one of the cups, but when cooking I turned the heat down a bit lower than I would use for something less thick. More into the medium range. I found in the course of cooking my batch, that you don't want to fill the cups more than 1/2 to 2/3 full, because they will expand as they cook. It is easier to work with about 3 of the holes at a time, at least at my expertise level of making skivvers. So fill batter in three cups, let it cook and firm up a little bit on the bottom, then drop in the chunk of apple or whatever filling you want to use (just a little 1/2 inch chunk of something), and get it pretty close to where it's ready to turn before starting the next group of 2 or 3 holes. Once those are full, go back to the first group and spin the balls a quarter turn so that at the top you see raw along one half and cooked along the other. I was not able to do this first turn with the wooden skewer - I used a teaspoon, being careful of the nonstick finish which is very minimal. I would not recommend the As Seen on TV pan to someone who was not able to cook with lower quality pans, as it is going to stick if you don't know what you are doing, and that nonstick finish is going to disappear with even the slightest level of abuse. Part of knowing what you are doing is to let it cook enough before you try to turn it. Just like a cake, it will start to pull away from the edges of the cup. Watch for that and then GENTLY probe and feel with the edge of the spoon whether it will allow you to lift the bottom of the ball, whether it is ready to come away. This is why lower heat is key - if the heat is too high, you are not going to have time to deal with the transition between raw and sticking, ready to turn, and burnt and sticking. The first turn is the hardest. After that, you can do the other two quarters with the wooden skewer. You can roll it around in the cup more than just three times if that's what you want. Be sure to brush the cups with more oil before refilling with batter. Without the oil, it is going to stick. It's harder to explain than it is to do.
- Also, when it is time to clean up, after the pan has cooled, use a brush (like a toothbrush) or plastic scrubby to GENTLY rub off any bits sticking to the pan and just rinse under very hot water. Do not use soap. It's just like taking care of a wok. Towel it dry. Put a dab of oil on a paper towel and wipe the slightly-oily towel in the inside of those cups. Put on the burner so that the sheen of oil is absorbed. Let it cool, and wipe down with a clean paper towel. Make sure there is no dampness left - don't let it air dry.
- Just for a little more geekery - Japanese takoyaki, Thai kanom krok, Indian paniyaram, and Dutch poffertjes are similar food technology.
Nutrition Facts : Calories 412.1, Fat 15.4, SaturatedFat 8.7, Cholesterol 140.6, Sodium 976.9, Carbohydrate 56.2, Fiber 2.7, Sugar 9.2, Protein 12.1
AEBLESKIVER
Years ago, a friend returned from visiting her family in Denmark and brought back her family recipe for aebleskiver. After hearing her rave about these tasty Danish pancake balls sold in bakeries and at street markets there, I ordered an aebleskiver pan. I've been making them ever since. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Breakfast
Time 25m
Yield about 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 530mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
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