Munker Norwegian Pancake Balls Recipes

AEBLESKIVER (DANISH PANCAKE BALLS)

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.

MUNKER - NORWEGIAN PANCAKE BALLS

Steps:

• Mix all the ingredients to a smooth, thick batter. If necessary, add a extra splash of kefir to get it smooth.
• Pre-heat the munke/aebleskiver pan. Needs to be on medium heat. Melt a bit of butter in the pits so the pancake balls don't stick.
• Add 1-2 tablespoons of batter to your pan. This really depends on the size of your pan, mine just needed one. Don't fill all the way to the edge of the pit. Turn the pancake ball as it gets golden brown. You can use a chopstick, knitting needle, fork, whatever you feel comfortable with. It takes a bit of practice to turn them, but most importantly don't make my mistake of having the pan to hot. My first batch turned out black, haha.

MUNKER

Steps:

• Heat milk.
• Sift flour into a bowl, add half of the milk and butter. Heat thoroughly.
• Add salt, sugar and eggs one at a time.
• Dissolve yeast in 1/4th cup of remaining milk with a little sugar and add to remainder of milk.
• Add this, the butter and cardamom to the batter and stir well.
• Cover and allow to rise for one-half to one hour.
• Heat monk iron (or Aebelskiver pan) an put a little butter in each cavity. When the iron is hot, place a tablespoon of batter in each cavity.
• A piece of fruit or a little jam may be added when the cakes have cooked for moment.
• Turn with wooden chopsticks or skewers and cook 2 - 3 minuts longer or until done.
• Serve warm with sugar or jam.

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.