Ebleskivers

An ebleskiver is a traditional Danish pancake, in the shape of a sphere. They taste like American pancakes, but are light and fluffy. They are made in special pans, which have several hemispherical indentations. In India, we use an ebleskiver pan to make kuzhi paniharam, and I've made an egg curry with it too. It's an extremely versatile pan.

A friend recently gave me an ebelskiver cookbook, Copenhagen for Dessert. I was delighted to find that they are simple to make and very easy to personalize.

I made two kinds - one with chocolate chips and another like a jelly doughnut (with jam in the center).

The basic batter is the same for both. I used a plain batter for the chocolate chips and a vanilla batter (that is, basic with vanilla) for the jam version.

Ebleskivers

For the Batter:

1 cup All-Purpose Flour

1 1/2 tsp Sugar

1/2 tsp Baking Powder

1/4 tsp Salt

2 large Eggs, separated

1 cup Whole Milk

2 tbsp Butter, melted and slightly cooled

1/2 tsp Vanilla Extract (optional; for the vanilla batter)

6 oz Chocolate Chips (if using)

1/2 cup of your favorite Jam or Preserves (if using)

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter and vanilla extract (if using). Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry and peaks form. Using a spatula, fold about a third of the egg whites into the batter to lighten it, then fold in the rest of the egg whites (and chocolate chips, if using) just until no white streaks remain. Use the batter right away.

To make the Ebleskivers:

1 tbsp Butter, melted and slightly cooled

Brush the wells of the pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add about 1 tbsp batter to each well. If adding the jam: Working quickly, carefully spoon about 1 tsp of the jam into the center of each pancake. Top each with another 1 tbsp batter.

Cook until the bottoms of the pancakes are lightly browned and crisp, 3-4 minutes. Use 2 short wooden skewers or dessert spoons to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter or keep warm in the oven. Serve right away.

(that's my daughter, who can't wait to get her hands on them!)

Can't wait to make a savory version!

Victoria Sponge Cake

I've read about the Victoria sponge in lots of books, but never got a chance to eat it. I was glad that Sweet and Simple Bakes chose the sponge as its challenge for us novice bakers this month. I loved it and so did the family. It was soft, moist and delicious.

Victoria Sponge Cake (recipe from Sweet and Simple Bakes)

For the Sponge:
6 oz Butter, at room temperature
1 1/4 cups Caster Sugar
3 Eggs, beaten
1 1/4 cups All-Purpose Flour + 1 1/2 tsp Baking Powder
1/2 t Salt

For the Buttercream:
3 oz Butter
6 oz Icing Sugar
2 drops Vanilla Essence

Preheat oven to 180 deg C.
Cream together 6 oz butter at room temperature and 1 1/4 cups caster sugar. The texture should be smooth and creamy.
Add the beaten eggs a little bit at a time and mix very well after each addition.
Sift the flour, salt and baking powder into another bowl.
Fold the flour mixture into the egg mixture, folding it in carefully, to keep the mixture light and fluffy.

Pour into a large round cake tin or two smaller cake tins. Bake for 25-30 minutes until cake is golden.

If you made one large cake, cut it into half. I found the easiest way to do this is with a piece of string slid through the cake - knives just don't work since the cake will begin to crumble. Either way, let the cake completely cool before cutting.

Combine all the ingredients together and blend very well to make the buttercream. Spread one side of the cake with jam and the other with buttercream.



I spread half the cake with homemade plantain jam and the other half with blackberry preserve, and topped the jams with buttercream. Sandwich the two halves together. Mmm. Delicious.


Thanks, Rosie and Maria for another winner recipe!

French Toast

My daughter's favorite. I'm not a huge fan of dessert for breakfast, so usually make mine without the sugar...



French Toast

2 eggs
1 1/4 cups milk
1 Tbsp sugar
6 slices bread (crusts off)
2 Tbsp butter

Lightly beat eggs. Whisk in milk and sugar.
Melt 1/2 the butter in a pan.
Add a slice of bread to the egg mixture. Turn the bread and allow to become saturated.
Place in the pan and brown on both sides.
Repeat with the remaining bread.
Drizzle with maple syrup and enjoy!






This is my entry for the Food for Plastic Challenge III, hosted by What's Cooking?. Tupperware has named April "Children's Month" and will be donating part of their proceeds to Boys' and Girls' Clubs.