These pancakes are baked one at a time, a thin layer of batter covering the whole pan, then buttered, spread with jelly or powdered sugar or sugar and cinnamon and rolled. They are served lying side by side on a long platter.
4 Eggs, separated 2 tablespoons Sugar 2 1/4 cup Milk 1 1/4 cups Flour.
1/2 teaspoon Salt.
2 tablespoons Melted Butter.
Dash of Cardamom.
Beat egg yolks, sugar and salt together; add the flour and milk alternately; then fold in the stiffly beaten egg whites. This is a very thin batter. Have the skillet or griddle slightly greased and hot. Pour barely enough batter to cover the bottom, tip and swirl the pan to help spread the batter and to keep the layer thin. Turn as for hot cakes.
These are delicious for breakfast, luncheon or Sunday night supper. Try feeding them to a gang just home from a football game. A special pan, called an ^Ebleskiver Pan or Monk's Pan or Danish Cake Pan is needed for frying them. See photo on next page for illustration of this pan.
2 cups Butttermilk 2 cups Flour 2 Eggs.
2 teasp. Baking Powder.
1/2 teaspoons Salt.
1/2 teaspoons Soda.
2 tablespoons Sugar.
4 tablespoons Melted Butter.
Separate the eggs and beat the whites stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in the egg whites last. Put about a tablespoonful of vegetable oil or shortening in the bottom of each AEbleskiver Pan cup and have hot. Pour in about 2 tablespoonsful of the batter into each cup and as soon as they get bubbly around the edge, turn quickly—Danish cooks like to use a long knitting needle for this but a fork will work very well. Continue cooking, turning the ball to keep it from burning, until a straw or the knitting needle comes out clean when stuck in the center. Serve while hot with syrup or jam or powdered sugar.
Cooking AEbleskiver in the street of Solvang on Danish Days.
These require a Rosette iron for frying in deep fat.
2 Eggs, plus 1 Egg Yolk 1/2 cup Sugar 1 cup Flour.
2/3 cup heavy Cream Pinch of Salt.
Beat eggs and cream together. Add sugar and flour and stir until smooth. Cover and let stand for 2 hours. Put the Rosette iron in the deep fat while both are still cold. Heat to 375°. Remove iron and while it is still very hot, dip it into the batter. Hold the batter coated iron above the batter for just a moment before returning it to the hot fat—this will help prevent the Rosette from slipping off the iron as it cooks. Fry to a golden brown. Remove from the fat, slip the Rosette from the iron and drain it on a paper towel. Heat the iron again before dipping it into the batter. After Rosettes are slightly cool, sprinkle them with powdered sugar. They are delicious with afternoon coffee.