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Food
Danish Aebleskiver

1 1/4 cups flour
3 tablespoons sugar
2 3/4 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup plus 2 tablespoons milk
1 large egg
2 to 3 tablespoons melted unsalted butter

Preheat a seasoned aebleskiver pan over moderately low heat. It is hot enough when a drop or two of water skitters across the bottom of the pan.

In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt.

In a 2-cup measure, combine 1 cup milk, egg and 2 tablespoons melted butter. Whisk to combine thoroughly.

Add liquids to dry ingredients and stir until patches of white disappear. Do not overmix or cakes will be tough. Batter will be rather thick. Thin with additional milk if necessary after you've tried a test cake or two.

To make pouring easy, transfer batter from the mixing bowl back into the 2-cup measure.

Brush pancake cups with melted butter or oil. Pour batter into cups filling only 3/4 full, to about 1/4 inch below the rim.

After 1 1/2 minutes, tops will be bubbly and a brown crust will form on bottoms of balls, but the centers will still be batter-y.

Using a small wooden skewer, and using a "sewing" motion with the wrist, gently pull the shell to rotate the pancake ball until about half the cooked part is above the cup rim and uncooked batter flows down into the cup. It will seem weird the first time you do it.

Cook just until crust on the (now) bottom of the ball is firm enough to pierce, then rotate the pancake again with the skewer. Now the pancake is bottom, or round side, up. Cook until balls are evenly browned and cooked through. The total cooking time is about 5 minutes.

Rebutter the cups before adding more batter.

Serve warm, dusted with confectioners' sugar, with syrup or with butter and jam. Makes about 28 to 30 pancake balls.

Thursday, August 02, 2001

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