My kitchen isn't just for cooking, it is my experimenting hub. When people walk into my house to see a mess, I let them know it's for a good cause. I am always trying to come up with my next special recipe. My food inspirations don't just come from different cuisines, but they come from learning how to use cooking tools from different cultures. Today I am going to share my experience of using a Danish Aebleskiver Cast Iron pan and share my version of a Gluten Free Danish Pancake Ball (Aeblskiver).
An aebleskiver cast iron is basically a cast iron pan with little half-spherical molds. The traditional Aebleskiver recipes usually form fluffy pancake balls, sometimes filled with jam or some form of filling. I am going to use this tool as an inspiration to create my version of a Fluffy Cake Ball, with a gooey Berry Jam filling.
For me, home cooking is all about learning about the food of different cultures and putting my own twist on it. Unlike restaurants--where people expect Danish food at a Danish restaurant--I can use different tools to make whatever I choose as a homecook. I always tell my friends and family that I would never survive in a restaurant kitchen, mainly because I would not be able to handle the stress of serving individual plates of the same food every day. I think as homecooks, we like to have our liberty to cook from the heart and add something different every time we cook the same meal.
Taking inspiration from Danish Pancake balls, I wanted to make some cakes that were beautifully fluffy, gluten-free and had a delicious filling. The best part about a cake with a hidden filling is your guests are expecting a surprise to satisfy those taste buds.
I took the chance of making a White Chocolate Ganache as well to spread on my Danish Pancake Balls and it was a hit! The creaminess really complemented both the pancakes and the gooey jam filling! This is definitely one of those recipes to Make It Your Way, and I would love to hear about your favorite combinations. I hope you can make some of these fun and delicious treats for your friends and family!
Pancake Batter 1.5 cups of Gluten Free All Purpose Flour 1/4 tsp of Xanthan Gum 2 tsp Baking Powder 1/2 tsp of Baking Soda 2 tbsp of Sugar of any kind 2 Eggs; Yolks and whites separated 1.5 cups of Milk 3 tbsps of melted Butter
Berry Jam 2 cups of frozen Berries 2 tbsp of Sugar
White Chocolate Ganache (optional) 300g (2 cups) White Chocolate Chips 100g (a little less than 1/2 cup) Cream 33%MF 1 tbsp of Berry Jam (optional)
STEPS If you are choosing to do the Chocolate Ganache, it's best to do it first and place it in the fridge to chill. In a heatproof bowl place your chocolate chips and set it over a pot with simmering water. Make sure the water is not touching the bowl. Once your chocolate is fully melted, take it off the heat and gently stir in the cream. Initially, it may appear separated, but just keep mixing till well incorporated. Now set aside in fridge and move on to your berry jam.
I like to make a jar of this jam and just keep it in the fridge for at least 1-2 weeks. In a saucepan, place the berries and sugar and set it over medium-low heat. Let the berries melt down completely and stir occasionally. This process should take about 15-20minutes. Once your berries are fully melted down, set it in a bowl and into the fridge to cool.
While your jam and ganache are cooling down, it's time to get started on the Danish Pancake Balls! First, sift all dry ingredients into a bowl and set aside. Next, in a separate bowl, add the milk, melted butter, and egg yolks and whisk till well combined. Finally, in a third bowl, whisk the egg whites till stiff peaks form. The egg whites should only take a couple of minutes, but keep a close eye to prevent it from splitting.
Once you have prepped all three bowls of ingredients, first whisk in the dry ingredients to the bowl of milk, butter, and egg yolks. Once it is well incorporated, using a spatula or wooden spoon, fold it the egg whites a little bit at a time (about a 1/2 cup at a time). This process will basically aerate your Pancake Balls and make them really springy and fluffy.
Finally, once your batter is ready, heat up your Aebleskiver cast iron on medium heat and lightly oil the molds. Now you can either make plain pancake balls or make them with a berry filling inside. The filling is optional and I will be honest that as a newbie it took me a few tries to get it right.
If you are making plain pancakes, pour a decent amount of batter till it reaches the rim and let the batter sit in the molds for a few minutes till the bottom is golden brown. You will know it's ready to be flipped once the cakes are slightly separating from the molds. Once ready, flip over carefully using spoons or skewers and cook till the other side turns golden brown. Now if you are choosing to add a berry filling, my suggestion would be to pour the batter halfway up the molds, create a little well, add your jam and then cover it up with a bit more batter. After that, the same process applies as above.
Once your Pancake Balls are ready, let it cool while you whip up your White Chocolate Ganache. This process is as simple as taking the Ganache out of the fridge and using a hand mixer to whisk it till it is smooth and turns a pale white/pink color. This process should only take 1-2minutes.
Once ready, serve warm Danish Pancake Balls with Berry Jam, Maple Syrup, and White Chocolate Ganache on the side and enjoy!