March 24, 2009
Every time I would get the Williams Sonoma Catalogue, I would always zero in on the picture of the Ebelskiver filled pancakes. I would dream of eating those puffy, filled ...
Yield: 9 small pancakes
edit Ingredients
1 |
|
¾ |
cup milk |
2 |
tablespoons margarine , melted |
1 |
cup flour |
1 |
tablespoon sugar |
3 |
teaspoons baking powder |
½ |
teaspoon salt |
edit Preparation
Step 1 |
Beat egg until fluffy. |
Step 2 |
Add milk and melted margarine. |
Step 3 |
|
Step 4 |
Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. |
Step 5 |
The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. |
Step 6 |
Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. |
Step 7 |
When bubbles appear on surface and begin to break, turn over and cook the other side. |
edit About Pancakes
Maple syrup, whipped cream, fresh fruit, chopped nuts: the topping combinations are endless. Try mixing chocolate chips or blueberries into the batter.
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Other Names: Hotcakes, Griddlecakes, Flapjacks
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Wikipedia
A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. A crêpe is a very thin pancake cooked on one or both sides that is rolled and stuffed. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat.
Anonymous
I would substitute vanilla extract for brown sugar. Gives the recipe a creamier consistency.