Ebelskiver (Danish Filled Pancake)

We've been having Aebelskivers for a long, long time. On the theme of making things I loved prior to becoming vegan something I will eat now, I found a vegan Ebelskiver recipe. 

The top photo shows some of the fillings I used this time around: strawberry jam, peanut butter, blueberries, dark chocolate chips, and the pumpkin cream cheese filling from the recipe linked above. I topped with powdered sugar, maple syrup, and soy whip.

Ingredients:
1 Tbsp ground flax seed 
3 Tbsp water
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups vanilla almond milk 
1/4 cup lemon juice
2 Tbsp agave
4 Tbsp vegan butter, melted
1 Tbsp vanilla
cooking spray

Directions:
Making Batter

1. Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
2. Warm your Ebelskivar pan over medium or medium-low heat.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the milk and lemon juice. Let sit for a few minutes. Whisk again, add the agave, butter, and vanilla, and combine.
5. Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.

Making and Cooking the Ebelskivers

1. Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
2. Fill each well half-full with batter.
3. Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
4. Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
5. Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through. 
6. Remove from pan, cover with toppings, and serve!

Notes:

• Makes about 27 (just shy of 3 servings in my house).
• You need an Ebelskiver pan to make these. 

Vegan Finnish Oven Pancakes

As adults, we often have to change our diets from the foods of our childhood. But those will always be precious to us. When I went vegan, I thought I would not be eating Finnish Oven Pancakes again. I was thrilled to find a vegan pannukakku recipe. It isn't quite the same consistency, but it is close. And the sweetness and flavor is pretty close. I've modified some of it to be more similar to the Finnish Oven Pancakes my mom made and I grew up eating. 

Ingredients:
3/4 cup silken tofu (soft)
1/2 cup sugar
1 tsp salt
2 cups vanilla almond milk
1 1/4 cups all purpose flour
2 Tbsp melted coconut oil
1 tsp vanilla 
cinnamon-sugar mix 

Directions:

1. Preheat oven to 450^o degrees.
2. Spray a 9 x 13 baking sheet with nonstick cooking spray.
3. Place tofu, sugar, and salt in a food processor. Process until smooth.
4. Slowly add milk while the processor is running.
5. Add the flour all at once then pulse a few times to combine.
6. Add melted coconut oil and vanilla. Pulse once more.
7. Pour batter on the baking sheet, being sure it is evenly spread.
8. Bake for 30 minutes until golden.
9. Sprinkle the cinnamon-sugar mix over the top.
10. Serve with maple syrup and your desired toppings.

Notes:

• Makes 4 slices (which is really 2 servings.)

Pumpkin Pancakes

You all know how we love pancakes, and how I love pumpkin, Recently, I joined the Meal Mentor Happy Herbivore meal plan. This week's special breakfast is Pumpkin Pancakes. I altered them a little because her batter was a little thick.

Ingredients:
1/2 cup flour
1 1/2 tsp baking powder
dash cinnamon
dash nutmeg
dash allspice 
dash ground cloves
pinch salt
2 tbsp canned pumpkin
1/2+ cup almond milk (add 2-4 tbsp more to thin batter)
2 tsp raw sugar
maple syrup

Directions:

1. In a mixing bowl, whisk flour, baking powder, spices, and salt together until well combined.
2. In a measuring cup or bowl, whisk canned pumpkin and milk together.
3. Stir in sugar.
4. Pour wet into dry, stirring to combine.
5. Let batter rest 10 minutes.
6. Meanwhile, heat a nonstick skillet over medium heat.
7. Pour batter into skillet, 1/4 cup at a time. (Or about 1/3 of the batter.)
8. Cook on one side until bubbles form, about 2 minutes, then flip and cook another 2-3 minutes.
9. Repeat with remaining batter.

Notes:
Makes 3 pancakes.
These can be frozen.

Promised Pumpkin Pancakes

Awhile ago, I made some Lazy Morning Pancakes from The Lotus and the Artichoke. I was pining for some pumpkin pancakes, and felt this recipe could easy be modified. I mentioned this multiple times and it took a couple months, but I finally did it. Here's my original recipe for these Promised Pumpkin Pancakes. 

Ingredients at the ready!

Wet ingredients into dry.

Batter

Ready to eat!

Ingredients:
1 1/2 cups flour
1 Tbsp chickpea flour
1 1/2 tsp baking powder
3 Tbsp sugar in the raw
1 tsp ground flax seeds
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup pumpkin puree
1 2/3 cups soy milk (or a nut milk)
1 tsp vanilla
1 tsp canola oil

Directions:

1. Mix all dry ingredients (flours through cinnamon) in a large mixing bowl.
2. Add remaining wet ingredients into the dry. Whisk until batter is mostly smooth.
3. Heat a cast iron griddle, if you have it, or your favorite pancake pan over medium heat. (My gas stove was hot enough at medium-low, but some ovens may need medium-high.)
4. Oil the griddle with a few drops oil rubbed in with a paper towel or use cooking spray (my preference). Re-oil between pancakes. The pan is hot enough when a drop of water sizzles on the surface.
5. Pour about 1/3 cup of the batter onto the pan. 
6. When bubbles form consistently on the edges and in the center of the pancake, check underside to see if it is ready to flip. This should occur within about 2 minutes at the appropriate heat. Too hot and you'll have a black rather than golden brown surface without the interior of the pancake cooked through.
7. Flip the pancake over and cook for 1-2 more minutes.
8. Transfer finished pancake to a plate in a warm oven to keep warm until serving.
9. Serve with powdered sugar, nuts, and/or maple syrup for the Perfect Promised Pumpkin Pancake.

Other Details:

• Makes about 10 pancakes.
• Can be frozen and toasted & reheated in microwave later.
• These are the ingredients I used. I used King Arthur's Unbleached All Purpose Flour. You could substitute granulated sugar for sugar in the raw or a nut milk for the soy milk. I used canola oil, but a vegetable oil would also work fine.

Breakfast: Pancakes

Yes, I keep posting pancake recipes. These were really flavorful pancakes - almost tasted like French Toast pancakes. They were "normal" pancake level, which means they weren't just throw everything together blend, and cooking is easy. They do require some time paying attention to how they are cooking and getting the color and cook just right - like most pancake recipes require. These are from The Lotus and the Artichoke. The recipe below is how I made them.

Ingredients:

1 1/2 cups flour
1 Tbsn chickpea flour
1 1/2 tsp baking powder
3 Tbsn sugar
1 tsp flax seeds ground
1/4 tsp salt
1/4 – 1/2 tsp cinnamon
1 1/2 cups almond milk
1 tsp oil

Directions:

1. Mix flours, baking powder, sugar, flax, salt, cinnamon in a large mixing bowl.
2. Add oil and milk. Whisk only until batter is mostly smooth. Some small clumps are okay. Do not overmix!
3. Heat a frying pan, preferably a well-seasoned cast iron pan on medium to medium high. 
4. Put a few drops of oil on the pan and rub it all around with part of a paper towel. Cooking spray can also be used. Do this before each pancake.
5. When a drop of water sizzles and dances on the surface the pan is ready.
6. Pour about 1/4 to 1/3 cup of batter onto pan. Pour directly from your bowl if it has a spout, or use a cup or ladle. Batter should run out and flatten slowly. If too thick, add more liquid. If too thin, add some flour. Stir a few turns and try again.
7. When bubbles form consistently on the edges and in the center of pancake, check underside if ready to flip. Lift an edge with a spatula, look for that golden brown color. If this takes longer than 2 minutes, turn up the heat slightly.
8. Flip the pancake over and cook for 1-2 more minutes.
9. Transfer finished pancake to a tray or plate in a warm oven or another pan on low heat and cover. Sparsely re-oil pan, do next pancake.
10. Top them with butter, powdered sugar, fruit, nuts, syrup and serve.

Other Details:

• Original recipe
• The batter keeps in the fridge for a week (at least.)

Breakfast: (Blueberry) Pancakes

You may have realized by now, my family loves pancakes. We have our go-to recipes, and we've just added another one. This one is by Colleen Patrick Goudreau and out of her 30 Day Vegan Challenge. 
One morning, Emilynn was complaining about lack of proper breakfast, so I whipped up these. They were so easy to whip together and make, even easier than previously stated easy pancakes. These will probably be my go-to recipe from now on because they only have items we always have in the house. Also, they had more taste than a lot of pancakes, and did not end up being heavy in my belly. 

Pancakes sans blueberries, with maple syrup on top

Ingredients:
1 cup unbleached all-purpose flour (or whole-wheat pastry flour)
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon (optional)
1 cup almond milk (or other milk: soy, rice, hazelnut, hemp, oat)
2 tablespoons canola oil (or nonhydrogenated, nondairy butter)
3 tablespoons liquid sweetener, such as apple juice concentrate, orange juice, or maple syrup
(½ cup blueberries)
Additional oil or butter for cooking (optional)

Directions:

1. Combine the flour, baking powder, salt, and cinnamon in a bowl. In a separate bowl, combine the milk, oil, and sweetener.
2. Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. Fold in the blueberries if using, but don't overstir.
3. Heat a nonstick griddle or saute pan over medium high heat. (You may add some oil or butter to the griddle or saute pan and heat until hot, but with a nonstick pan, you don't need it.)
4. Pour batter onto the griddle to form circle about 4 inches in diameter. Cook the pancakes for a couple minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over. Cook the pancakes on the other side for another 2 minutes or so. Continue until golden brown on each side, about 4 minutes in all. 

Other Notes:

• Makes ~8 pancakes

Breakfast: Aebelskivar (Filled Pancakes)

One holiday season, we found an Aebelskivars pan on sale at Williams Sonoma. We have enjoyed these treats ever since. And we've provided them at holiday parties to some delight. We've tried many recipes for Aebelskivars. Many. There have been good ones, but the best so far is this one. This basic recipe came out of Ebelskivars: Danish-style filled pancakes and other sweet and savory treats by Keven Crafts. The aebelskivars in the photo are chocolate filled, white chocolate filled, blueberry filled, and some lemon poppy seed. The lemon poppy seed and blueberry filled had a cornmeal based batter. The basic batter and instructions are given here.

Surprisingly, this many served my family of 4 with only a few leftover.

Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled
Fillings, such as jam, peanut butter, chocolate ganache, chocolate chips or fruit
Syrup, whipped cream, or powdered sugar for serving

Directions:
Making Batter

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the eggs yolks, then whisk in the milk and melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
2. In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a silicone spatula, fold one about-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away.

Filling and cooking ebelskivers

1. Butter the pan: Using a pastry brush, coast the wells of the ebelskiver pan evenly with melted butter and place over medium or medium-low heat, depending on the recipe. Let the butter heat for a few moments.
2. Add the batter: When the butter begins to bubble in the pan, use a 1-ounce ice cream scoop or two soup spoons (one spoon to scoop and one spoon to scrape) to add 1 to 3 tablespoons batter to each well, depending on the recipe.
3. Add the filling: If you are making filled pancakes, working quickly, carefully spoon abut 1 teaspoon of the desired filling into the center of each pancake.
4. Enclose the filling: For filled pancakes, add about 1 tablespoon batter on top of the filling to enclose it. Cook the first side until bubbles rise from the centers of the pancakes and they are lightly browned and crisp on the bottom, 3-5 minutes.
5. Flip the pancakes: Position 2 short wooden skewers on opposite sides of a pancake, slide the tips between the edge of the well and the cooked edge, and lift and rotate gently. Repeat to turn the remaining pancakes.
6. Cook the second side: Cooke the pancakes until lightly browned on the second side, abut 3 minutes longer. Use the skewers to transfer the pancakes to a plate or a platter.

Other Details:

• Makes batter for 21 pancakes (nutrition per unfilled aebelskivar) 
• This is a workhorse batter, perfect for sweet and savory ebelskivers alike. The small amount of sugar mixed with the dry ingredients helps the pancakes brown and both enhances sweet flavoring and offsets savory ingredients.
• Note that a specialty pan is required to make these. 
• We top with powdered sugar and maple syrup. 
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Breakfast: Finnish Oven Pancakes

This recipe comes passed down to me from my mother. I have no idea where she got the original recipe, but when I left the house for college, I asked for this recipe specifically.

Pan of Finnish Oven Pancakes

Slice of Finnish Oven Pancakes

Ingredients:

1/8 lb butter
½ cup flour
4 eggs
¼ tsp salt
¼ cup sugar
2 cups milk
1 tsp vanilla
Cinnamon-Sugar Mix


Directions:

1. Melt butter in 13” x 9” x 2” baking dish until slightly brown.  
2. Beat eggs, four, salt, sugar, milk, and vanilla and pour into melted butter.  
3. Bake at 450^o for 10 minutes.  Then turn heat to 350^o fro 20 minutes more.  
4. Sprinkle with cinnamon and sugar after baked.
5. Serve with syrup and whatever toppings you prefer.

Other Details:

• Serves 4-6. 
• Nutrition per 1/6 of pan.
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Breakfast: Buttermilk Wheat Germ Pancakes with Blueberry Sauce

When I made these, I was surprised with how much my family liked the pancakes. I did not add the blueberries because I don't care for cooked fruit or fruit in nor on my pancakes. However, everyone agreed they'd be a good addition for those so inclined. These are from Robin Asbell's The New Whole Grain Cookbook. 

Ingredients:

For the Pancakes
1 cup whole wheat pastry flour
1/2 cup wheat germ
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup canola oil
2 large eggs, separated
2 cups sliced banana, berries, or raisins


For the Sauce2 cups blueberries, fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice

Directions:

For the Sauce:

1. In a medium saucepan mix the berries, sugar, and lemon juice. 
2. Heat over medium heat, stirring constantly, until it comes to a boil. The sauce will thicken as it stands.

For the Pancakes: 

1. Preheat the oven to 200°F. 
2. Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl. 
3. Mix the buttermilk, oil, and egg yolks in a cup. 
4. Beat the egg whites to stiff peaks, using an electric mixer. 
5. Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
6. Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease the griddle with spray vegetable oil or butter, and then drop 1/3-cup portions of batter on the griddle, spreading them a bit if thick.
7. Drop fruit onto the pancakes, and press it down. Reduce the heat to medium-low. Cook until bubbly, turn, and cook for a couple minutes more. 
8. Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done. Serve the pancakes topped with the blueberry sauce.

Other Details:

• Makes 12 pancakes 
• Original Recipe
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Breakfast: Good Old Fashioned Pancakes

We discovered these pancakes one night when our usual pancake maker (my husband) was unable to do the cooking and I needed to find a quick and easy pancake recipe. Indeed, this is a quick and easy recipe. We always double the recipe, and so the doubled recipe is given below.

Ingredients:

3 cups all-purpose flour
2 tablespoons and 1 teaspoon baking powder
2 teaspoons salt
2 tablespoons white sugar
2-1/2 cups milk
2 eggs
1/4 cup and 2 tablespoons butter, melted


Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
   
   
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
   
   

Other Details:

• Prep Time: 5 Min
• Cook Time: 15 Min 
• Ready In: 20 Min  
• Makes 16 Pancakes 
• Calories/pancake: 158
• Original recipe
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