Tag: pancake

Aebleskivers: the Danish pancake balls – Italian Cuisine

They are called Aebleskivers and they are the very famous Danish pancakes. Maybe you didn't know they were called that, but you will surely have seen them sometime.
They are different from the classic ones first of all in shape and then because they are prepared in one cast iron pot very particular.
We will tell you well!

Pancake balls

Danish pancakes have a very particular shape because they are spherical, in fact they are also called Pancake balls.
This is because they are not cooked in a normal non-stick pan like classic pancakes, but in one pan that has hollows inside into which the mixture is poured.
You can easily find it online or in stores specializing in products for the kitchen and pastry.

The base

The basic compound of these pancakes is prepared with the same ingredients as classic pancakes, plus some additions.
We therefore have flour, baking soda and eggs, but also the buttermilk, orange juice and aromas like the cardamom which give these sweets a truly unique and unmistakable taste.

The recipe for Danish pancakes

Ingredients

450 g of 00 flour
400 ml of buttermilk
1 tbsp sugar
1 teaspoon of baking powder or baking soda
3 eggs
an orange
seed oil
cardamom

Method

First separate the yolks from the whites.
Mix the yolks with the juice of half an orange, buttermilk and 3 tablespoons of oil.
Separately, mix the flour with the sugar, cardamom, orange zest and baking powder.
Beat the egg whites until stiff and then add the liquid ingredients to the buckets and finally the egg whites.
Let the mixture rest for a few minutes and in the meantime heat the pan on the stove after greasing it a little.
Pour the mixture into the grooves without filling them completely and cook for three minutes on medium-low heat.
Then with a toothpick, turn all the balls to the other side and cook for another two minutes.

How to serve vegan pancakes

The Aebleskivers they should be eaten hot sprinkled with plenty of icing sugar, but they can also be accompanied by a good one red fruit jam, like raspberries or currants, because the contrast between the sweetness of the dough and the acidity of the fruit creates an extraordinary encounter.

Atayef: the Middle Eastern pancake – La Cucina Italiana – Italian Cuisine

A dessert for those who love sweets … sweets! And for those who love to experiment even beyond the Italian tradition

qatayef, but also Katayef, call as you like these similar to Middle Eastern pancakes because it seems to be the same thing. Two different names, but the same recipe. These are bundles with a dough similar to that of the Pancake, but be prepared with brewer's yeast and without eggs.
They are stuffed with fresh cheese, walnuts and almonds and then fried in butter.
The thing that makes them even more gluttonous is the bath in sugar or honey syrup.
Needless to say, they are the end of the world!

qatayef

The Qatayef recipe

Ingredients

For the dough
200 g of flour, 2 tablespoons of flour, 5 g of brewer's yeast powder, 300 ml of water, 15 g of sugar, 30 ml of seed oil, salt

For the filling
100 g of cottage cheese, 75 g of walnuts, 50 g of soft dates, a pinch of salt, butter for frying

For the syrup
250 g of sugar, 250 ml of water

Method

Dissolve the yeast in the water and then add the sugar and two tablespoons of flour.
Leave the mixture to rest for 10 minutes and when bubbles have formed on the surface, add the rest of the flour, oil and salt and mix well.
Cover the bowl with cling film and let it rise for two hours.
Heat a non-stick pan with a piece of butter and slowly pour the mixture, just like you do to prepare pancakes.
Cook them only on one side, until bubbles appear on the surface.
As you go on cooking, put the pancakes aside and cover them so they don't dry out.
Meanwhile, prepare the filling by whipping the ricotta, walnuts and pitted dates.
Stuff the pancakes on the raw side and fold in half, pressing well on the edges to seal the pasta, or leave only one end open. You can use some water to help you.
Fry the qatayefs on both sides in hot butter and serve with honey syrup or hot sugar.
To prepare the syrup, dissolve the sugar or honey in the water in a saucepan over low heat. It must not caramelize.
They should be eaten immediately, still warm.

Cooking in the oven

If you don't want to fry the Qatayefs, brush them with melted butter or vegetable oil and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 200 ° for about 20 minutes, or at least until they become golden.

Some variations

The syrup can be flavored with orange and lemon blossom water if you want a tastier and more fragrant dessert.
The filling can also be done only dried fruit with the addition of coconut flour if you don't like ricotta or if you want a vegan version, and in this case use the coconut butter or oil for frying.

Mini Cereal Pancakes – Mini Cereal Pancake Recipe – Italian Cuisine

THE mini cereal pancake they are the latest trend from America, which, strange but true, has caught on mainly thanks to Tik Tok. They are, in theory, very normal pancakes. The difference, however, lies in the dimensions, because these cereal pancakes they are really very small, so much so that they recall the dimensions of the classic breakfast cereals (hence the name). The only real difficulty may be in finding buttermilk, but you can replace it with a mixture of milk and yogurt (in the same quantities) and adding a few drops of lemon juice. The boring part, however, will be precisely to create singles, very small mini pancakes, and especially to turn them halfway through cooking, but I am sure that the final result will pay off. In fact, you will find yourself with a beautiful bowl full of these spectacular mini cereal pancakes, which you can garnish as you like: fresh and dried fruit, Greek yogurt, chocolate chips, maple syrup or honey … In short, you can really space a lot and eat them in every way, even with milk like real cereals!

Put the liquid ingredients (egg, buttermilk, melted butter) in a bowl and mix.
Put the dry ingredients (flour, sugar, salt and yeast) in another bowl, then stir in the egg mixture in the flour, stirring until a thick and smooth batter is obtained.

Pour the batter into a sac-à-poche with the rather small spout (alternatively, pour it into a bag to freeze and drill a small hole in one of the closed corners).
Heat a large, flat-bottomed non-stick pan, grease it with a little butter, then start creating your cereal pancakes by creating very small discs with the sac-à-poche over medium-low heat.
Attention to cooking, which will be much faster than large pancakes, and remember to gently turn each pancake once the batter has thickened, to brown the second side too.

The mini cereal pancakes are ready, pour them into a bowl and garnish them as desired.