Æll Æbout Æbleskiver

Hey Fancakes!

So, I woke up with a totally different pancake plan than the recipe you’re getting. All week I’ve been thinking about chocolate chip pancakes with some sort of whipped peanut butter topping – right? I’m still excited to make those, but for some reason, when I got up, I just wanted something  salty.IMG_1611

There wasn’t too much in my fridge but I did find some green onions and parmesan cheese…so obviously I ended up making Parmesan Green Onion Aebleskiver! I’ve made aebleskiver (danish puff pancakes) a couple of times before, but they’ve always been sweet. As delicious as sweet aebleskiver are, I could feel it in my pancaking bones that savory aebleskiver would be just as good…I was right.


The parmesan cheese makes the pancakes nice and salty while the green onions just hang out and do their green onion thang. In fact, these pancakes are sort of the hick cousins of gougeres (if you’ve never had a gougeres, your life is not complete. Thomas Keller’s gruyere gougeres complete my life) or just the regular pancake cousins of cheesy popovers. Either way, it’s hard to go wrong with parmesan and green onions. The texture of the aebleskiver are true to form, puffy and doughy but not too heavy. I think these would make excellent hors d’oeurves, maybe topped with a dollop of creme fraiche or some caviar for added fanciness.

3.75 out of 5 stackies: stackiestackiestackie.75


(makes 8 aebleskivers)

3/4 C flour

1/4 tsp salt

1/2 tsp baking powder

1 egg + 1 egg white

1/4 C milk

1/4 C parmesan cheese

3 green onions, diced

butter for cooking


Whisk together the flour, salt, baking powder, egg, egg white, and milk. Stir in the parmesan cheese and green onions.

Put a small piece of butter in each well of your aebleskiver pan.


Heat the pan over medium low heat until the butter has completely melted. Add 1 Tbs of batter to each well.


Cook for 1-2 minutes. The aebleskivers should turn easily and the bottoms should be golden brown.


(I turned the bottom 3 too early). Cook for another minute or so, until the other side is golden brown and the aebleskivers are cooked through. Cook the rest of the batter, adding butter as necessary to prevent the aebleskiver from sticking to the pan. Enjoy!


Off the Griddle with Ihopapotamus at…Maureen’s Kitchen!

Hello Fancakes! I’ll start by saying thanks for the chance to write on here again. This was the push I needed to head to an incredible Suffolk breakfast/lunch spot. It’s not often I wake up early and motivated to drive a half hour for breakfast (just kidding, I had my mom drive me). Maureen’s Kitchen in Smithtown is a bit out of the way if you don’t live in Suffolk, but they have maybe the best pancakes… ever. I know that is saying much, but I’m serious.

maureens kitchen - map

(from Google maps)

On weekends this place is absolutely packed with a huge wait for not nearly enough tables. It’s best to be strategic and pick less busy times, but even if you pick a Sunday at 9AM, the wait is worth it. Walking into Maureen’s feels like stepping into a friend’s home for breakfast. And that home gives off the vibe of a diner and a soda shop combined. And that friend is obsessed with collecting anything related to cows. The cow theme is adorable and all over, from the seats to the black and white cows print motorcycle out front.


On to the important part – the menu. This place has so much to offer. Obviously I came for the pancakes, but they have cannoli stuffed French toast, croissant French toast, corned beef hash (my boyfriend’s personal favorite), and loads of amazing omelet choices. The portions are huge and definitely worth the price. One stack consists of three big-sized pancakes that are easily enough to fill you up, and then some. Neither of us could finish our plates and we were really hungry walking in. The day we went for this review, there were two pancake specials: apple cider cranberry pecan pancakes and carrot cake pancakes. I was insanely tempted by the Oreo pancakes and the lovely bright green pistachio pancakes, but ultimately decided to pick something more seasonal.


Mom went for the orange cranberry walnut and I picked the pumpkin walnut. The pancakes come with plenty of butter and syrup (maple syrup was an extra $1.75 so this was the fake stuff, which is my only complaint). But, we didn’t even need any syrup, they were that good (we didn’t “need” butter either, but we did use the entire amount they gave us because we’re us).


The orange cranberry walnut pancakes had a light orange flavor and were studded with giant walnut chunks and gorgeous whole fresh cranberries. I was shocked to see fresh instead of dried cranberries and the way the three ingredients worked together was perfect. Not too sweet, not too tart, fluffy, chewy, and light.


My pumpkin walnut pancakes were perfectly spiced. They were heavier than Mom’s which is absolutely fine due to the addition of pumpkin here, and they were perfect; lightly sweet, still fluffy despite the dense pumpkin, and deeply spiced. I’d take these over pumpkin pie any day. The walnuts again were the star. I guess we’re walnut gals.image4


All in all, this place is incredible. I’m sure the lunch menu is fantastic, but I’ve never met anyone who actually orders something other than breakfast food here. I wish there were three times as many tables in there, but Maureen’s Kitchen is worth a long wait, and I can’t wait to go back.


5 out of 5 Paul Bunyans: Untitled1Untitled1Untitled1Untitled1Untitled1

Uh Oh, Spaghetti Squasho’s

Hey Fancakes,

First, I totally had this post written and (I thought) posted, but then Chrome went all crazy on me thus the late posting.  Sorry! Anyway, this week I made spaghetti squash pancakes.  I’d had this squash sitting in my fridge for a few weeks


I’d had plans to roast it, puree it, and then make something delicious…but I also didn’t take the time to figure out what type of squash it was (in my defense, when I picked this up as part of my friend’s CSA, it was just labeled as a “winter squash”) which just made me continue to put off cooking with it at all.

Finally, I pulled myself together and did some googling…


(from Epicurious)

and figured out that I had a spaghetti squash. A little more googling and I found Martha’s spiced squash pancake recipe. I didn’t quite have everything that she used on hand so I just winged it and made substitutions where I thought they would work.


The spice level in these pancakes is definitely there/noticeable/in your face – so if you’ve been looking for some flava, you found it. The pancakes also passed my newest test – the fiance is notoriously picky so if he’s willing to try something and takes more than 1 bite, I know I have a winner – he ate a whole pancake! Spaghetti squash FTW.

4 out of 5 stackies: stackiestackiestackiestackie


Olive oil, for cooking

1 clove garlic

1 Tbs chives, chopped

1 tsp red pepper flakes

1/2 tsp cumin

1/2 tsp paprika

salt and pepper

2 C roasted spaghetti squash

1 egg, lightly beaten

2 Tbs flour


Preheat your oven to 375°F. Quarter your spaghetti squash and drizzle each piece with some olive oil and pepper. Roast, cut side down for 1 hour.


Let cool slightly and then using a fork, scrape out the squash into a bowl. Add the rest of the ingredients and mix together with a fork.


Go from this (above) to this (below!).


Heat a nonstick pan over medium low heat and add 1 Tbs of olive oil. Cook 2 forkfuls of batter at a time, using your fork to spread the batter into a thin pancake.


Cook for 3-4 minutes until golden brown on the bottom. Flip and cook for another 2 minutes.


Fall Is Callllingggg

Hey Fancakes,

Fall is my favorite time of year not due in small part to my Jen’s fabulous holiday bundt cake (recipe here). In fact, I love it soooo much I thought I’d try to get it in pancake form (for some reason cake in pancake form makes me feel slightly less guilty about eating a massive ton of it?). Oh, also I went apple picking and I’ve basically been trying to cook with as much apple as possible…


These pancakes came out pretty pretty AWESOME. They’re like glorious bits fall fritters and I basically am trying to rush through writing this post so I can go eat more…Basically every fall flavor is in these pancakes: apples, pumpkin, pecans, cranberries, nutmeg, cinnamon, ginger, it’s the season in a scrumptious bite. I gobbled the first few plain but a touch of maple syrup or powdered sugar would bring these to the next level…actually, they might get so good that you explode, so just be ready for that.


Ahh, seriously, go make these pancakes!

4 out of 5 stackies: stackiestackiestackiestackie


(makes 12 mini pancakes)

1/2 C flour

2 Tbs sugar

1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

pinch salt

1 egg

1/4 C milk

2 Tbs pumpkin puree

splash of vanilla

1/4 C pecans, chopped

1/4 C cranberries, halved

1 small apple, peeled and diced

butter for cooking


Whisk together all the ingredients except the pecans, cranberries, and apple. Stir in the pecans, cranberries, and apple.


Heat just enough oil to coat the bottom of your pan over medium low heat. Cook a heaping Tbs of batter at a time.


Cook for about 2 minutes, then flip and cook for another minute or so.


Repeat with the remaining batter and enjoy!

The Kohlrabis Are Alright

Hi Fancakes,

We’re bringing it back to the savory side this week, which I’m always a fan of. Have any of you ever had kohlrabi? It’s related to cabbages, Brussels sprouts, broccoli, cauliflower, etc. I would say the taste falls between the stalk part of broccoli and a raw water chestnut…crispy, slightly sweet, and refreshing. My old roommate is part of a CSA and she got an awesome kohlrabi and recipe that she handed over to me for blogging purposes so here we go!


As you can see, I had a purple kohlrabi (they come in green, too) and some chives from my “herb garden” aka random pots on my windowsill. The recipe from the CSA looked really good, it had lots of different spices, cardamom, turmeric, coriander etc….but I was feeling a little lazy and didn’t feel like going to buy teh spices I was missing or toasting and them grinding them or making the special sauce so I just sort of made up my own recipe…yeah…


But, it totally worked out, and these pancake/fritters came out delicious! They sort of taste like latkes but sweeter and a little softer. As a testament to how good they were, the boy even ventured into the kitchen while I was cooking and and tried to steal some from the pan…don’t worry, cakies, I shooed him away and told him to come back after I was done taking pictures 😉


I think these pancakes were delicious on their own, but we happened to be eating scallops for dinner and they totally worked together. I also had some with just a little scoop of hummus and that was delicious, too! Aaaand, I had a leftover one cold from the fridge and it was STILL GOOD. Basically, make these because you will like them.

4 out of 5 stackies: stackiestackiestackiestackie


(makes 7-8 pancake-fritters)

1 medium-large kohlrabi, peeled and coarsely grated

a handful of chives, chopped (or a shallot or small onion)

1/4 tsp turmeric

1/4 tsp paprika

1/2 tsp coarse salt

1 egg, lightly beaten

1/4 C flour

1/2 Tbs milk

ground black pepper


Combine all the ingredients (I just mixed them together with a fork).


Heat about 2 Tbs of oil or butter in a frying pan over medium heat. When the oil is hot (drops of water should sizzle when they hit the oil), add about 2 Tbs of batter to the pan and pat it flat (you can cook more than 1 pancake fritter at a time, just try to leave at least an inch between each pancake fritter).


Cook for 3-4 minutes (you want the egg and flour to cook thoroughly) until the bottom is lightly golden brown.



There might be some breakage, but don’t worry about it! Cook for another 2 minutes and continue with the rest of the batter! You might need to add more oil/butter as you cook, just try to keep the same amount in the pan as you started with and remember to let the oil/butter heat up if you add more!

Hey Ho, Pistachio!

Hi Fancakes!

So I was home celebrating my brother-in-law’s birthday this week – he’s a HUGE pistachio fan so I whipped up some pistachio cream filled pistachio cupcakes (that’s right, when we go pistachio, we go all the way). Anyway, I had a whole bunch of leftover pistachio pastry cream that was just too good to toss so I came up with a pancake version of the cupcakes.

photo 2


I was going for a Middle Eastern inspired pancake so I brought in some orange blossom water and cinnamon to go along with the pistachio pastry cream. Overall, I think it worked pretty well, although I’m not too proud to admit that I totally oversalted the pancakes…woops. Don’t worry, I fixed it in the recipe (below), but I will say, erring on the side of slightly salty is good for these pancakes because it really brings out the pistachio-ness.


I also decided to go with silver dollar pancakes because (1) small things are awesome and (2) since I made a “pancake tower,” I decided smaller pancakes would be easier to work with.


Oh, and if you’re interested in my cupcake recipe, just let me know! They were pistachio cupcakes, filled with pistachio cream, topped with a sourcream honey buttercream (pics are in my instagram feed).

3.75 out of 5 stackies:stackiestackiestackie.75


(makes about 20 silver dollars)

1/2 C milk

3/4 C flour

1 egg

1/4 C butter, melted

1 Tbs sugar

1 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 Tbs orange blossom water

1/2 recipe pistachio pastry cream


Whisk together the milk, flour, and egg. Add in the melted butter, sugar, baking powder, and salt. Whisk until the batter is smooth. Whisk in the cinnamon and orange blossom water.


Heat a large non-stick skillet over medium heat. Cook 1 Tbs of batter at a time.


Cook for about 2 minutes, until the tops are bubbly and the edges are dry. Flip and cook for another minute.


Finish cooking the rest of the pancakes! Take one pancake at a time, and dollop some pastry cream on it. Spread it evenly over the pancake and then top it with another pancake.

photo 1

I stacked 5 pancakes at a time but feel free to go as high or low as you want!



Oh Boy, Almond Joy!

Hi Fancaking Friends,

Have you ever done that thing where you accidentally buy the wrong thing from the super market and then just throw whatever you got into the back of the fridge and forget about it for too long? Yeah…to my credit, we’ve been ordering from FreshDirect (online grocery delivery…it’s pretty awesome) and I feel like I’m more prone to making mistakes when I don’t actually see the product I”m buying. Oh well. This is the story of how my mistake in buying slivered blanched almonds turned into almond meal pancakes. (You think you know, but you have no idea. This is the diary of…no? No one else compulsively says that anytime someone says “this is the story of…”?)

almond pancake


Anyway, I was cleaning out my fridge, and lo and behold, I find this container of slivered almonds, no idea when or why I bought them except that I faintly remember wanting whole blanched almonds and getting these delivered instead. So, of course, in this household, extraneous ingredients = pancake inventions. I figured since both almond butter and almond flour are used in pancakes, that some homemade almond meal would work as well.

photo 1

And, I was sort of right. The flavor of the pancakes is really good! You get that light sweet almond taste and you know it’s authentic because the only flavorings used are straight up almonds and sugar (that’s right, no extract!). The rub comes in the texture. Because the almond meal is…well, mealy, the pancakes have a sort of sandy almost coarse shortbread flavor (crumbly, but soft). As I was eating the pancakes, I realized that these perhaps aren’t the best breakfast pancake. They’re very hearty from all the almonds and each bite really fills your mouth since the pancake sort of transitions into almond butter in your mouth…delicious but a little overwhelming. I think the trick is to make them into silver dollars, and then have them with tea. Almost like little pancake-tea-shortbread-teacakes. I can already see them piled onto one of those fancy tiered stands while Jeeves pours me a hot cuppa…have I gone too deep into this storyline? Probably.

(the Queen knows what I’m talking about – photo from here via google images.)

Okay, so with all that in mind, I’m going to give these almond meal pancakes…

3.5 out of 5 stackies!:stackiestackiestackie.5

Ingredients (makes 4 pancakes):

1 C slivered, blanched almonds pulsed into a coarse meal (I used a food processor)

1/4 C flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 C powdered sugar

1 C milk

1 egg

butter for cooking


Pour your almonds into your food processor and pulse until they get to the texture of a coarse meal, almost like wet sand, but much coarser.

photo 2

Transfer the almond meal into a mixing bowl and add all the other ingredients. Whisk well. The batter will seem a little gloopy/slimy.

photo 3

Heat a nonstick frying pan over medium low heat. Melt a little bit of butter, just enough to grease the bottom of the pan. Cook 2 Tbs of batter at a time (these pics were taken when I cooked 1/3 C but like I mentioned, I think smaller is better.

photo 4

Flip after 2-3 minutes, the top should be bubbly, the edges should look dry, and the pancake should flip easily.

photo 5


Top with powdered sugar and enjoy! (I think these would also be delicious with honey, chocolate syrup, or fresh fruit.)