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.
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.
(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!