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!



B is for: Bacon, Bleu Cheese, and Buckwheat.

Hey fancakes,

Have you ever told your friends and family that you’re into something and then, because everyone you know is awesome, you constantly get gifts/emails/messages related to that interest area? Yeah, s0 that happens to me with pancakes and owls (this blog could’ve been “so you think you can owl” in a HEARTBEAT).  Anyway, shoutout to my friend Aryn who emailed me this recipe from what should i eat for breakfast today for buckwheat pancakes with bacon and bleu cheese.


I’d been sitting on the recipe for awhile because I’m not a huge fan of bleu cheese but this morning I just felt like mixing it up a little. I ran over to the store and grabbed some mild smelling bleu cheese (yes, I stood in the cheese aisle and sniffed all the bleu cheeses to pick what I thought would be the mildest – I am that person), bacon, and green onions. Frankly, if you like bleu cheese, this mix of ingredients is hard to go wrong with.

(basically how I feel about bleu cheese – image from arcamax)

I can’t say that I love bleu cheese now, but even if you’re like me, I’d encourage you to try this recipe – it’s actually got a pretty perfect balance of salty and sweet and the bleu cheese really just lends a subtle creamy, salty, earthy underflavor to everything (“underflavor,” trademarked!).


So the only ingredient I actually had a problem with was the buckwheat! I thought it made the pancakes a little too sandy/gritty. I’ve tried to remedy that problem by adding an egg and using whole wheat flour instead. I agree with the original recipe that you need something a little more substantial than regular flour for these pancakes but 100% buckwheat just wasn’t quite right to me. You could go cRaZy and do 1/2 buckwheat + 1/2 whole wheat, or even throw in some rye flour! (wut wut!)


This was definitely one of those recipes where I would take a bite, chew thoughtfully, and have to take another bite to really figure out the flavor profile…I’d say I ate about a half of the stack before I felt like I had really gotten a handle of the flavor profile…totally worth it.

3.75 out of 5 stackies: stackiestackiestackie.75


(makes 4 pancakes – enough for 2 slightly hungry people)

1/2 C whole wheat flour

1/2 Tbs baking powder

pinch salt

1/2 C milk

1 egg

1 T butter, melted

1 T maple syrup (+ more for drizzling)

1/4 C green onions, chopped

1/8 C bleu cheese, chopped into small pieces

bacon, at least 4 pieces for the pancakes

oil for cooking


Cook the bacon! I did mine in the oven but cook yours anyway you like best.


Whisk together the flour, baking powder, salt, milk, egg, butter, and maple syrup until you get a nice smooth batter.


Add the chopped green onions and bleu cheese. Whisk well with a fork making sure to break up the bleu cheese crumbles.


It’ll look a little like sludge, but no worries, it’ll taste good! Heat a non-stick pan over medium heat. Add about a quarter sized amount of oil to the pan. Cook a scant 1/3 C of batter at a time making sure to spread the batter out a little – the batter will be on the thick side.


Cook for about 2 minutes, until the top is dry and you can see that the bottom is nice and browned.


Flip and cook for another 2-3 minutes. Layer the pancakes with bacon and drizzle with syrup. Enjoy!