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.

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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

Ingredients:

(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

Directions:

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.

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

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

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(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!

 

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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

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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…

squash

(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.

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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

Ingredients:

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

Directions:

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.

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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.

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

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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.

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

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World Cup…OF PANCAKES

Olá fanquecas! (That’s Hi Fancakes in Portuguese). In honor of all things World cup, we here at SYTYCP have decided to go on a pancake journey of world cup teams – we might not be able to get to Rio, but we can definitely eat pancakes like we are (…that’s basically the same, right?)

Let’s get pancaking! To kick off the inaugural start of the World Cup of Pancakes, we started in the host country, Brazil with some Brazilian Panquecas.

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Panquecas are definitely savory pancakes – in fact, you basically make savory crepes and almost treat them like pasta shells/noodles. You stuff each crepe with a delicious and simple filling of ground beef and sauteed veggies. Traditionally, panquecas would be served with a green salad and rice. I had some peas that were on their last legs so I just did a light lemon dressing. The goal is to have something fresh to contrast with the pancakes, so I think my pea salad served that purpose even if they were a tad untraditional. (oh, and the rice just never got made…)

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Even though it seems like the steps to making panquecas may be a little involved, it’s really not! The crepes are super simple and if you can handle a little basic cooking, the filling is no problem at all. Plus, it’s totally worth the effort – these pancakes are DELICIOUS. For reals, the filling is rich and hearty, the flavors all meld together, and the cheese just kicks it up a notch. Can I say that we shouted “GOOOOAAAALLLLLLLLLLLLLLLLLL” after tasting these? We didn’t, but I felt like that needed to be typed out.

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So, for your next world cup viewing, skip the chips and dip/wings/fries…whatever else you might be thinking of and go straight for the pancakes!

4 out of 5 stackies: stackiestackiestackiestackie

Ingredients:

For the pancakes:

1 C flour

1 1/2 C whole milk

1 Tbs oil (plus more for cooking)

1/2 tsp salt

For the filling:

1 lb ground beef

1 onion

1 bell pepper (I used yellow, but any color works)

chives or green onions

1 clove of garlic

salt and pepper

And…

Tomato Sauce

8 oz shredded mozzarella

Directions:

Whisk together the milk, eggs, and oil. Then, sift in the flour and salt. Whisk the mixture together until all the lumps are out. (Alternatively, you can put all the pancake ingredients into a blender and mix until smooth). Set aside to rest.

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Dice the onion, pepper, chives, and garlic.  In a large pan over medium high heat, cook the garlic until fragrant (use 2-3 Tbs of oil to cook). Then, add the onions, pepper, and chives and cook until the onions are translucent (about 5 minutes).

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Add the ground beef. Season with salt and pepper and continue to cook until it’s cooked through, another 5 or so minutes.

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Put the filling aside, preheat the oven to 375°F, and start working on the pancakes.

Heat a small nonstick pan over medium heat. Lightly grease the pan. Cook 1/4 C of batter at a time (give the batter a quick stir before you measure). Swirl the batter so the entire bottom of the pan is coated.

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Cook for about 2 minutes, the edges will be crispy and the top of the pancake should be dry to the touch.

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Flip and cook for another minute. Slide the pancake onto a pan and keep cooking – makes about 9 pancakes.

When you’re done cooking the pancakes, it’s time to start assembly.

Take one pancake at a time, and scoop about 1/4 of filling onto the pancake. Sprinkle with some cheese.

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Roll the pancake up and place it seam side down into a glass pan (you can use metal, but make sure to line it with aluminum foil so the pancakes don’t stick).

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When the pan is full, lightly spoon about 2 Tbs of tomato sauce on each pancake.

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Sprinkle the rest of the mozzarella on top of the pancakes and bake for 15 minutes.

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Remove from the oven and enjoy!

 

 

You Down With PPP?

Hi Fancakes, sorry about the delayed post – I went home this weekend to see the family and to meet with the priest who will be performing my wedding ceremony!! Basically…I just totally lost track of my Sunday.  Never fear, though, I still have a post for you.  This week, I tested out this recipe (from Pretty Simple Things) for Persian Potato Pancakes.

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These were really really good, almost like really thin latke-y potato hash browns. I had them with my dinner and I was so glad I did.  In fact, I barely saved any for the boy. SORRY I’M NOT SORRY.  It’s hard to go wrong with potatoes and onions and since I already love turmeric, I knew this recipe was going to be a hit.

(photo from 1funny)

The only issue I had with these pancakes were that they definitely stuck to the bottom of my pan, so just make sure you’re using an awesome non-stick pan and/or you grease up your pan before you start cooking.

3.75 out of 5 stackies: stackiestackiestackie .75

Ingredients:

1 Idaho potato (medium size)

1/2 smallish red onion

1 egg

1/4 tsp turmeric

1/4 tsp salt

3 Tbs vegetable oil (I used canola)

Directions:

Using the smallest setting, grate the potato and onion.

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Whisk in the egg, salt, and turmeric.

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Oil a non-stick pan over high heat (with about 2 Tbs of oil).  Once the pan is hot (if you drop some water on it, bubbles should sizzle immediately), pour the batter into the pan and spread it as thinly as possible.

Cook the pancake on high heat for 2 minutes, then turn the heat down low and cook for another 10 minutes.  Cut the pancake into 4 sections.

Flip the pancakes, and cook on high for another minute.  Then, turn the heat back down to low and cook for another 10 minutes.  (You may need to add more oil if your pan dries out).

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Enjoy!

Farçous

I think it’s time we brought it back to savory pancakes and these French Swiss chard pancakes definitely did the trick.

The farçous were relatively simple to put together (I was lucky to score some really nice looking Swiss chard at the farmer’s market)…plus, there are so many vegetables, that they’re basically healthy, right? (Get my recipe here and the original here).

(my good-looking ingredients)

You basically just blend everything together and fry – doesn’t get much simpler than that!  I will say that the flavor wasn’t quite as potent as I had expected – maybe some more onion would have cured that.

(green goddess dressing)

I ended up making some kefir-based green goddess dressing that was SO GOOD with the farçous, it was really delicious. 

Overall, the pancakes were good (especially with the dressing) but they weren’t AH-MAZING.

3.25 out of 5 stackies:

I’ll have the….Chipper Chicken

If you don’t know what the chipper chicken is, then you definitely have a hole in your movie-viewing experience.  Here’s the scene it’s from, and if you don’t want to watch the whole clip, the relevant line is around 3:34.  

So these are Corn Crepes filled with bbq chicken.  They’re modeled off of this recipe for Michael Symon‘s famous corn crepes with homemade bbq duck confit…but I was feeling lazy and cheap so bottled bbq sauce and chicken for the SYTYCP household.

Overall, the flavor was excellent (and I’m sure with the bbq duck confit, it would’ve been even more amazing).  You could really taste the corn, bell peppers, and scallions and they made for pretty interesting crepes, all on their own.

WIth the bbq chicken, this was definitely a satisfying meal.  I will say that the crepes were very soft and I couldn’t get them very thin, I maybe should’ve made the batter a little thinner, but as I confessed earlier, I was being lazy.

I’m not sure what would’ve made these pancakes better besides following Symon’s recipe even closer, I may have to try remaking these because I really thought they would be AMAZING, whereas they turned out just, “good.”

3.5 out of 5 stackies: 

Bikinis, Zucchinis, Martinis, No Weenies

Oh, what’s that you say? You don’t have an encyclopedic knowledge of food-related Katy Perry lyrics? Don’t worry, we got you. 

It’s no secret I love zucchini and these Hobak Jeon (Korean zucchini pancakes) were pretty dang good. (The original recipe is from Kitchen Wench and my version is over at my recipe box!)

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(buy it from zazzle!)

Even though these pancakes have lots of veggies in them, they definitely err on the side of hearty and filling, rather than healthy and light.  I ended up just eating a whole bunch of pancakes for my entire meal (I know…my life is so hard) and even though my belly was pretty happy, I felt like I had to eat straight-up salad for the next few days to compensate.

imageI will also put it on the record, that I had a bit of difficulty cooking these pancakes.  There was just too much liquid in the batter from the zucchini, onion, and carrots; my pancakes came out runny and a little soggy.  I’m pretty sure I’ve fixed the problem in my recipe, but just be aware, if your batter looks runny, just go ahead and add a bit more flour.

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These pancakes were decent, but as far as zucchini goes, I prefer the Turkish Mucver from last summer.

3 out of 5 stackies: imageimageimage