Vegan Recipe – Vegan Aebelskivers! (Danish Pancake Balls)
- 1 aebelskiver pan (these are, surprisingly, not hard to find online.)
- 3/4 cup plus 3 tablespoons plain soy, hemp, coconut milk beverage or homemade nut milk
- 1 tablespoon lemon juice
- 1/2 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 3 tablespoons corn flour (see text above)
- 1 tablespoon brown rice flour
- 1/2 tablespoon granulated organic sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon golden flaxseeds, ground in a dry electric coffee or spice mill
- 1 teaspoon egg replacer powder
- 1 tablespoon cooking oil
- 2 tablespoons nondairy milk of choice
- Vegan butter or oil for greasing the aebelskiver pan
- Mix the soy, hemp or nut milk with the lemon juice to make vegan “buttermilk”, and set aside.
- Mix together the Dry Ingredients in a medium bowl with a whisk. Set aside.
- For the Egg Replacer, mix together the water, ground golden flaxseed, and egg replacer powder with a hand immersion blender or electric egg beater until like a thick, frothy egg white. Add the oil and 2 tablespoons nondairy milk and mix briefly.
- Pour the “buttermilk” and the flaxseed mixture, into the dry ingredients and whisk briefly just until no dry flour is visible– it will be lumpy and quite thick.
- Place the aebelskiver pan over medium to medium-low heat. When the pan is hot, brush the depressions (cups) in the pan with melted vegan margarine or spray them generously with oil from a pump sprayer (even if your pan is nonstick!). Fill each cup to slightly below the top with batter.
- My pan comes with a small dome lid, which I place on top during the first half of cooking. If your pan did not come with a lid, you can improvise with other lids you have around.
- The cooking time will vary with your pan (the size and what it is made of), and your stove, but it may take about 5 minutes per side.
- To rotate the aebelskivers: Let one side of the batter cook, covered with the lid, until the bottom is golden brown and crisp, then pierce the crust gently with a bamboo skewer and carefully pull the pancake all the way around so that the golden brown part is on top. Cook, uncovered, until the second half is golden and crisp, then carefully remove the balls from the pan with the skewer and eat hot.
- To make filled aebelskivers, fill each cup of the aebelskiver pan only halfway, using half of the batter. Place one level teaspoon of whatever filling you want into the center of the batter in each cup. Spoon the remaining batter over each cup to cover the jam. (See photo above.) Proceed as directed above.
- To serve, sift confectioner’s sugar over the hot aebelskivers (unless they are savory ones). If you did not fill them before baking, split them with the tines of a fork and fill them with jam, applesauce, or sautéed apples.
NUTRIONAL INFORMATION6.43g total fat; 0.0mg cholesterol; 315.93mg sodium; 239.44mg potassium; 35.72g carbohydrates; 4.83g fiber; 2.09g sugar; 7.90g protein; MyPoints 5.9 (calculation does not count powdered sugar, jam, etc.)NOTESThis vegan batter is thicker than the traditional egg-y aebelskiver batter. I tried thinner batters and they resulted in soggy centers.Corn flour is not the same as cornstarch (confusingly, what we call “cornstarch” in North America is referred to as “corn flour” in the UK). What we’re going for here is a very finely ground cornmeal.
AUTHOR & RECIPE DETAILS
Bryanna Clark Grogan, vegan 26 years, author of eight books, has over 40 years experience as a chef, teacher, and journalist. Among her titles are World Vegan Feast, Nonna’s Kitchen, Authentic Chinese Cuisine, The Almost No Fat Cookbook and the Fiber for Life Cookbook. She was recipe author for the book Dr. Neal Barnard’s Program for Reversing Diabetes. A teacher, lecturer and former newspaper columnist, her blog is athttp://veganfeastkitchen.blogspot.com/.