It was meant to be a chocolate pancake post which turned into a chocolate Æbleskiver since my daughter loves these. It was she who began making them, on her own, a few years back since she prefered these chocolate filled cute little pancakes way more than the regular pancakes. As a matter of fact till that time, we had no idea that they were ‘a thing’ (Danish pancakes to be precise). We were just making pancakes in our paniyaram pan! The Æbleskiver are traditionally made with apples but you can go along with anything that you like. They can be enjoyed for breakfast, brunch or for dessert.
I made half the batch with cocoa powder and kept the other half plain although both have chocolate filled centres. They are super easy to make and you can serve them with any topping and accompaniments of your choice. You can use a compote made with fruit of your choice or serve them with chocolate sauce or melted chocolate. Or serve them with maple syrup , honey, agave nectar along with seasonal fruits. And they are great with a scoop of ice cream or a dollop of whipped cream. You can keep them as simple, healthy or as indulgent as you fancy.
Those unfamiliar with them can equate them with the Indian appe or paniyaram. I had shared a savoury recipe couple of years back which happens to be a gluten free one.
¼ C Maida (all-purpose flour)
¼ C Atta (wholemeal)
½ tsp Baking Powder
¾ tbsp Cocoa Powder
1 large egg
½ C Milk
2 tbsp melted Butter
1 tsp Vanilla Extract
¼ C Chocolate Chips (or as required)
Whisk the flour, wholemeal, baking powder in a mixing bowl and set aside.
Whisk the egg, milk and melted butter along with vanilla extract and pour this mixture into the dry mixture.
Fold in the dry mixture till it just about comes together. You do not need to whisk it to make the batter smooth.
Heat the aebleskiver pan and grease the cavities. Reduce the heat and add the batter till it comes a little under half the cavity. Add chocolate chips. Cover the chips with additional batter. Ensure that you do not fill over the top else the batter will spill around.
(I kept half the batter plain to make vanilla aebleskivers and added cocoa powder to the other half to make chocolate ones. You can omit cocoa powder if you wish to have plain ones and add one one and a half tablespoon of cocoa powder to the batter in case you wish to make chocolate ones)
Cover the pan and cook till the top begins to set and the batter begins to pull away around edges. Carefully turn over each ball of pancake to cook the other side.
Once cooked, remove them to a plate and dust with powdered sugar and serve with the toppings and accompaniments of your choice.
Yield – 12 in number
Note – I have used one fourth cup all-purpose flour and one fourth cup wholemeal for this recipe. You can use half a cup of either of them.
Thank you for your visit and see you soon again, with another exciting recipe